Friday, December 3, 2010


I love a good Gingersnap, it has to be crunchy on the outside, and soft on the inside. My father-n-law also loves Gingersnap. We had my mother-n-law and father-n-law over for dinner Sunday night and to decorate the tree. I re-discovered the recipe when looking for a cooking recipe other than chocolate chip cookies. This is a great easy recipe and one of my tried and true. Thought I would share this recipe since it is that time of year when you are invited to cookie swaps! Enjoy!!!!
I should note that this recipe was in a publication called The Dinner Bells which was a collection of recipes benefiting St. Jame's church here in Richmond.
The Inn At Little Washington's Gingersnaps
3c flour
1 1/2 T. baking powder
2 tsp. cinnamon
2 tsp. ginger
1 1/2 tsp. ground cloves
1 1/2 tsp. salt
1 1/2 cup sugar
1/2 cup plus 2 T. unsalted butter, softened & cut into pieces
1/2 cup dark molasses
2 eggs
Extra sugar for dipping dough
Mix all ingredients together. Preheat oven to 375 degrees. Roll dough into 1 inch balls. Roll balls in sugar. Bake for 10 - 12 minutes. Loosen cookies with spatula. Cookies will be soft but firm up as they cool. Cool for 30 minutes then transfer to paper towels. Freezes well.
Yields 3 dozen.

1 comment:

  1. I love gingersnaps, too and have never made them from scratch. Thanks so much for stopping by. It would be hard to decorate when your house is up for sale. Just put out a few little things.