Wednesday, January 27, 2016


My Aunt Jamie makes the best gingersnaps and this year, I finally got her recipe. She claims it's not "her" recipe even though she was wise enough to almost double up the spices from the original, which makes a world of difference. In my mind, these will always be Jamie's gingersnaps. 

From Aunt Jamie via The Joy of Cooking 
Yield: about 40-50 cookies
Prep Time: 20 minutes
Bake Time: 12 minutes per sheet
Total Time: about an hour


3/4 cup butter
2 cups sugar
2 eggs, well beaten
1/2 cup molasses
2 teaspoons vinegar
3 3/4 cup flour
1 1/2 teaspoons baking soda
3 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves


Preheat oven to 325 degrees. Cream butter and sugar. Beat in eggs, molasses and vinegar. Add baking soda, ginger, cinnamon, cloves, and one cup of the flour. Slowly add remaining flour and mix well until blended. Dough will be very thick. 

Form dough into 3/4 inch balls. Bake on uncreased cookie sheets for about 12 minutes.