Ever since trying Laura Bush’s Cowboy Cookies, I’ve been curious about Tipper Gore’s Ginger Snaps. You may remember from my March 6th Sweet Kitchen post the two ladies participated in a “Presidential Cookie Race” back in 2000. These ginger snaps may not have come in first place but they scored high with Scott and me and better than any store bought ginger snaps we’ve tried. Thanks to the New York Times for sharing this recipe.
3 3/4 cups all-purpose flour
1 1/2 teaspoon baking soda
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3/4 cup (1 1/2 sticks) butter, at room temperature
2 cups sugar
1/2 cup molasses
2 teaspoons white distilled vinegar
Heat oven to 325 degrees.
Mix flour, baking soda, ginger, cinnamon and cloves in a large bowl. In another large bowl, beat butter with electric mixer at medium speed until smooth and creamy. About one minute. Gradually beat in sugar. Beat at medium speed until combined, about two minutes. Add eggs, one at a time, beating after each. Beat in molasses and vinegar until combined, about one minute. On low speed, beat in flour mixture.
For each cookie, roll one rounded tablespoon of dough into a ball. Place two inches apart on ungreased baking sheet. With fork, flatten each, and make cross-hatch pattern.
Bake in oven 15 minutes, until slightly browned around edges. Remove cookies to rack to cool. Makes about five dozen.
Sweet Notes: When making the cross-hatch pattern on the cookies, I used a fork and dipped it in water between every two cookies or so, so that it wouldn’t stick.
Credit: New York Times