Grandma's Gingersnap Cookie Recipe

It has become a tradition for the past few Christmas' for me to make a bazillion gingersnap cookies. We give them as hostess gifts for parties we attend and to friends as little gifts. Mr. B has to take a big batch to work too. And then, of course, we have to have some for us to enjoy!

The recipe I use came from Mr. B's beloved Grandma Weinberger. I only had the opportunity to meet her once. Oh the stories I had heard of Grandma Betty!  She cooked and baked all of the time.  When she did step away from the stove she tended to her huge garden or she could be found at the local thrift store.  I knew I would love her as soon as I met her.  She was, after all, the woman I hoped to be! We had gone up to Canada for Thanksgiving several years ago and I got to finally meet my mentor. 

Love of family always came first to Betty.  What better way for her to show her love than through food?  She had two freezers in the basement, filled to the very top with baked goods. A cold room was crammed full of canned veggies grown by her own worn hands. She was a small woman with a little kitchen that out of came the most delectable delights.

The first time I bit into one of her homemade gingersnaps I knew I had to have the recipe.  Of course, she didn't have it written down, she knew it by heart.  So, while she worked away at the stove, I wrote the recipe down as she told it to me. She even divulged her secret ingredient to me.  That one thing that makes them really snap! I cherish the memory even more now as she has since passed away. And now, as my Christmas gift to you, I want to share the recipe too.

Grandma Betty's Gingersnap Cookies

5 cups flour

2 teaspoons baking soda

2 teaspoons baking powder

3 teaspoons ground ginger

1 teaspoon cayenne (the secret ingredient!)

1 cup butter, softened (Grandma said to NOT use margarine, EVER, real butter only)

1 1/4 cup white sugar

1 cup brown sugar

2 eggs

1 cup molasses

1 teaspoon vanilla

In a large bowl whisk together the flour, baking soda, baking powder, ginger and cayenne.

In a separate bowl cream the butter and sugars until mixed together.  Add the eggs, molasses and vanilla and beat until well combined.  Slowly add the dry mix into the wet ingredients until a uniform dough forms.

Taking a small bit of dough, roll around in your hands to form into ping pong sized balls. With a plate of white sugar, press the balls lightly to coat one side.

Place sugar side up on an ungreased baking sheet.

Bake at 350 degrees until done, about 12 minutes.

Let them cool for a few minutes on the cookie sheet before moving them to a rack to fully cool.

This recipe makes enough for a sweet treat display,

(check out that sweet tiered serving piece I won from a giveaway hosted by my friend Elaine at Creating Wonderful Spaces),

with enough to fill a large cookie jar!

Depending on how big you make your balls, you can expect to get 8 to 12 dozen delicious cookies!  Plenty enough to share...or not ;-) 

They make the perfect snack.  Whether it be with a cup of hot cocoa enjoyed by the lights of the Christmas tree or with a mug of coffee while you read the morning paper or, your favorite blog!

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