Although Gingersnap cookies are traditionally found around the Christmas holidays, my family likes these cookies so much that I bake them most any time of the year. One of my sons is extremely health conscious yet he will devour any unguarded Gingersnaps and not think twice about it. We like our cookies to really have a tangy 'snap' to them. If you like a spicy cookie that goes great with hot tea in the Winter or an iced drink in the summer, you might consider these.
Spicy Ginger Snaps
1 cup granulated sugar
1 cup butter
1 cup dark molasses
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground ginger
½ teaspoon black pepper
1 teaspoon dried mustard
3 ½ cups all-purpose flour
Granulated sugar for dipping
Cream sugar and butter until light and fluffy. Beat in molasses.
Sift together baking soda, salt, ginger, pepper, mustard and flour; add to creamed mixture and mix well. Chill dough until easy to handle.
Shape dough with hands into balls the size of large marbles. Dip into sugar before placing on un-greased baking sheet. Place each cookie about 1 ½ inches apart to allow for spreading.
Bake at 350 degrees approximately 12 minutes or until lightly browned. Cool on baking sheet one minute before removing to rack to cool completely. Makes about 7 dozen cookies.
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