The month of December is upon us and I am just making a small dent on my list of holiday baking. There are so many wonderful favorite cookies and desserts this time of year that are filled with: dates, chocolate, peanut butter, peppermint, candy canes, frosting, sprinkles, almond bark, nuts, toffee – you name it…
A family favorite of mine over the years, has been Granny’s Gingersnaps. She always, always had these on hand at Christmas. Memories of Granny’s house at Christmas were some of the best – Santa sightings in the night sky, hide and seek obstacle course game played in the dark (watch out for the folded up Ping-Pong table – including the net), and clear-glass cookie jars in the kitchen filled to the brim – waiting for eager grandchildren to devour them. These cookie jars were loaded with three types of cookies: Oreos, Gingersnaps, and Emma’s Lemon cookies (recipe coming soon!).
Granny’s Gingersnaps are not overly sweet, but a fine balance of a variety of spices. They are a delight during these winter months, and now, in my old age, I think they are pretty great with a cup of coffee in hand, too.
- ¾ c. Crisco
- 1 c. sugar
- ¼ c. light molasses
- 1 egg
- 2¼ c. flour
- ¼ t. salt
- 2 t. baking soda
- ½ t. cinnamon
- ½ t. ground cloves
- 2 t. ginger
- ½ c. sugar for rolling
- Cream together Crisco, sugar, molasses, and egg until smooth. Then add dry ingredients: flour, salt, soda, and spices.
- Form into balls and roll in sugar.
- Bake at 375 degrees for 8-10 minutes. Remove from cookie sheet and let cool.