Today, my lovelies, I have gifted you with an advance Christmas present: To-Burn-For Gingersnaps. There are two reasons why these are called To-Burn-For. One of them is metaphorical: These are cookies worth visiting the Place That Burns All Year for. (Do you SEE the lengths I have to go to to avoid swearing? Honestly.) One of them is literal. I have a particularly nasty, likely permanent white welt on my arm from slipping when pulling the cookies out of the oven. Oven: 1 nasty burn. Kamryn: 28 delicious cookies the size of a wine glass top. I come out on top, in this. Well, as long as it doesn’t happen too often. That might put a crimp in my style.
Without further ado, THE RECIPE:
2 cups sifted all-purpose flour 1 tablespoon ground ginger
2 teaspoons baking soda 1 teaspoon ground cinnamon
1/2 teaspoon salt 3/4 cup butter, softened
1 cup white sugar 1 egg
1/4 cup dark molasses 1/4 cup cinnamon sugar (1 tsp cinnamon, 1/4 cup sugar.)
Preheat oven to 350 degrees F (175 degrees C).
Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl. If you don’t have a sifter, you can use a whisk in order to get the ingredients to the right consistency and mixiness.
Place the softened butter into a mixing bowl and beat until creamy, with either an electric mixer or a whisk. Gradually beat in the white sugar. Beat in the egg, and dark molasses.
Sift 1/3 of the flour mixture into the butter mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms.
Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands, around the size of a small bouncy ball. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet. An average baking sheet can hold about twenty cookies comfortably, without spreading into each other
Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
Credit to Marie Ayers, who posted her grandmother’s famous recipe on Allrecipes.