Joyous Ginger Snaps
Adapted from Joy of Cooking (1964/1973)
“Like ‘boughten’ ones in texture, but with a dreamy flavor.” (JoC, p. 602)
About 5 Dozen 2-inch Cookies

6 Tbls butter
1 cup sugar
1 egg, well-beaten
1/4 cup molasses
1 tsp vinegar
1-7/8 cups all-purpose flour
3/4 tsp baking soda
1 tsp powdered ginger
1/2 tsp cinnamon
1/4 tsp cloves
2-4 oz. candied ginger pieces, finely chopped

Preheat oven to 325°F.

Cream together butter and sugar.

Stir in egg, molasses, and vinegar.

Sift together flour, soda, and dry spices. Gradually add to butter mixture. Mix until blended.

Add candied ginger pieces. Mix until blended. (NOTE: At this point dough can be formed into a log, wrapped in wax paper, and chilled in the frig for later baking.)

Form dough into 1/2-inch to 3/4-inch balls. Roll each in granulated sugar and place on greased cookie sheet.

Bake 14-16 minutes in a 325°F oven. Cool on racks.

“As the ball melts down during baking, the cookie develops the characteristic crinkled surface.” (JofC, p. 602)

Copyright © 2007 Lucinda DeWitt


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