This is one of those recipes that balances all the previous cookies. It has a nice buttery taste with a bite of ginger. Roll them in raw sugar and you will have one of the best tasting cookies for tea,coffee or hot cocoa in the winter and lemonade and ice tea in the summer.
Over the past two months, we have made these cookies for two large functions. Out of all the cookies we baked, this was the recipe everyone wanted. I guess nobody makes ginger snaps anymore and they remind you of something your grandmother might make. My grandmother may not have made these, but these were one of her favorites. I was fortunate to have baked them for her and she enjoyed them well into her eighties!
3/4 cup of butter
1 cup of white sugar
1/4 cup molasses
2 cups of flour
1 tablespoon of ginger
2 teaspoons of baking soda
1 teaspoon of cinnamon
1/2 teaspoon of salt
Additional sugar for rolling cookies (I use raw sugar for larger granules)
Cream butter and sugar, add the egg and molasses, mix well. Add all the dry ingredients and mix until dough is uniform and smooth. Wrap dough in plastic and place in refrigerator for 1-3 hours. When dough is firm, take out of refrigerator and begin rolling into balls, about the size of a tablespoon. Roll balls in additional sugar (you'll need about 1/2 cup) and place on cookie sheet.
Bake at 350 degrees for 8-10 minutes. They will puff up and then flatten. The cookies are done when they are golden and flat. As mentioned, all these cookies freeze well. I stack them and place them in single row stacks in 1 gallon freezer bags.