A few weeks ago we had people over for dinner. Elizabeth made enchiladas, but not just any enchiladas, they were quite possibly the best enchiladas I have ever had. And even after everyone ate lots of them, they still found room for my ginger snaps, all of the ginger snaps. I hadn't made these in years, probably since high school, and I had forgotten how yummy they are. They get crispy on the edges but still a little chewy in the middle. Perfect for fall!
Ginger Snaps
2 C flour
1 T ground ginger
2 t baking soda
1 t cinnamon
1/2 t salt
3/4 C butter
1 C sugar (plus a little extra for later)
1 egg, beaten
1/4 C molasses
Sift together all dry ingredients
Beat butter. Add sugar and mix. Add egg and molasses and mix well.
Add flour mixture and blend well.
Make 1" balls of dough. Roll in sugar. Makes about 4 dozen cookies.
Bake on ungreased cookie sheet for 10-15 minutes at 350 degrees.
It's hard to say how long to bake them, the recipe says 12-15 min but in my oven it only takes about 9 min.
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