ginger snaps

Amy was talking at skating on Sunday about ginger snaps.  She got me craving them so I went to my go to recipe in the Joy of Cooking.  The only problem with that recipe is that it makes 10 dozen.  10 dozen if you make them rather large.  I always think that is too many cookies so I cut it in half.  And roll the cookies in sugar like they were molasses crinckles.  The recipe actually suggests to frost them but I cannot see that.

ginger snap

Note:  From the Joy of Cooking, 1981 (yes, year matters with this cookbook)

6 tablespoons butter

1 cup sugar 

1 egg

1/4 cup molasses

1 teaspoon vinegar

1 3/4 cup plus 2 tablespoons flour

3/4 teaspoon baking soda

1 1/2 teaspoon ginger

1/4 teaspoon cinnamon

1/8 teaspoon cloves

Sugar for dredging

Preheat oven to 325 degrees.  Cream butter and sugar together in a large bowl.  Add molasses, egg, and vinegar.  Beat well.  Mix in the dry ingredients.  

Roll small teaspoons of dough into balls.  Dredge in sugar.  Place on a baking sheet covered with a silpat or parchment paper.  

Bake 12 minutes

Very yummy.  Similar to a molasses crinckle but more ginger.

And Small Mister likes them.  He likes the size too.