Wednesday, March 4, 2009
I love a good gingersnap. I remember when I first tried making these with my younger cousin, she was so disgusted at the thought of putting a savoury spice (the smell reminded her of Indian food!) that she gagged. That was the end of that escapade.
Today, I still love ginger, and I love gingersnaps. My cousin? I'm sure she's come around.
I made these gingersnaps in preparation for a birthday dessert for M. . .his birthday is tomorrow, think you can keep a secret?
Edit: now that I'm writing this entry, I noticed that I missed a couple ingredients. sheesh! In my old age, I am forgetting things. :( Oh well. They tasted great anyways!
3/4 c butter, softened
1 c sugar
1/4 c molasses (I forgot molasses)
1 t vanilla extract (I forgot vanilla as well.)
2 c flour
2 1/2 t ground ginger
2 t cinnamon
3/4 t cloves
2 t baking powder
In a mixer bowl, cream together the sugar and butter until light and fluffy. Add molasses and vanilla extract. Beat until incorporated. Beat in egg.
In a separate bowl, combine remaining ingredients. Add mixture to butter mixture and mix until the dough comes together.
Roll into 1" balls; dip into white sugar, place on greased cookie sheets or silicone sheets and flatten with a fork. Bake at 375ºF for 12-15 minutes until lightly golden.
I'll be making something tonight to go with these cookies - stay tuned!