Holiday Recipe: Gingersnaps
This recipe turns out soft, chewy, sweet and spicy cookies.
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The baking season officially began at my house this weekend. Christmas cookies are a big deal over here, a tradition passed down through my husband's family. Every year, they made dozens of cookies to give to friends and neighbors. Now it's our turn.
I'll share a couple of those recipes this week, starting with this family favorite for gingersnaps.
The recipe turns out soft and chewy, sweet and spicy cookies.
Extra sugar for coating cookies
Preheat oven to 375 degrees. Cream together the sugar and Crisco (or butter). Add the egg and molasses. Beat well. Sift the dry ingredients and add to the mixture. Roll into a ball and dip into the extra sugar. Bake about nine minutes. Cookies will be soft, not crispy.
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