There’s a really ridiculous part of me today that wants to call these ginger-o-snaps. But I won’t.
These are my mom’s gingersnaps and there is NO GINGERSNAP that surpasses them. When I moved away to college, I raided my mom’s recipes. She had a cookbook she used more than any other, and I figured the gingersnap recipe in that cookbook was the one she always used.
Imagine my disappointment when I pulled those nasty gingersnaps out of the oven. I almost threw them out for the disappointment they gave me.
Last night, my mom handed me a copy of her REAL gingersnap recipe. I haven’t even made them yet, so I don’t have any pictures. But I had to pass these on as we go into the Halloween weekend. If you’re cold or lonely or sad or depressed or hungry like a wolf, you’ll find these cookies will hit the spot.
You’re Going To Need:
3/4 C. Butter
1 C. Sugar
1/2 C. Molasses
2 1/2 C. Flour
2 tsp. soda
1 tsp. Cinnamon
2 tsp. ginger
1/2 tsp. salt
1/4 tsp. cloves
Cream butter and add sugar. Beat in the eggs and molasses.
Add dry ingredients and mix well. Shape into 1-inch balls, roll in sugar and place on ungreased cookie sheet.
Bake at 350 degrees for 10-12 minutes.
Underbake them if you want them soft.
Mommy and me underbake them. Ginger-o-snaps should not actually snap, in my book.
I think I need to make a small cookbook of my mom’s recipes and then have her autograph them. Who wouldn’t want one of those books? I love Mom!