Gingersnaps

Here’s that recipe for the best gingersnaps  — well, to gingersnap lovers they are!  Try ’em today… and with Nutella tomorrow or cheese and gingersnaps – yum!

Yummy Gingersnaps

Blend in the Kitchenaid or the Bosch mixer:
1 Cup Oil
1/2 Cup Butter
1 Cup Molasses (Can be half blackstrap and half sorghum)
2 Cups Brown Sugar
2 Eggs

Blend and then mix into the above ingredients

4-1/2 Cups flour
3 tsps. Baking soda
1/2 tsp. Salt
4 tsps. ground Ginger
1/2 tsp.  ground Cloves
1/2 tsp.  ground Black Pepper
2 tsps.  ground Cinnamon

(Additional: Raw sugar for rolling cookies in before baking )

When blended well, roll into walnut size balls and then roll in raw sugar or coarse brown or white sugar and set on cookie sheet – leaving space between each cookie as these spread as they bake. Bake for 9-10 minutes at 375* We use the raw sugar because it’s thicker and looks pretty as cookies are baked. Once baked, remove from cookie sheet and place on racks to cool.   Makes about 6 dozen addicting cookies