Tuesday, March 8, 2011


This old family recipe for MOLASSES COOKIES (GINGERSNAPS), is our favorite for a soft, chewy, flavorful cookie that's spiced just right.  The dough can be made ahead and refrigerated.  When ready to bake, just roll into a walnut-sized ball and roll in sugar and bake.  These cookies make a bunch~~some to eat, some to freeze, and even some to give away!

1 cup butter
1 1/2 cup sugar
2 eggs
1 1/2 cup molasses
1/2 teaspoon salt
1 Tablespoon soda
2 1/2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
6 cups flour
Cream butter and sugar.  Add eggs, beating well.  Add molasses.  Mix dry ingredients.  Add to mixture, a cup at a time, and blend well, using your hands at the end to knead the dough.  (Or you can make this dough in your bread mixer).  Roll into walnut-sized balls.  Roll in granulated white sugar.  Place on ungreased cookie sheets and flatten with the bottom of a glass.  Bake at 30 degrees for 8 minutes.  Let set a few minutes before transferring to a cool racking when done baking.   Yummy!
Susanne Holland Spicker Mother, Grandmother, Homemaker, Gardener, Teacher, Photographer

Passion is defined as the love of, or the object(s) of affection and emotion. I am passionate about family, friends, flowers, food, photography and fabulous music! This blog is dedicated to those loves.

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