Lisaopolis.comA Nurse's Journey to a Healthy and Balanced Life

This afternoon it was rainy and cold out. I had planned to plant some blueberry bushes outside but the weather just was a bit too chilly for that. Instead I decided to bake some cookies. I made my favorite recipe for gingersnaps. I found the recipe in: Magnificent Cookies Cookbook by Kathryn L. Ramsay (page 30).

This is one of the only recipes I don’t morph (well almost). I made one change to the recipe I used 1 cup of non packed brown sugar instead of one cup of firmly packed brown sugar. I also changed the baking temperature and time from 325 degrees F to 350 degrees F. I baked my cookies at 350 F for 7 to 8 minutes instead of the 12-14 minutes that the recipe calls for. I think the hotter baking temperature for a shorter period of time resulted in softer cookies (just the way I like them).

Here is the recipe.

Gingersnaps

½ cup Butter (I used olive oil margarine)
1 cup Brown Sugar
1 large Egg
¼ cup molasses
2 cups all purpose flour
1 ½ tsp baking soda
2 tsp ground ginger
½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground allspice

Preheat oven to 350 degrees F.
Cream the margarine with an electric mixer. Add the brown sugar, molasses, and egg, and beat until smooth. Add the flour, baking soda, ginger, cinnamon, cloves, and allspice beat until a soft dough forums. Knead the dough until it is a smooth ball. Transfer the dough to a cookie sheet by the teaspoonful. Bake in your preheated oven for 7 to 8 minutes. Let cookies sit once out of the oven for a few minutes on the cookie sheet (cover them with a towel to maintain their softness.

Enjoy with a tall glass of milk or beverage of your choice.