These ginger snaps are addictively good, with just the perfect amount of spicy goodness. Sorry there are no photos of the finished cookies, but their time in this world was short lived.
Katy’s Ginger Snaps
Cream together:
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3/4 cup of margarine at room temperature (butter makes the cookies spread out too much and ruins the texture)
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1 egg
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1 cup sugar
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1/4 cup molasses
Add dry ingredients to the wet until well mixed:
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2 cups white flour
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1 tsp baking soda
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1 tsp cinnamon
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1 tsp cloves
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1 tsp ginger
Put cookie dough in the refrigerator to chill. This is also important so they don’t spread out too much while cooking. (I often chill the dough overnight.)
Scoop out approx. 1 Tbsp amount and roll into a ball. Roll in a sugar/ginger mix. (Maybe 1/4 cup sugar to 1-1/2 Tbsp ginger.)
Place on a cookie sheet and mark an “X” using a fork.
Cook at 325 degrees for 8-9 minutes. They’re done when the tops are no longer shiny. It’s better to err on the side of undercooking so they’re nice and soft.
This recipe doubles well. I buy my spices in bulk, which is much fresher, (and cheaper!) than the little bottles from the grocery store.
The ability to cook and even bake from regular and inexpensive ingredients is a great life skill. Anyone can cook a gourmet meal from swanky ingredients, but it takes true skill and artistry to concoct something wonderful from the nuts and bolts of pantry staples.
What are your favorite recipes made from seemingly mundane ingredients? Please share them in the comments section below.
Katy Wolk-Stanley
“Use it up, wear it out, make it do or do without”
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