Gingersnap cookies are wonderful cookies to have in the fall. Crunchy crisp gingersnap cookies go perfectly with a cup of hot tea.
This recipe has a wonderful tale. This recipe is from a wonderful lady that cooks very well. She is family, and she found CopyKat.com and was kind enough to send me some of her favorite recipes. The recipe comes from Sue A. Mertens Minick from Hazelwood, MO. She found this site on the internet! And yes, she is family 🙂
Ginger Snaps
If you have never had these, these are a slightly spicy cookie that has a little punch to it. I love to serve these with Sharon’s Pumpkin Dip. That pumpkin dip is a cream cheese pumpkin dip that you are certain to love. It is flavorful, and it is almost like a pumpkin cheesecake without the work.
Homemade Ginger Snaps are Better Than Store Bought
Ingredients
- 3/4 cup butter
- 2 cup sugar
- 2 beaten eggs
- 1/2 cup molasses
- 2 teaspoon vinegar
- 3 3/4 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 3 teaspoons ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
Instructions
- Preheat the oven to 350 degrees. Cream together the butter and the sugar until light and fluffy. Stir in the eggs, molasses, and vinegar. Sift together and add the flour, baking soda, ginger, cinnamon, and cloves. Mix all until blended. Form dough into 3/4 inch balls. Bake on a greased cookie sheet for about 12 minutes. Some ovens will vary so adjust time accordingly.
sue says
they seem awfully sticky-should they be?do I dare flour my hands?
Stephanie says
You can, you may need to add a little more flour. Sometimes the flour can be more humid than other times.
Kim M. says
I’m going to have to add some ground red pepper flakes; I like mine hot.
Stephanie says
Really? I have never had red pepper flakes in Ginger Snaps. I bet that owuld be interesting.
Kim M. says
It kicks it up a notch 🙂
C. Johnson says
Bake at what temperature?
Kim M. says
I’d try 350; ovens vary so much anyway. You can stick them back in if they are too raw.
Stephanie says
350 is correct.