Some call them ginger snaps.
While some think of these of a fall cookie; this recipe was my favorite summer cookie. Boo used to make them every June for my birthday – and even would mail them to me in painted discard coffee ground containers when I lived outside of Missouri.
What you’ll need…
1 ½ Cup of Soften butter (Unsalted)
2 1/2 Cup of Brown Sugar (Dark Brown has more molasses in it – get that)
2 Eggs
½ Cup Molasses
4 ½ Cup Flour
4t Baking Soda
1/2t Salt (Kosher tastes better – trust me)
1t Ground Clover
2t Ground Cinnamon
2t Ground Ginger
Plain White Sugar
Begin by letting the butter soften. After it is completely soft; mix with brown sugar, eggs and molasses. It’s ok to use a mixer. Once blended add all the dry ingredients until mixed. Refrigerate batter for 1-2 hours until completely chilled.
Once chilled; preheat the oven to 375 degrees. Then roll the batter into small balls (less than the size of golf ball) and then roll them in the white sugar. Place on cookie sheet at bake for 8-10 mins at 375 degrees. Yields roughly 3 dozen.