My favorite cookie, but BETTER! My kids joke that I take all our favorite foods and recreate them in a better/healthy version. They’re not wrong, but isn’t that the point? I tend to see most things in life through the lens of how it could be better. In this case, my long standing favorite: old fashion gingersnap cookies. I pulled this recipe out of a taste of home magazine when I was a kid, likely while sitting in a hospital waiting room for my little brother. I remember always feeling so guilty over taking pictures or recipes, but the guilt couldn’t stop me because I wanted more! Visual inspiration has always been a driving force for me. I do believe that’s the closest thing I’ve ever done to shop lifting, although I’ve never pulled anything from a magazine that hadn’t been purchased – but I digress. The recipe, shall we?
Gingersnaps are holiday in a cookie, and if you haven’t had them, you should treat yourself.
Old fashioned Gingersnap Cookies
3/4 cup butter
1 cup sugar (plus more for rolling the cookies later)
1/4 cup molasses
2 cups flour (I use 1 cup AP and 1 cup whole wheat)
1/4 sourdough starter (this is optional, but recommend if you have it)
2 t baking soda
1/2 t salt
1 t cinnamon
1 t ground cloves
1 t ground ginger
Cream your butter and sugar. Add egg and molasses; mix well. Add your sourdough starter if using. In separate bowl, mix your dry ingredients before slowly adding them to your butter mixture. Mix on low. Chill the dough. Roll into walnut size balls and roll in sugar, completely coating. Place 2 inches apart on ungreased cookie sheet, but don’t flatten. Bake at 375 for about 10 minutes or until set and surface cracks. Best to under bake just a bit as they firm up when cool. Let cool completely on a rack.