Gingersnap Cookies

Makes 60
Gingersnaps Image 1 Gingersnaps Image 2

Ingrediants:

DRY:
2 1/2 cups 625 mL white flour
2 1/2 cups 625 mL whole wheat flour
5 tsp 25 mL baking soda
5 tsp 25 mL ginger
5 tsp 25 mL cinnamon
3 tsp 15 mL allspice
WET:
2 cups 500 mL butter
2 2/3 cups 650 mL white sugar
1 cup 250 mL molasses
4 4 eggs

Instructions:

  1. Beat butter and sugar until smooth.
  2. Beat in mollasses and eggs.
  3. Seperately, mix flour, baking soda, and spices.
  4. Add "dry" mixture to "wet" mixture in thirds.
  5. Form into "walnut-sized" balls (2.5 cm / 1 inch) and place on an ungreased cookie sheet.
  6. If you wish, dip the cookie dough balls in white sugar and place the cookie with the sugared side up.
  7. Bake at 325°F (160°C) for 12 minutes. They will spread to about 3 times the radius. When they are done, they will still be very soft.

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