Sep 14
GingersnapsLeave a comment

I really do love many things about all the different seasons, but lately fall is competing to be the favorite. There is something about returning to my job, the cooler air, the sound of crunching leaves, pumpkins that makes me so happy. And let’s not forget all the delicious foods that come with the season.

I especially love going into the grocery store and seeing the tower of orange boxes that house the famous Sweetzels spiced wafers. My only complaint about these cookies is that every time I bite into them I feel like my tooth is going to snap with the cookie. My mom came across this recipe a few years ago and we always break it out this time of year. These are delicious alternative to the ones you buy at the store because they don’t really “snap.” These particular cookies are rather chewy and stay that way. These would also make a perfect ice cream sandwich cookie with some vanilla ice cream in the middle, yum!

Gingersnap Cookies
Recipe by

What you’ll need:
2 cups sifted flour
1 tbsp ground ginger
2 tsp. baking soda
1/2 tsp. salt
3/4 cup margarine or butter
1 cup white sugar
1 egg
1/4 cup dark molasses
1/3 cup cinnamon sugar

What you’ll do:
Preheat the oven to 350 degrees. Sift the flour, ginger, baking soda, and salt into a bowl. Place the margarine or butter into a mixing bowl and beat until creamy. Gradually mix in the white sugar. Beat in the egg, and dark molasses. Add in the dry ingredients in 3 mixtures, blending after each addition. Mix together until a soft dough forms. Pinch off small pieces of dough and roll into balls that are 1 inch in diameter. Roll each ball in cinnamon sugar and place on an ungreased baking sheet. Bake until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack.

Print Friendly
This entry was posted in cookies, fall. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *