Let’s Talk Gingersnaps...
These cookies, made with this recipe, have been with me in one form or another since I was a kid. Over the years I did one essential tweak, and they’ve turned out consistent every time. The original comes from the tattered pages of my mother’s 1959-edition Better Homes and Gardens Cookbook:
I always make a double batch of these when I make ‘em, so here are the proportions, taking into consideration the change of using equal parts butter and shortening instead of just shortening.Â
Flavor improved exponentially!
GINGERSNAPS:
3/4 cup salted butter, softened
3/4 cup Crisco (use the baking sticks...handy dandy measuring marks on ‘em)
2 cups tightly packed brown sugar
1/2 cup Grandma’s Molasses (yellow label)
2 eggs
4 1/2 cups flour (scoop and level)
4 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
Follow directions as in the original recipe. I find that the double batch makes about 5 dozen...but I tend to make ‘em a little bigger than normal.
No matter what insanity is goin’ on, I always feel better after I bake somethin’.
So there ya go. Gingersnaps, pretty much foolproof. Oh, and one more thing: I don’t grease the cookie sheets, it’s not necessary, neither is parchment.Â
