Anyone who has ever made cookies with molasses will fully understand how sticky a mixture it can be, especially for rolled cookies. This is not my first time to the Gingersnap Rodeo, but I have to say that now that I found this recipe, I'll stop looking for a replacement! I searched the internet high and low, and combined two recipes to get this one (sorry, I don't remember where the original came from, or I'd post credit). Two secrets: ONLY use BUTTER when you bake cookies! Never use margarine or solid shortening. For this recipe, Yes, it does say Pepper! Now, go and enjoy the best dang gingersnaps you'll find in this neck of the woods!
~ ~ ~ ~ ~ ~
Gingersnap Cookies
Ingredients:
- 1 cup butter, softened
- 1 cup sugar
- 1 cup molasses
- 1 teaspoon baking soda
- 1 tablespoon water
- 3 1/2 cups all-purpose flour
- 1 tablespoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground red pepper
Rolling Mixture: 1/2 cup sugar, and cinnamon, maybe 1 tsp per recipe
Preparation:
Beat butter in a large mixing bowl at medium speed of an electric hand-held mixer. Gradually add sugar, beating well. Add molasses, beating until well blended. Combine soda and water in a cup, stirring until soda dissolves, and then stir into creamed mixture. Combine flour and remaining ingredients, then add to creamed mixture, blending well.
Put dough in the refrigerator for at least 30 minutes to firm up. If I double or more the recipe, then I divide up and put into gallon sized baggies.
Shape dough into 1-inch balls. Place on ungreased cookie sheets and flatten slightly with the bottom of a glass dipped in flour.
Bake at 350° for 9 to 10 minutes or until done. Cool for 5 minutes on cookie sheets; remove gingersnaps to wire racks to cool completely.
Makes about 8 dozen gingersnap cookies.
