"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Gingersnaps Recipe

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This recipe for Gingersnaps, by , is from Recipes From My Childhood, 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!

Ashley Neukom


1 1/2 C flour
1 1/2 t. baking soda
2 t. ground ginger
1 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. ground allspice
1/8 t. ground cloves
1/8 t. salt
the tiniest pinch ever of black pepper
3/4 C crystallized ginger, chopped fine (good luck with that)
1 stick of butter
1/2 C brown sugar
1/2 C molasses
2 t. freshly grated ginger (or minced super fine)

1/4-1/2 C white sugar for rolling

In the bowl of your stand mixer, cream the brown sugar and butter. Add the molasses and fresh ginger and mix well. In a separate bowl (yes...make yourself do it), sift the first nine dry ingredients. Fold in the crystallized ginger. Now add the dry ingredients to your creamed butter and sugar. Mix well and pat the dough into a ball. Refrigerate for a bit.

Preheat your oven to 325. Now pull off little chunks of the chilled dough and roll into small balls in your hands. Roll each ball in sugar and place on a parchment lined baking sheet. Press each ball ever so slightly (or they'll go rolling around) and bake for 10-12 min.

Personal Notes:
Personal Notes:
Okay...I had been searching for the spiciest of ginger cookies, and this is it! Eureka! If you don't like ginger, skip it altogether. But if you're like me and want to really taste it, these are the cookies for you. And, unlike most baked goods, these are actually tasty the next day! If you're into this sort of thing...plate them on pewter...the color combo works so well, especially in the cold months (which is when we want ginger cookies anyway)!




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