ginger snaps cookies

This is my favorite holiday cookie. This ginger snaps recipe is my Nana’s, but she isn’t able to bake them anymore. I have such fond memories of her cookies. She made a mean chocolate chip, and often baked a soft molasses cookie that was wonderful, too. But this is my favorite, and has become the one recipe I always turn to each Christmas to share with my friends and family. I hope that you’ll love these ginger snaps cookies just as much as I do (and enjoy sharing them, too).

Nana’s Ginger Snaps Cookies

2 cups flour
1 tsp ginger
2 tsp baking soda
1 tsp cinnamon
1 tsp salt
3/4 cup butter
1 cup sugar
1 egg
1/4 cup molasses

Measure dry ingredients in sifter. Cream butter and add sugar. Beat and then add egg and molasses. Add dry ingredients and blend well. Form dough into balls and roll in sugar. (I add a sprinkle of red and green sugars to the white to make them more festive!) Bake on ungreased cookie sheet for 12 – 15 minutes at 350°. They are soft when still warm, but get snappy as they cool. Delicious with a glass of milk! Happy Holidays!