We are lucky enough to have a mom that really enjoyed cooking and baking when we were kids. We see her well-used, grease stained cookbooks that are falling apart and taped back together, and we covet them. All of us sisters secretly hope that she leaves us her collection when she leaves this earth. I know, morbid, but true. Her Pilsbury cookbook is among these. Discoloured and dirty, and full of some of our favourite recipes.

One of these recipes is for Gingersnaps. These cookies ALWAYS turn out wonderfully, so we feel like it’s only fair to share this recipe for those of you who haven’t already discovered it. And with the weather being so cold my days are filled with a TON of procrastibaking. It’s a thing. Google it. After you’ve tried these, flip over to the Peanut Blossoms on page 37 and make those. (Just kidding, I don’t actually know the page number because my mom hasn’t given me the cookbook yet).

Gingersnaps

Makes 4 dozen cookies

Ingredients:

2 cups sifted all-purpose flour

2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp cloves

1/4 tsp ginger

3/4 cup butter, softened

1 cup sugar

1 egg

1/4 cup molasses

1/2 cup sugar (to coat cookies)

Instructions:

In large bowl, sift flour and spices together. Set aside.
In the bowl of a stand mixer, or by hand, cream butter and 1 cup sugar until fluffy. Add egg and molasses and mix in. Add dry ingredients and stir. Chill dough for half hour.
Shape rounded teaspoonfuls of dough into balls. Roll each ball into small bowl of 1/2 cup sugar and place 2 inches apart on parchment lined baking sheets.
Bake at 375 for 8-10 minutes.
Cool on a rack for 2 minutes before removing.
Eat 14 cookies without any guilt.

The Ultimate Gingersnap