Sunday, December 16, 2007

AMAZING gingersnaps!

Okay, so I made these gingersnaps for my mother-in-law because she LOVES gingersnaps and she was coming over to watch my kids today... OH MY GOODNESS!!! They are SO good.

Here's a link to the recipe: or just read below...

BE SURE TO CHOP (or food process in my case:) the crystallized ginger. (I found it at Target with the spices BTW... it's a little pricey, but these cookies are REALLY good.)

Triple the Ginger Cookies

3/4 cup butter
1 cup packed brown sugar
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 tablespoons minced fresh
ginger root
1/2 cup chopped crystallized
1. In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
3. Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.


  1. i like gingersnaps. i'm just sayin'......

  2. i guess the crystallized ginger was worth it!


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