Time: 1 hour

Makes 14 – 16 large cookies

Ginger snap cookies are a must in our house. I like to make them big, soft and chewy. They don’t last long — usually, I make a double batch, so we have enough for the kids in the neighborhood – wink, wink. These cookies are best to share with those you love, like Sonny & Cher, when they were young and crazy. These cookies definitely need to be paired with milk — but coffee and tea are ok, too.

Music Selection: Sonny & Cher – I Got You Babe

Ingredients

1 cup sugar

 ¾ cup cold butter, cut in cubes

¼ cup dark molasses

1 egg

 2 cups flour

 2 ½ tsp baking soda

1 tsp ground cinnamon

 1 tsp ground ginger

½ tsp ground cloves

¼ tsp ground cardamom

¼ tsp salt

4 Tbsp sugar for rolling

Directions

Pre-heat oven to 300 deg F. Line cookie sheets with parchment paper. With electric beaters, beat sugar, cold butter and eggs. Once frothy, add in molasses and eggs. Then add flour, baking soda, cinnamon, ginger, cloves, cardamom and salt. Once mixed, use an ice cream scoop to make cookies into balls a little larger than a golf ball. Roll each in sugar, then press down flat on cookie sheet.

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Do not put more than 8 per cookie sheet as these cookies do expand. Bake for 20 minutes. Keep remaining dough in fridge while cookies are baking. Cool before storing cookies. Cookies will stay soft if you use cold butter and low heat.

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