Gingersnaps

My favorite Christmas cookie has to be Gingersnaps.  They are a family favorite.  I almost titled them Aunt Louise’s Gingersnaps, as they are known in our family.  I give them as a gift each year to my sister’s kids.  I honestly believe that the Gingersnaps are their favorite Christmas gift.  Today I am going to a “White Christmas Party” where we will be watching White Christmas, drinking Hot Cocoa, and wearing our pajamas.  Of course, I volunteered to bring Gingersnaps.

I found this recipe in Betty Crocker’s Cookbook.  I have the 1986 version, I couldn’t find it on Amazon.  I found the link to the current edition with over 1500 recipes, mine has 1400 recipes.  This is one of my favorite cookbooks.  The binding has broken at two recipes, meatloaf and, no surprise, Gingersnaps.  I have made a few simple changes to the recipe but wanted to give credit to Betty.

• 1 cup packed brown sugar
• 3/4 cup margarine (you could use butter)
• 1/4 cup molasses
• 1 egg
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• about 1/4 cup granulated sugar

Simple Steps:

1. Mix brown sugar, margarine, molasses and egg in large bowl.
2. Combine flour, baking soda, cinnamon, ginger, cloves and salt in a medium bowl.
3. Gradually stir flour mixture into large bowl of wet ingredients.
4. Cover with plastic wrap and refrigerate at least 1 hour.
5. Heat oven to 375 degrees F.
6. Fill a small bowl with granulated sugar.
7. Shape dough by rounded teaspoonfuls into balls.
8. Roll balls in sugar.
9. Place balls about 3 inches apart on lightly greased cookie sheet.
10. Bake cookies 10 to 12 minutes.
11. Allow to cool for one minute on cookie sheet before moving to cooling rack.
12. Enjoy!