Yesterday I made some Gingersnaps. When I make them I always think of our late Grandad. These were his favourite “biscuits” and always remind me of him and how much we all loved and still all miss him. With our first Grandbaby on the way, Grandad has been forefront in my mind, hoping we can be as good of grandparent’s to our new grandbaby as he was with all of us! He was one of those people that everyone loved, they just couldn’t help it…. that was our Grandad! As Kim would tell you, he spent many an hour in his last years with her on his lap, as a 4 and 5 year old having him read to her, reciting nursery rhymes to her and singing the alphabet backwards and forwards, something I don’t think I could even do now but he did without hesitation in his nineties!
Grandad approached everything he did with optimism, humour and love and is still so missed and thought of often! I don’t ever remember him not greeting us with a smile and a hug.
So, here’s to you Grandad, we will enjoy your favourite biscuits with a cuppa and a salute to all the good memories you left us with!
Here is the picture of my ingredients, and I am pretty sure I actually remembered ALL of them!!!
You begin by beating together the sugar, molasses and softened butter in the bowl of the stand mixer until fluffy.
Add the eggs and then beat until really fluffy, about 3 – 5 minutes.
Add the remaining ingredients.
And beat until it is all mixed in.
Roll dough into one inch balls, roll in white sugar and place on prepared baking sheets.
Note: If dough is a bit sticky, place bowl in fridge for 5 minutes, it will make it easier to roll.
Bake at 375 degrees for 8 minutes, allow to cool 5 minutes on pan and then remove to cooling racks or plate to finish cooling.
Soft & Chewy Gingersnaps
Preparation Time: 20 minutes Baking Time: 8 minutes Servings: 6 dozen cookies
- 1 1/2 cups butter/margarine, softened
- 2 cups brown sugar
- 1/2 cup molasses
- 2 large eggs
- 1 tsp. salt
- 2 tsp. ginger
- 2 tsp. cinnamon
- 1 tsp. cloves
- 3 tsp. baking soda
- 4 1/2 cups flour
- Preheat oven to 375 degrees. Line cookie sheets with parchment paper and set aside.
- In bowl of stand mixer, cream together butter/margarine, brown sugar and molasses until creamy.
- Add eggs and beat for 3 – 5 minutes until light and fluffy.
- Add remaining ingredients and beat until well blended.
- Roll dough into 1 inch balls, roll in white sugar and place on baking sheets.
- Bake at 375 degrees for 8 minutes.
- Allow to cool 5 minutes on cookie sheets.