Dive into a bite of nostalgia with these delightful Gingersnaps Cookies, a cherished recipe from my collection of Newfoundland community cookbooks. These cookies capture the essence of traditional Newfoundland baking, blending warm, spicy ginger with a sweet, crunchy texture that is both comforting and irresistible.
Gingersnaps are a timeless treat, perfect for any occasion. The recipe combines simple, wholesome ingredients like molasses, brown sugar, and aromatic spices to create cookies that are crisp on the outside and chewy on the inside. Each bite offers a perfect balance of sweetness and spice, making them an ideal companion for a cup of tea or coffee.
This recipe is more than just a cookie; it’s a piece of Newfoundland’s culinary history. Passed down through generations, these Gingersnaps reflect the island’s love for home-baked goodness and the tradition of sharing sweet treats with family and friends. Whether you’re baking for the holidays, a special occasion, or just because, these cookies are sure to bring a smile to everyone’s face.
Enjoy the warmth and flavor of Newfoundland with every bite of these classic Gingersnaps. Easy to make and even easier to love, they are a must-try for any cookie enthusiast.
Gingersnaps Cookies Recipe:
- 4 cups sifted Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ginger
- 1 teaspoon cinnamon
- 1 cup shortening
- 1 cup sugar
- 1 cup molasses
- 1/4 cup cold medium stepped tea
Sift flour, baking powder, baking soda, salt and spices together three times.
Cream shortening; add sugar and molasses, Beat until light and fluffy.
Add sifted dry ingredients and cold tea alternately to the creamed mixture. Blend well.
Turn dough onto a lightly floured board and roll to 1/8-inch thickness.
Cut with a lightly floured cookie cutter.
Bake at 375F for 10 to 12 minutes.
Makes about 8 dozen cookies.
Note: Dough may be covered and chilled before rolling.
