Here There and Everywhere

Expat wanderer

The Best Gingersnaps Ever

I knew what I was going for. Not the pallid ‘snaps’ that pass in the stores, no, the real gingery cookies, with real snap.

I went to my old faithful, a book I got back many a year ago when I was a new bride, the Joy of Cooking. It is a great edition, and you can see, it is falling apart. I can’t part with it:

Here is the Gingersnap recipe, altered slightly because I wanted guaranteed ‘snap.’


(Makes about 10 dozen 2 inch cookies)

Preheat oven to 325°F.

Cream 3/4 cup butter
2 cups sugar

Stir in:

2 well beaten eggs
1/2 cup molasses
2 teaspoons vinegar

Sift and add:

3 3/4 cups all purpose flour
1 1/2 teaspoons baking soda
3 – 4 teaspoons ground ginger
1 teaspoon cinnamon
3/4 teaspoon cloves

Mix ingredients until blended. Form dough into 3/4 inch balls. Bake on a greased cookie sheet for about 12 minutes. As the ball melts down during cooking, the cookie develops the characteristic crinkled surface. At 12 minutes, take the cookies out, sprinkle top with the decorator sugar (bigger chunky sugar that won’t melt down into the cookie) and return to the oven for 5 or 6 minutes.

Remove from oven, cool.

Mine are not the prettiest – next year I will know to leave more room between the cookies – but they are the BEST gingersnaps I have ever made. They have a little soft chewiness, and a little crispiness, around the edges. They are SPICY!

The original recipe, in the Joy of Cooking, uses a little less spice and a marshmallow topping. The Joy of Cooking is a wise investment, and if you can find one of the older ones in a used book store, you will have a treasure house of old, tried and true recipes. The authors are Irma S. Rombauer and Marion Rombauer Becker, and my edition is a Signet Special, first edition, printed in 1973.

December 19, 2011 - Posted by | Books, Christmas, Cooking, Holiday, NonFiction, Tools

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