I brought these cookies to Spa Day at MOPS last month and have received many requests for the recipe; so rather than send it to everyone individually, I have posted it here on my blog. They are absolutely the best gingersnap cookies I have ever tasted. Let me know what you think.
Be sure not to overbake them. They will appear to need a few more minutes in the oven, but alas, they will set as they cool. You may even consider freezing some to make ice cream sandwiches with this summer! Yum!
Makes: 30 large cookies
Prep Time: 15
Cook Time: 8
Ready In: half hour
4½ cups flour
4 teaspoons ginger
2 teaspoons baking soda
1½ teaspoons cinnamon
1 teaspoon ground cloves
¼ teaspoon salt
¼ teaspoon pepper
1½ cups butter (or shortening)
2 cups sugar
½ cup molasses
½ cup sugar, set aside, to coat
In a large bowl cream the butter and 2 cups sugar. Add the eggs and molasses; mix well. In a medium bowl, combine the dry ingredients; gradually add to creamed mixture and mix well.
Using a large size ice cream scoop, form the dough into balls. Roll each ball in the bowl of sugar.
To Freeze: Place on a cookie sheet lined with waxed paper. Freeze until solid.
Remove the balls from the cookie sheet and place in a one-gallon freezer bag. Seal, label and freeze. To cook, remove from freezer, place on a cookie sheet, lined with parchment paper, and bake as directed.
To Serve: Place cookies 2 inches apart on a cookie sheet lined with parchment paper. Preheat oven to 350. Bake for 6-8 minutes, or until set. Do not overbake. Cool on cookie sheet for 2 minutes before removing to a wire rack to cool.