Coooooooookies!

Ginger Snaps

3/4 cup butter (don't melt it, use room temperature butter)

1 cup brown sugar (packed)
1/4 cup molasses
1 egg

2 cup flour
1/2 tsp salt
1 tsp cinnamon
2 tsp baking soda
2 tsp ginger
1/2 tsp cloves

Granulated Sugar

(I ALWAYS double this recipe)(ALWAYS)

Cream Butter, Brown Sugar, molasses and egg until Fluffy. Combine dry ingredients in a bowl and add to wet - slowly - flour makes a mess when you use a mixer like me- mix completely.



Put dough in the fridge to chill, this cookie dough must be cool to work with. Trust me. It's VERY sticky other wise.

I use a rounded table spoon measuring thingy to scoop out the dough so I get uniform balls. Roll dough into balls and roll them in the granulated sugar you have already gotten ready on a plate 'cus I remembered to tell you about this earlier. When the ball is covered in sugar - mmmmm - put on a cookie sheet , about two inches apart.



Cook at 350, or 375, for 8-12 minutes or 6-8 minutes. - You are thinking WTF? So am I. My granny wrote this recipe down for me with both of those times. I put it on 375 for about 6 minutes. If the tops of your cookie are starting to crack, they are done. Or should be. Sometimes the inside is still raw when they are hot.. they are still nummy.




Let cool for about 1 minute of the cookie sheet (other wise you are liable to break a billion cookies tring to get them off the sheet) then put 'em on a rack to cool the rest of the way. Or in your mouth, It's up to you. ( I cool them in my tummy personally)

I have had EXCELLENT luck freezing this dough. I measure out 12 cookies (thats how many fit on my pans) mush them back together and cover them first with plastic wrap then tinfoil. This way I can take a froen package out at noon, and have hot cookies for snack time when the boys get home from school without having to deal with all the mess.

Good luck, and happy Nomming!