since i named my blog gingersnaps, it seems only appropriate that the inaugural post be about gingersnaps. this happens to be my FAVORITE cookie recipe ever!
AUNT BIG'S GINGERSNAPS
sooooo good oh muh god. i have to watch myself, though, because the cookie dough is so scrumptious. i sometimes eat too much of it and subsequently get a tummy ache. :<
1/2 pound (2 sticks) unsalted butter, softened
1 cup sugar
1 cup molasses
1 heaping teaspoon baking soda
3 1/2 cups all-purpose flour
1 heaping tablespoon ground ginger (you can also add some chopped candied ginger to give 'em a little something extra.)
1 tablespoon ground cinnamon (i say more!! and i usually add a dash of allspice and ground cloves.)
Pinch salt
1 cup sugar
1 cup molasses
1 heaping teaspoon baking soda
3 1/2 cups all-purpose flour
1 heaping tablespoon ground ginger (you can also add some chopped candied ginger to give 'em a little something extra.)
1 tablespoon ground cinnamon (i say more!! and i usually add a dash of allspice and ground cloves.)
Pinch salt
1. Whip out your 'lectric mixer and cream together the butter, sugar, and molasses until smooth. While that's happening, stir the baking soda with 2 tablespoons hot water and then beat it into the dough.
2. Dump the flour, spices, and salt in a bowl. Mix 'em up and add 'em to the dough! Once everything's all nice and combined, shape that puppy into 2 long logs, wrap them in wax paper, and stick them in the freezer for a few hours or overnight (I like to make up a big batch and then keep the extra dough in the freezer. Any time can be cookie time!!).
3. Heat the oven to 350°F and put some parchment paper on 2 baking sheets. Slice the cookies as thin as you can and bake them for about 9 minutes. If you make them reeeally thin, keep an eye on them; they like to burn while you're not looking. After they're done, transfer them to a cooling rack and stare at them wistfully, while desperately wishing they would cool off faster so you can cram them in your mouth.
mmm... cookies. c:
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