When I was a child, my grandmother used to make at least 10 different types of cookies around the holidays. Ginger Snaps was a family favorite and they would be the first cookies missing from the tray. It's the distinct molasses taste that puts the "snap" into this recipe. Make these cookies an instant family favorite this season! Package these treats as gifts to friends, family, and neighbors. Happy Holidays from our family to yours!
Katlin
- 1 1/2 cups unsalted butter.
- 2 cups packed brown sugar.
- 1/2 cup molasses.
- 2 eggs.
- 4 1/2 cups unbleached all-purpose flour.
- 4 teaspoons ground ginger.
- 4 teaspoons baking soda.
- 1 teaspoon salt.
- 3 tablespoons grated fresh ginger.
- 1 cup chopped crystalized ginger.
- 1/4 teaspoon Chinese 5 Spice
Preheat oven to 350 degrees F (175 degrees C). Cream the butter and the brown sugar until fluffy. Add molasses and eggs and mix well. Combine flour, ground ginger, baking soda, Chinese 5 Spice and salt and add to butter mixture. Blend in fresh and candied ginger. Drop by teaspoonfuls onto parchment covered baking sheet, about 2 inches apart. Bake about 10 minutes, or until lightly golden. Cool.
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Photo Credit: Scraping The Skillet
recipes, cookies, holidays, baking, lemon ginger curry, dessert
