Wednesday, October 19, 2011

for lack of a cookie jar...

Now if only I had a cake pan so I could put a cake in there one day!

These fabulous cookies are Soft Gingersnaps, taken once again from  Perfect for fall, small and spicy!  The crunchier ones melt in your mouth when dipped in hot coffee.

Soft Gingersnaps
makes 6 dozen 2-inch cookies


  • 1 1/2 cups butter (no substitutes), softened
  • 2 cups sugar
  • 2 eggs
  • 1/2 cup molasses
  • 4 1/2 cups all-purpose flour
  • 3 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • Additional sugar


  1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture. 
  2. Refrigerate for 1 hour or until dough is easy to handle.
  3. Roll into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 8-12 minutes or until puffy and lightly browned. Cool for 1 minute before removing to wire racks.


  1. So wishing you still lived on the Hill so I could come by and share one with you. Miss you!

  2. Believe me, I do too! I took a plateful of cookies to Bible study today to share some, but that can't compare to a quiet cup of tea with you by the window overlooking our Capitol dome. Sigh. Miss you too!

  3. haha that picture is so good! The way she is looking in the background, out of focus


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