tasty tuesday : ginger snaps

Ginger snaps are one of my favourite types of cookie, and one of the first things I remember baking with my mom.  When I was really young we had a little green stool that I would stand on when we would bake together, this way I could reach the counter and "help" (which I'm sure often turned into me eating cookie dough while she baked).  I vividly remember standing on that stool and rolling ginger snaps in sugar, the smell of ginger and molasses mingling in our kitchen, creating a heavenly aroma.

I love my ginger snaps big and soft! I prefer their snap to come from the spices rather than their texture.

A fork works perfectly for pressing the cookie down, and adds a pretty design on top.

Ginger Snaps

adapted from: allrecipes.com

Ingredients:

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon of allspice
• 1/4 teaspoon salt
• 
  
• 3/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses
• 
  
• 2 tablespoons white sugar (for rolling)

• Directions:
• 
  
• 1.  In a medium sized bowl, mix together the flour, ginger, baking soda, cinnamon, allspice and salt.
• 2.  In a large bowl, cream the margarine and sugar until light and fluffy. Beat in the egg, then stir in the water and molasses.  Stir the dry ingredients into the molasses mixture. Roll dough into one inch balls, and in a separate bowl roll them in the 2 tablespoons of sugar. Place the cookies onto a cookie sheet, and flatten with a fork.
• 3.  Bake for 8 to 10 minutes in a 350 degree oven.
• 
  

I enjoy this classic treat on a summer's day with a frosty glass of soy milk, or on a winter's evening with a steaming mug of freshly brewed rooibos tea!

ps: jordyn ♥