1896 GINGER SNAPS

"Oh! I love gingersnaps!" is what one young woman said to me as she picked up one of these cookies and took a bite.

You know something? I love gingersnaps also and these did not disappoint.

I used to buy a bag of gingersnaps and would hide them in the kitchen and then sneak one ever once in a while when no one was looking.

Cafe Treats Baker and Friend Dorene said she found this recipe in a newpaper. I'm so glad she did and that she decided to bake and share these with us in the Cafe at church. And since there were none left, I think our patrons were glad also.

 

PRINT RECIPE.

1896 GINGER SNAPS

1       cup molasses

1/2    cup (1 stick) butter

3-1/2 cups flour

1/2    teaspoon baking soda

1       tablespoon ginger

1-1/2 teaspoons salt

sugar

Heat the molasses in boiling and then pour over the stick of butter in a large mixing bowl, stirring to mix well.

Sift together into a large bowl the dry ingredients. 

Add to the wet ingredients and mix well to form a dough.

When ready to bake, preheat the oven to 350 degrees F.

Divide the dough into four round discs, wrap, and chill thoroughly. (overnight)

On a surface that has been covered in sugar, roll a disc out to 1/4 inch thick. 

Cut with a round cookie cutter and place on cookie sheet lined with parchment paper (for easy clean-up).

Bake for 7 minutes.