It’s Official….I have a new favorite cookie. For years, I have been a dyed-in-the-wool devotee(OK…addict) of Quaker Oats Oatmeal Raisin cookie (the original…not the low fat version they have tried to pawn off on us for years.) An addict, that is, until my friend Cheryl Moores Paulson introduced us to her very own Ginger Snap cookie. Some of you may remember that this very cookie won the Camping Dessert Bake-Off. I neglected to pass on the recipe, but fret no more:
¾ cup butter
¾ cup brown sugar
¼ cup molasses
2 ¼ cups all purpose white flour
2 teaspoons baking soda
½ teaspoons salt
1 teaspoon ground ginger
Up to ½ cup crystallized ginger cut into small pieces – this is optional but adds great flavor
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1. Cream ¾ cup butter, ¾ cup brown sugar, ¼ cup molasses and 1 egg until fluffy.
2. In separate bowl mix 2 ¼ cups white flour, 2 teaspoons baking soda, ½ teaspoon salt, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon and ½ teaspoon ground cloves.
3. Add flour mixture into butter/molasses mixture until well mixed.
4. Add crystallized ginger if you have it.
5. Form into equal sized round balls.
6. Roll into white sugar and place 2 inches apart on cookie sheet.
7. Lightly flatten so not so round.
8. Bake in 375 degree oven for 7-10 minutes for softer cookies.
9. Makes about 2 dozen medium sized cookies.
Note: The best cookies are ones that don’t look done! You can test by taking one out and turning it over. The bottom should be light brown.
Let me know how long they last….