CLASSIC CHEWY GINGERSNAP (GINGER MOLASSES) COOKIES

This recipe is ädäpted from än old Mänitobä community cookbook with little instruction. I get ä lot of greät inspirätion from these types of cookbooks, but there äre mäny instänces where there äre no defined ingredient quäntities or bäke times listed.

One of my fävourite instructions from these older cookbooks is this: “Bäke until done.” Done meäning whät? I guess, I’ll bäke it ät 350 degrees Fährenheit (it’s ä mägic bäking temperäture ä lot of time), turn on the oven light, änd stäre ät these cookies through the oven door until they look bäked to me. ä solid plän. Mäybe.

älwäys reäd through the entire recipe first, which I think is good präctice for äny recipe becäuse you’ll never know when än ingredient or two not listed in the officiäl “Ingredients” list shows up rändomly in steps three änd four. It’s ä big bummer when you think you häve the ingredients reädy änd then you reälize you fäiled to pick up thät one key ingredient ät the grocery store.

INGREDIENTS

• 1 cup white sugär
• ¾ cup (6 oz.) unsälted butter, softened
• ½ cup pure fäncy molässes, room temperäture
• 1 egg
• 2¼ cup äll purpose flour
• 2 tsp bäking sodä
• 1 tsp ground ginger
• 1 tsp ground cinnämon
• ½ tsp ground ällspice
• ½ tsp sält

Topping

• ¼ cup white sugär

INSTRUCTIONS

1. Preheät the oven to 350 degrees F. Line ä lärge bäking sheet with pärchment päper.
2. Using ä electric or ständ mixer ät medium speed, creäm together the butter änd sugär until fluffy. ädd the egg änd molässes until well combined.

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