Gingersnaps

 This was Frieda Giesler's recipe, in the Bountiful 3rd Ward

3/4 C butter

1 C sugar (may sub a little brown sugar)

1 egg

1/4 C molasses

2 C flour

1/2 t salt

1 t ginger

1/2 t cinnamon

1 1/2 t baking soda

Cream butter and sugar. Add egg and molasses Add flour, soda, salt, and spices. Chill and then roll into balls, about the size of a large walnut. Roll in granulated sugar. Bake at 350 on ungreased baking sheet 1 1/2 inches apart for 8-10 minutes, or until cookies have melted and puffed. For crispier cookies, bake until they've flattened down. Cookies form with with perfect rounds with traditional cracks on top. Makes 2 doz.

Aunt Big's Gingersnap Cookies

I got this recipe from Winona Moss. Each year she'd make a ton and invite neighbors over to decorate these yummy cookies. They were delicious with cream cheese frosting, but they're also delicious plain. My kids down them just as they are.

Makes 4 – 5 dozen. From the cookbook “How to Cook Everything” by Mark Bittman

1⁄2 pound (2 sticks) unsalted butter, softened

1 C sugar

1 C molasses

1 heaping teaspoon baking soda

2 T hot water

3 1⁄2 cups all-purpose flour

1 heaping tablespoon ground ginger

1 tablespoon ground cinnamon

Pinch salt

1. Use an electric mixer to cream the butter, sugar, and molasses until smooth. Mix the baking soda

with 2 T hot water and beat into this mixture.

2. Mix together the flour, spices, and salt in a bowl; stir them into the butter mixture and beat well.

Shape into 2 long rolls, wrap in waxed paper, and refrigerate several hours or overnight.

3. Remove dough 15 minutes before beginning to work and cut as you like.

4. Preheat oven to 350. Bake until just barely done, approx 5 – 10 minutes, a little underdone is great!

If you want an icing:

2 C powdered sugar

1 1/2 T corn syrup

2 T milk

1/2 t vanilla or almond extract