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!
Gingersnaps
Recipe Details
Makes: 30 large cookies
Prep Time: 15
Cook Time: 8
Ready In: half hour
Servings: 30
Ingredients
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
2 eggs
½ cup molasses
½ cup sugar, set aside, to coat
Directions
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.
