This is a great recipe for ginger snap cookies, our whole family loves them! It's another one from Grandma Evelyn, she always said the way to someone's heart is through their stomach!
Grandma Evelyn's Ginger Snaps (24-30 cookies)
1 cup butter
1 & 1/2 cups sugar
1/2 cup molasses
2 dessert spoonfuls vinegar
1/4 cup finely chopped crystallized ginger pieces
3 & 1/4 cups flour
1 level tsp baking soda
1/2 tsp salt
1 rounded tsp ground ginger
2 tsp cinnamon
1/2 tsp cloves
Start by mixing up the butter with the sugar, molasses, vinegar, crystallized ginger and eggs. Sift all the dry ingredients together and then add them to the wet ingredients in your electric mixer (if you don't have an electric mixer, they taste just as good made by hand with a spoon and bowl). Drop by spoonfuls onto cookie sheets and bake for 10-15 minutes at 350F. If you like them a bit crunchy, leave them in the oven closer to 15 minutes, chewier cookies come out earlier around 10 minutes.
They're great with milk and smell incredible on a cool fall day. Enjoy! XO, Kim.