Gingersnap Cookies

By Annalise On December 29, 2008 · 1 Comment

Long before I knew I wanted to be a baker, or even that I had a talent for it, these cookies were famous. The recipe comes from my grandmother, Wilda Farmer. My Dad used to make them for us occasionally growing up and when I left for college I took the recipe with me. They have been a staple in my life ever since.

I’ve given out this recipe more times than I can remember, and now I’m going to share it with you, dear Internet. You can make them all year long (and I do), but they’re very fitting for the Holiday Season. My most recent batch was for a family Christmas party where they were a hit.

One of the great things about this family recipe is that each of us has adapted it and made it our own. I often play with the amount of fat and the spices to achieve different results. For example, this particular batch was made with 1/2 cup each of butter and shortening and since I ended up without cloves or ginger the afternoon I baked these, I opted for 2 teaspoons of cinnamon and 2 teaspoons of nutmeg. They definitely tasted a little different, but I quite liked the results.

I’m convinced that no matter how you do it, these gingersnaps will come out deliciously perfect.

Gingersnaps

¾ cup butter
¾ cup shortening
2 cup sugar
2 eggs
½ cup light molasses
4 cups flour
2 tsp baking soda
2 tsp ground cinnamon
2 tsp ground cloves
2 tsp ground ginger
Sugar as needed

Cream together the butter, shortening and sugar until light and fluffy. Add eggs one at a time, then add molasses and mix till combined.

Sift dry ingredients together and add to mixture. Mix until combined.

Roll dough into tablespoon-sized balls and roll in sugar. Bake at 375 degrees for 12-15 minutes.

One Response to Gingersnap Cookies

The Hedges says:

January 14, 2009 at 9:41 pm

I can testify to the internet world that these seriously are the best cookies in the world. I would have roomed with Annalise in college without them, but they were a great perk!

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