Gingersnaps Fit For A King

Brown-bag school lunches are boring and monotonous, for the most part. I don’t know about you, but I tend to eat peanut butter every day during the school year. Every. Day. And peanut butter sandwiches get all weird tasting and limp after a couple of hours in a bag in your backpack. Probably because I keep accidentally sitting on my backpack and squishing them. As a result, I’m on a campaign to improve the quality of my school lunches through baking and fruit and vegetables. HEALTHY AND DELICIOUS LUNCHES OR BUST!

Today, however, we have something which is not very healthy at all. Mm-mmm. All sorts of things like butter and sugar and molasses in these cookies. They’re still better for you than Oreos and Nabisco, though, seeing as they have no corn syrup. And anyway, they taste so good it doesn’t matter.

These cookies are pretty difficult to mess up, so they’re perfect for the beginning baker, and they’re the best cookies you will ever have, bar none. Well. Maybe, someday, you will come across a cookie that tastes better than this. If that ever happens, please contact me so that I, too, can share in the cookie bliss.

Without further ado, THE RECIPE:

Finished Cookies

2 cups sifted all-purpose flour                            1 tablespoon ground ginger

2 teaspoons baking soda                                      1 teaspoon ground cinnamon

1/2 teaspoon salt                                                    3/4 cup butter, softened

1 cup white sugar                                                    1 egg

1/4 cup dark molasses                                           1/4 cup cinnamon sugar (1 tsp cinnamon, 1/4 cup sugar.)

Preheat oven to 350 degrees F (175 degrees C).

Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl. If you don’t have a sifter, you can use a whisk in order to get the ingredients to the right consistency and mixiness.

Place the softened butter into a mixing bowl and beat until creamy, with either an electric mixer or a whisk. Gradually beat in the white sugar. Beat in the egg, and dark molasses.

Sift 1/3 of the flour mixture into the butter mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms.

Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands, around the size of a small bouncy ball. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet. An average baking sheet can hold about twenty cookies comfortably, without spreading into each other

Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

Credit to Marie Ayers, who posted her grandmother’s famous recipe on Allrecipes.