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
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
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.