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Gingersnaps by Grandma Frieda Recipe

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This recipe for Gingersnaps by Grandma Frieda is from The Booth Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
31/2 cups all purpose flour
1 tsp salt
1 tsp baking soda
3 or 4 tsp ground ginger (depending on strength of ginger)
2 tsp ground cinnamon
1 tsp ground cloves
1 cup butter, softened
1 cup sugar
1 egg
1/3 cup molasses
Directions:
Directions:
Sift flour, salt, baking soda, ginger, cinnamon, cloves.
In a large mixing bowl cream butter until smooth, gradually add sugar and beat
until fluffy. Add eggs and molasses and beat until smooth.
Add dry ingredients in thirds and beat until blended.
Kneed dough on lightly floured board until smooth, divide in 2 and shape each into
roll about 2" in diameter.
Wrap each in wax paper and chill in refrigerator about 4 hours.

Preheat oven to 350º
Using a thin bladed knife, slice as thin as possible.
Bake 5 to 6 minutes. Edges will be slightly brown.
Let sit one minute before removing from pan with wide spatula.
Cool on parchment paper.
Number Of Servings:
Number Of Servings:
144 Never enough
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
My grandmother Frieda Mosher first made these for my father in a wood burning oven in Newport, Vt. The cookies were usually a little dark, but delicious! (She burned the hell out of them.)

 

 

 

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