When I was about 10 years old I received my first cookbook. A little book of cookie and cracker recipes published by Country Living.
I made several of the cookie recipes, here and there. The cheddar cracker recipe was quite lovely. But I found one recipe that would follow me to the ends of time( this it true, but I probably shouldn’t write posts while watching dramatic historical romances. Sorry guys.)
SOFT & CHEWY GINGERSNAP COOKIES
After I left home, I lost track of the book. Since then I have made dozens of different gingersnap recipes and none have come anywhere close to being as good as the one in that Country Living cookbook.
Last week I found it again at my parents house. So of course, I immediately whipped up a batch of the gingersnaps. The page was easy to find, stained and wrinkled from years of childhood use.
They were as perfect as I remembered.
Perfectly soft on the inside. Chewy and spicy. They have the perfect amount of ginger and molasses. And the tops crackle so nicely.
These are my favorite cookies of all time. And thanks to the world wide web, I will now never lose that recipe again.
A tip for making cookies extra soft:
As soon as your cookies are out of the oven, carefully remove them from the baking sheet to an airtight container or ziploc bag. Seal the container or bag while they are still hot. This way they retain the moisture that they would otherwise lose through escaping steam.
- ½ C.(1 stick) Butter, melted and cooled
- ½ C. Brown Sugar, packed
- ⅓ C. Dark Molasses
- 2 C. Flour
- 2 t. Baking Soda
- 1½ t. Ground Ginger
- 1 t. Ground Cinnamon
- ½ t. Ground Cloves
- ¼ t. Salt
- 1 Egg
- ¼ C. Sugar
- Preheat the oven to 350 degrees. Lightly grease two baking sheets.
- In a small bowl, combine the butter, brown sugar, and molasses. Add the egg and mix well.
- In another bowl, combine the flour, baking soda, ginger, cinnamon, cloves, and salt.
- Add the flour mixture to the molasses mixture and mix until well combined. Dough will be soft.
- Divide the dough into 36 pieces( I use a 1 T. scoop). Roll each piece into a ball and roll in the sugar until coated. Place the dough balls, 2 inches apart, on the prepared baking sheets. Do not flatten.
- Bake the cookies 8-10 minutes on the middle to upper rack. Tops should just be crackling, but not browned at all. I prefer to bake them for no more than 8 minutes. They will seem a little underdone at first, but will firm up as they sit.
- Store in an airtight container(see tip in post).