Page 161 - 2019TOHCookbook

SUMMERS | SEATTLE, WA | MAKES 4-5 DOZEN
I remember my grandmother making a cookie we called gingersnaps. It has been a favorite with my family for years. These cookies are fun any time of year, but I really enjoy them most in autumn when the weather is changing.
INGREDIENTS
2 1⁄4 cups all-purpose flour 2 tsp. ground ginger
1 tsp. baking soda
3⁄4 tsp. ground cinnamon 1⁄2 tsp. ground cloves
1⁄4 tsp. salt
3⁄4 cup softened butter
1 cup white sugar
1 egg
1⁄4 cup molasses
1⁄4 cup white sugar in a bowl for rolling cookies
INSTRUCTIONS
1. Preheat oven to 350˚ F. In a medium bowl, with a wooden spoon, combine flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
2. In a large mixing bowl, beat butter with a wooden spoon. Add the 1 cup of white sugar and beat together until fluffy.
3. Add the egg and molasses to the sugar mixture, beat well. Add half of the flour mixture to the sugar mixture and beat until combined. Stir in the remaining flour mixture.
4. Shape the cookie dough into 1-inch balls and roll in the bowl of 1⁄4-cup sugar to cover with sugar and place on cookie sheet. The cookie will spread so make sure you leave enough room between them.
5. Bake for 10 minutes. Cool on a cooling rack. Store in an airtight container at room temperature. These cookies also hold up well if you want to freeze them for an upcoming event or holiday. Make sure they cool completely before freezing them.
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SOFT GINGER COOKIES