Gingersnaps

• We served these at K2’s Oktoberfest party in 2020.
• Adapted from Aunt Big’s Gingersnaps recipe on HowToCookEverything.com
• Makes 4 to 5 dozen

Ingredients

• ½ pound unsalted butter (2 sticks), softened
• 1 cup sugar
• 1 cup molasses
• 1 heaping tsp baking soda
• 3½ cups all-purpose flour
• 1 heaping Tbsp ground ginger
• 1 Tbsp ground cinnamon
• Pinch salt

Directions

1. Use an electric mixer to cream together the butter, sugar, and molasses until smooth. Mix the baking soda with 2 tablespoons hot water and beat into the dough.
2. Combine the flour, spices, and salt in a separate bowl. Add the dry ingredients to the dough and beat well.
3. Line cookie sheet with parchment paper and heat the oven to 350°F.
4. Roll 2 tablespoons of dough into a ball, place on parchment, and press flat. Space cookies 2” apart. Bake until golden around the edges, about 10 minutes, watching carefully to prevent burning.
5. Use a spatula to transfer the cookies to a rack to cool. Store in a tightly covered container at room temperature for up to several days.