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gingersnap cookies

January 14, 2009

gingersnapIt will not stop snowing here, and I have one kid home with the stomach ‘flu.  To ward off impending doom of the ‘flu making its way through the house, Aaron and I made gingersnap cookies.  These are my 15 year old son’s favourite cookies, and they will be waiting for him when he arrives home from high school.

(Yes, I am the type of mom who has freshly baked cookies waiting for her kids.  It is sort of a sickness.).

This is my mom’s recipe.  I added the cinnamon to the rolling sugar, and the chopped crystallized ginger after reading David Lebovitz’s post.  If you want a recipe for a low fat gingersnap cookie from a pastry chef in Paris, and you want to look at gorgeous photos of the gingersnap making process, I’d say click here.

If you want a recipe from a mom stuck in a prairie city in Canada in the middle of winter, read on:

Gingersnaps

3/4 cup butter
1 cup dark brown sugar
1/4 cup molasses
1 egg
2 cups white flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 cup finely chopped crystallized ginger

1/2 cup white sugar with 1 Tablespoon cinnamon in it, for rolling.

Blend butter and sugar together with a mixer.  Add molasses and egg and mix until well combined.

In a separate bowl, mix flour, spices and chopped ginger.  Add to butter/sugar mixture, mixing by hand until combined.  Put the bowl in the fridge for at least 30 minutes.  Take out, roll into balls, roll in sugar, and put on baking sheet.

Bake about 12 minutes.  Check on them towards the end to make sure they don’t burn.  They should be soft in the middle and crispy on the outside.

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3 Comments leave one →
  1. January 15, 2009 10:52 am

    Darn it, why didn’t I think to look at David Lebovitz’s site when I was looking for Christmas cookie recipes!

  2. January 15, 2009 7:58 pm

    I so want to be that mom!

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