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Grandma Evelyn's Ginger Snaps

August 15, 2017

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
2 eggs
1/2 cup molasses
2 dessert spoonfuls vinegar
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

1/4 cup finely chopped candied ginger pieces (optional)
1/4 cup Demerara sugar (for rolling)

Start by mixing up the butter with the sugar, molasses, vinegar, candied ginger (if using) 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 or roll in balls and dip tops in Demerara sugar then 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!

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Grandma Evelyn's Ginger Snaps

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