What a great cookie to have with a glass of milk before bed-time…. Having never baked ANY gingersnap cookies, this recipe was a “snap”-ping success!
21 days left to Christmas; the countdown is daunting, I know. I have never made a Christmas turkey dinner nor even attempt to a cooking marathon that would run for at least a day. My next few entries would be trying out recipes from Grandma’s Touch (by Irene Hrechuk & Verna Zasada). My boyfriend was spoiling me this week, so I didn’t get to cook much. Nonetheless, 5 batches of cookies is what I’ve got to offer this week for a tested recipe.
METHOD
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In a mixing bowl, beat butter, sugar, molasses and egg until light and fluffy. -
Folding: Combine flour, baking soda, ginger, cinnamon and cloves. Stir into the creamed mixture. Place dough in refrigerator for 2 to 4 hours. Note: it helps to pour the flour in portions.
- Shape dough into 1″ (2.5 cm) balls and roll in sugar. Place balls about 3″ (7 cm) apart on lightly greased cookie sheets. Do not flatten balls.
- Bake at 350F (180 C) for 10 to 12 minutes. (Hint: if you want chewy cookies, 10 minutes is alright. For crispy ones, you could put it in slightly longer than 10 minutes)
