Ginger snap lovers are divided – soft and chewy or crispy???  Follow the baking instructions for our favourite, soft and chewy, but if you belong to those crispy ginger snap lovers use a wee bit more baking time …

Preheat oven to 325, grease baking sheet.

3/4 cup butter             

2 cups white sugar

2 well beaten eggs

1/2 cup molasses

2 tsp white vinegar

3 3/4 cups all purpose flour

1 1/2 tsp baking soda

2-3 tsp ginger (depending on your love of ginger)

1/2 tsp cinnamon

1/4 tsp cloves

Cream the butter well with electric hand mixer, beat in sugar until fluffy, then add eggs and beat until mixture is light and creamy – add molasses and vinegar, blending well.

Different brands of molasses vary in color – darker the molasses – darker the cookie!

Sift dry ingredients together.

Mix your butter mixture together with flour mixture – nothing like using your (well washed) hands to get in there and make sure it is well blended.

Form 3/4 in balls.  Press down gently in sugar.  Turn sugared side up on greased baking sheet.  Bake at 325 for 12 minutes for soft and chewy, a couple minutes more for crunchy.

Yield: about 100 small cookies – but go ahead and make them whatever size you like!

These cookies were sold for years during Fulton High School  basketball tournaments, and returning out of town teams always asked for them!