The reason I love gingersnaps and gingerbread, is the unique taste and personality of the flavor.  It’s a nice compliment to any holiday cookie assortment because they add a different taste.  Gingersnaps are one of those cookies that I always associated with buying in the grocery store. Why would you make these when the packaged version is so great already?  Well I do believe there is a time and a place for the packaged gingersnap cookies, but these are so easy to whip up, and what is better than a fresh, home made cookie?

These are actually somewhat of pantry cookie for me.  The other day I had some leftover butter and eggs from another baking project and I wanted to use them up.  And who doesn’t have molasses at the ready in their cupboard?  Mine must have been left over from making gingerbread last year.  So anyway, I decided to make these gingersnaps, and I was thoroughly satisfied with the results.  In addition to enjoying a couple cookies with my tea, I saved a bunch for my mom and her famous molasses with gingersnap ice cream.  It sounds a little weird, but it’s a hit in our family!

Gingersnaps

Yields about 30 cookies, from The Sweets Life

Ingredients

• 1 cup sugar
• 3/4 cup butter
• 1/4 cup molasses
• 1 egg
• 2 cups flour
• 2 tsp baking soda
• 1 tsp cloves
• 1/4 tsp salt
• 1 tsp cinnamon
• 1 tsp ginger

Method

1. Preheat oven to 350.
2. Combine dry ingredients: flour, spices, baking soda, and salt.
3. Cream butter and sugar until light and fluffy, add molasses and egg.
4. Gradually add dry to wet and try not to overmix.
5. Drop on lined cookie sheets in 1 inch balls, bake 8-10 minutes.  These cookies will spread so give them space!

PS- Happy Chanukah!