Thursday, February 22, 2018

Ginger Snaps



These are one of my favourite cookies. I like them crisp and snappy, with a good ginger flavour. These meet my criteria. They last well in an airtight container on the counter, and they also freeze well. 

I used to make these before going on vacation. The ginger seemed to help with motion sickness, something all 3 of our children suffered from on the winding, twisty roads we used to drive. I still like to make them for traveling, even though it's just the two of us now. 

Ginger Snaps

2 cups flour
1 Tablespoon ginger
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup butter
1 cup sugar
1 egg
1/4 cup molasses
sugar for rolling the cookies

Mix the flour, ginger, baking soda, cinnamon, and salt in a medium mixing bowl. Set aside.

Cream the butter and sugar, then add the egg and molasses. Add the dry ingredients and mix well.

Form into small balls and roll in sugar. Bake on a lined baking sheet for 12 to 15 minutes at 350 degrees. Cool on rack.

1 comment:

Share my Garden said...

I too love thin, crisp ginger biscuits. I add pieces of chopped crystallised ginger to a very simple Delia Smith recipe. They do freeze well but rarely get the chance!