Really Ole Fashion Gingersnaps

"I really don't know how long to prepare these. I got the recipe from an old old cook book 1940"s. It's the only ginger snap recipe I use. Hope you all enjoy. Myrna2"
 
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photo by Linky photo by Linky
photo by Linky
Ready In:
15mins
Ingredients:
10
Yields:
10 dozen 2
Serves:
10
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ingredients

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directions

  • Preheat oven to 325 degrees.
  • Cream butter and sugar.
  • Stir in eggs,molasses, and vinegar.
  • Sift and add the flour, soda, ginger, cinnamon, and cloves.
  • Mix ingredients til blended.
  • Form 3/4" balls.
  • Bake on greased sheet for 15 minutes or until done.
  • Cookies will get the characteristic crinkle top as they bake.
  • Let rest for 2 minutes before removing from the sheet.

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Reviews

  1. This really is the best Gingersnap recipe ever. Once I made it (while slightly hung over, I admit) and accidentally used curry powder instead of ground ginger. I don't recommend doing that.. but if you follow the recipe, you'll have great success. If you're paying better attention than I was, following this recipe is a (ginger)snap!
     
  2. Myrna, These were absolutely delicious! Didn't change a thing but did roll them in sugar. the recipe made 5 doz. 2 1/2" cookies. I figure if you are going to bake cookies, bake a bunch! Thanks,Dottie5
     
  3. These tasted very good. I didn't like how sticky the dough was - I would chill it next time. Also, it was easier to use a glass dipped in sugar to flatten the balls, rather than the fork. I used a small scoop to form the balls and that worked well. Two eggs need to be added to the ingredients list. All in all, they are nice and crisp; better than store bought! My husband and friend who was visiting for a few days polished them up and couldn't get enough! thanks, Jess! made for PAC spring 09
     
  4. These were very tasty, but like another reviewer I thought these could be ginger-ier....Loved the texture--definitely chewier than other recipes!!
     
  5. I loved how soft these were. My husband devoured a bag of crisp gingersnaps I had purhased, but had said he liked them better when he softened them up by putting them in a bowl and pouring milk over them! So it made sense to me to make him a soft ginger snap. He gobbled them up. I think I might have used an inferior ginger, because I thought they needed more ginger flavor. I am going to try again and use a good brand of ginger.
     
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RECIPE SUBMITTED BY

I'm 65 years old and have been cooking since I was 10. My first meal was Thanksgiving dinner with all the trimmings. My mother talked me through everything. She hated to cook. I'm completely the opposite, I love to cook and try different things. been married for 42 years and have 3 kids. Two girls and a boy, four grandchildren that I spoil rotten. Had a stroke 1 year ago but it's not stopping me. My second love is camping.
 
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