December 17, 2011

Gingersnap cookies

 I haven't done much holiday baking or crafting this year as in years past, but I have managed to bake a few things. I have made snickerdoodles, pumpkin cranberry bread and gingersnaps.  I didn't think to take pictures of the snickerdoodles or pumpkin cranberry bread, but I did get a shot of the gingersnaps.  They are so easy and so good, so I'll also share the recipe in case you are interested.  One batch made 40 small cookies according to the way I rolled them.

(from Food Network TV)

1 stick of butter
1 cup of light brown sugar
1/4 cup molasses
1 egg
2 cups flour
1 tsp. baking soda
1 T. ground ginger (yes, that's TABLEspoon
1/2 tsp. ground cinnamon (I used 1 tsp. instead)
a pinch of ground cloves
sugar to dip cookies in

Preheat oven to 350 degrees and grease cookie sheets.  Cream the butter with the brown sugar until light and fluffy.  Add the molasses and egg and beat until smooth.  Sift flour with soda, ginger, cinnamon and cloves.  Add to butter mixture and beat until well blended.  Pinch off dough and roll into one-inch balls.  Dip each ball into sugar and arrange sugar side up on baking sheets, approximately two inches apart.  Bake 10-12 minutes or until cracked on top.



cousin Arnetta said...

Your gingersnaps look great and I love ginger,
I should try them sometime...

Lilla said...

Arnetta, they are very good. I love ginger too. I almost made Aunt Nora's teacakes, but I didn't have the shortening.

Anonymous said...

yum!!! we are doing a gingerbread men baking and decorating extravaganza tomorrow and your pretty picture has gotten me in the mood! and lilla, i LOVE aunt nora's tea cakes - that is one of our favorite cookies to make around our house.