Jennifer’s Gingersnaps

These might just be my mum’s signature cookie.  They’re chewy, puffy, and full of molasses and spice flavour.  In fact I don’t really think the gingersnap moniker is all that appropriate – these are more of a molasses spice cookie.  My mum makes these in the food processor and stores the dough in the fridge for up to a week before baking.  They also freeze well so they’re great to make now before the season gets too crazy.

Jennifer’s Gingersnaps

¾ cup butter
1 cup sugar
¼ cup molasses (I like blackstrap but any kind will do)
1 egg
2¼ cups flour
1 tsp cinnamon
1 Tbsp ginger
2 tsp baking soda
½ tsp salt
1/3 cup candied ginger, chopped
extra sugar, preferably something coarse like sanding or plantation sugar

Preheat oven to 350.

Beat the butter until smooth but not fluffy.  Add the sugar, molasses and egg and cream until combined.

Mix in the dry ingredients until combined.  Stir in the candied ginger.

Roll the sugar into 1″ balls.  Roll in coarse sugar.  Space 1″ apart on parchment lined baking sheets.  Bake 12 to 15 minutes .


Leave a comment

Filed under Uncategorized

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s