Directions: |
Directions:Mix the first 3 ingredients into a saucepan and bring to a soft boil.Set aside to cool. Beat 2 eggs in a bowl. Mix ginger, cinnamon and baking soda with 1/8cup of boiling water. Add all above ingredients together and stir. Then add the 2 cups of flour to the mixture. Blend together to make a cookie dough. You can then roll this out like sugar cookies to about a 1/2 inch thickness (thinner if you prefer crispy cookies), use a cookie cutter to cut round shapes and sprinkle with sugar on top. Or you can roll into balls, roll in sugar and flatten with a fork. Either way , place on greased cookie pan and bake at 375º for 12-15 minutes. Bake less if you like chewy cookies. Bake more if you like crispy. |
Personal
Notes: |
Personal
Notes: This recipe originated with Grandma Chambers (Annie). I remember going over to Grandma's with mom almost every day. As kids, we absolutely loved Grandma's ginger snap cookies and she always had some ready in her cookie jar in the bottom cupboard. She would offer them to us as she and mom would have their tea. If Grandpa was there, he would offer us kids his treat: a cup of hot tea filled with milk and sugar poured over ice cream. As strange as that sounds, I remember thinking that it tasted incredibly good. I am not a huge ice cream fan, but I have to admit as an adult, occasionally I have made this strange concoction and sat down to eat it just to remember back to those amazingly warm and loving times in Grandma and Grandpa's little kitchen with tea and ice cream and ginger snap cookies. Unfortunately, I have never really mastered Grandma's ginger snap cookie recipe. Maybe it just has to be her making them to be as perfect as they always were.
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This recipe for Grandma Chamber's Ginger Snap Cookies is from