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Has the holiday season officially begun? I believe it has! Especially after making these cookies! My husband loves gingersnaps and is always asking me to make some. I decided to try some out for his ‘treat of the week’ to welcome in November! 🙂

I was, once again, browsing the web for a recipe. I usually look on Tastespotting or Foodgawker to find ideas since the recipes all have photos! I love seeing a picture of the finished product before I start. These looked delicious and did not disappoint! A little crisp on the outside and perfectly chewy on the inside, these gingersnaps just about melt in your mouth! The mixture of spices, molasses and butter is truly amazing!

Gingersnaps

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Ingredients

  • 3/4 cup shortening (I used butter instead since I was out)
  • 1 cup brown sugar
  • 1/4 cup molasses
  • 1 egg
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 cup sugar (for coating)

Preheat oven to 375 degrees. In a large bowl combine the shortening, brown sugar, molasses, and egg. Once combined, add the remaining ingredients (except for the sugar to be used for coating) and mix well until a soft dough is formed.

Roll dough into balls (I used about a tablespoon…or more… of dough for each cookie but you can make them as big or small as you please). Roll in sugar to coat and place on a cookie sheet lined with parchment paper, about 2 inches apart.

Bake for about 9-12 minutes, depending on the size of your cookies.

Source: Small Home Big Start

Enjoy with a cold glass of milk or a hot cup of coffee or tea!

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This set of cups and saucers was my grandmothers. My mom passed it on to me when I got married! It is from Finland and I absolutely love it!

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