It’s Cookie Season

I love gingersnaps, molasses cookies whether they’re crunchy or soft, I love the taste and the smell!!

Ingredients:

  • 1-1/2 cups butter, softened
  • 2 cups sugar
  • 2 large eggs, room temperature
  • 1/2 cup molasses
  • 4-1/2 cups all-purpose flour
  • 4 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup chopped pecans
  • 3/4 cup coarse sugar

To Do:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Fold in pecans.
  • Shape into 2-in. balls and roll in coarse sugar. Place 2-1/2 in. apart on ungreased baking sheets. Bake 13-15 minutes or until tops are cracked. Remove to wire racks to cool.

They’re so yum.  They get a little crunchy a day or two later too if that’s how you like them.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s