Ginger snap cookies are an Andersen family tradition.
My Grandma Margaret made these cookies often for my dad as a boy and to this day they are still his favorite cookie. My mom used grandma's recipe in our house to feed dad's cravings, so ginger snaps obviously became a family favorite. And now, I make them too.
I really think they are the best in the fall and winter. The cinnamon, ginger, and molasses just smell and taste amazing!
But I have to warn you that there is something a little different about these ginger snaps. They've got a kick. My dad likes LOTS of ginger in his cookies. I'm talking 2-3 tablespoons.
Me, I prefer 1 1/2 tablespoons but I don't mind the "spicy" version once in a while. My dad would say that you need to eat the spicy ginger snaps because "they will help grow hair on your chest!" There were lots of things that, in his opinion, help grow hair on your chest. Side note: I grew up in a family of boys.
As I think about it, it's kinda funny that Grandma's signature cookie has such a spicy kick to it. They fit her personality to a tee! She was full of life, laughter, silliness, and warmth. (I love to see that my Anna Margaret is definitely carrying on these attributes!)
I highly suggest making a batch of these cookies at least once in the next 3 months (Oct-Nov-Dec). In my opinion they are just perfect in every way. Enjoy!
Ginger Snap Cookies (by Margaret Andersen)
Cream:
- 3/4 cup shortening
- 1 cup sugar
- 1 egg
- 4 Tbsp. molasses
Sift & Add:
- 2 - 2 1/2 cups flour
- 1/2 tsp salt
- 1 - 3 Tbsp ground ginger
- 2 tsp baking soda
- 1 tsp cinnamon
Roll into balls, then roll in sugar. Place on baking sheet and smash with a fork. Bake at 350 degrees for 7-8 minutes.
Printable Recipe: Download Ginger Snap Cookies
