Aunt Big’s Gingersnaps p. 897

Ingredients: butter, sugar, molasses, baking soda, flour, ground ginger, cinnamon, salt. (No kitty cats are called for this recipe and none were injured in the making of these delicious cookies.)

I’m not entirely sure if I’d ever had gingersnaps before. I’ve had one or two gingerbread men, but that’s different.

Start off by creaming the butter, sugar, and molasses. Then add your baking soda and water. In a separate bowl add flour and spices together and slowly add to the dough.

When its combined put your dough on wax paper to refrigerate for a few hours or few days. Helpful tip: Try to spread the dough into an even log. The dough is very sticky and messy and I just tried to get it on there without making too much of a mess.

Once you have refrigerated the dough for at least a couple of hours, take out and slice. If I had an even dough log I wouldn’t have ended up with whoppy cookie shapes.

Bake for about 10 minutes and cool. A vanilla frosting or orange glaze would be good, but I was lazy. So lazy I even forgot to take pictures of the after product.

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