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Tuesday, June 30, 2009


Today I spent thrifting and got a few things but nothing picture worthy so instead here's my mother's Ginger Snap recipe.
Gramma B's Ginger Snaps
3 cups brown sugar
1 1/2 cups mixed butter and shortening (about half each)
3 eggs
1 cup molasses
2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon cinnamon
5 to 6 cups flour

Cream the butter and sugar. Add eggs and beat well. Add molasses and mix well. Sift the dry ingredients with 3 cups of the flour. Mix in the flour and then add enough more to make a stiff dough. You can make into logs and freeze to cook later. I rolled them into balls, flattened a bit and dipped the top in white sugar. Bake at 350 for 10 to 12 minutes. This is a very large recipe so I usually freeze about half of it.


Esteemarlu said...

Those cookies look so good. I love ginger snaps but they don't love me. I can't have ginger, cinnamon,nor pepper. I start itching and break out in a rash. I can usually just have a bite of something but I'm taking a chance. My family would love those though.

Exuberant Color said...

Are they soft or crunchy? I have a recipe from my mother that get very hard, almost too hard to bite after a few days.

The Calico Cat said...

I love gingersnaps! (I also want to know if they are chewy.) I had a recipe once that included crystalized ginger - YUM!

Myra said...

Mmmmm... they look absolutely yummy Joyce! Too bad I don't bake anymore... lol.

Barbara Strobel Lardon said...

I am making these tonight! My husband loves gingersnaps so he will be very happy.

Wanda said...

I'm keeping this recipe for will be perfect! Someway I got "elected" to be the cookie maker for my husband's family!!