Like Whitney said, our lives have been a bit hectic over the past few months. I am ashamed to admit that for a while there, I think we only ate food that:
a) Came from a restaurant, or
b)Came from the frozen foods section and simply had to be put in the oven
Thankfully, we are finished with that stage and I'm ready to spend some time in the kitchen again.
A friend gave me the recipe for these cookies several years ago and they deserve their time in the baking-spotlight. After a cold afternoon spent playing in the snow, the cinnamon-molasses scent of these cookies instantly warms you before you even take the first bite. Perfect cookies for all winter long.
Soft and Chewy Ginger Snaps
Source: Sara Seifert
3/4 cup butter, softened
1 cup brown sugar
1 egg
1/4 cup molasses
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon ginger
2 teaspoons baking soda
2 1/2 cups flour
white sugar
Preheat oven to 375 degrees. Cream together butter, brown sugar, egg, molasses, and vanilla. In a separate bowl, combine cinnamon, ginger, baking soda, and flour. Add dry ingredients to the creamed mixture, mix until combined. Form dough into 1" balls. Roll each ball in white sugar. Place on ungreased cookie sheet, bake for 7-9 minutes. Remove from cookie sheet immediately and allow to cool on a wire rack.
Makes about 4 1/2 dozen cookies.
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