family favorite: gingersnaps

We have a new favorite cookie recipe at our house...gingersnaps!  They taste just like fall.  After making these, you will never want a store bought gingersnaps again.

Cream together a stick of butter with a cup of sugar...



Add a tablespoon of ginger...



I use this ginger that you can find in your produce section.  It beats grating fresh ginger and I like it way better than ground ginger.

Then you add and egg and ¼ cup of molasses...



Sift 2 c. of flour, 2 t. baking soda, ¼ t. salt, 1 t. cinnamon and 1 t. ground cloves...



I scoop mine out in a ½ T. measuring spoon...



...and roll them in sugar...


Then bake them at 375˚ for 9 - 10 minutes...



This is the first batch I made by this recipe and used shortening...



I like my cookies better when they are Paula Deen Approved [made with butter].  The ones made with butter seem to flatten out more and get a little darker in color.  They are still crisp on the outside with a chewy center...delicious & delightful!

Gingersnaps
2 c. flour
2 t. baking soda
¼ t. salt
1 t. cinnamon
1 t. ground cloves
½ c. butter [or ¾ c. butter-flavored shortening]
1 c. sugar
1 T. minced ginger
1 egg
¼ c. molasses

Sift flour, baking soda, salt, cinnamon and cloves.  Cream together butter and sugar.  Add ginger, egg & molasses to butter/sugar mixture.  Mix until incorporated.  Add the dry ingredients into the butter/sugar mixture.  Roll into small balls then roll in sugar.  Bake at 375˚ on parchement paper lined cookies sheets for 9 - 10 minutes.