Growing up we hardly ever had cookies around the house.

I don’t know if it was because no one really liked cookies, or because we were too pressed for time to make homemade and too frugal to pay for store bought. As a rare treat Mom might make a batch of chocolate oatmeal drop cookies. On an even more rare occasion my Mom would buy a bag of gingersnaps when she went to the grocery store. You know the kind, the ones they kept up high on the shelf in the brown paper bag. They were sweet and almost spicy from all the ginger. They did indeed snap when you bit into them.

If you were a grown-up you were able to enjoy them with a cup of hot coffee. Us kids had them with milk.

These gingersnaps I’m sharing with you today have all the sweetness and spice of their store-bought cousins with a little less “snap.” You could, of course, leave them in the oven a bit longer to achieve the “snap.” Around here we prefer them a little on the chewy side, and now that we’re grown-ups we have a cup of coffee to go with them.

Gingersnaps

¾ Cup Butter

2 Cups Sugar (plus a little more for rolling cookies)

2 Beaten Eggs

½ Cup Molasses

2 tsp. Apple Cider Vinegar

3 and ¾ Cup Plain Flour

1 and ½ tsp Baking Soda

2/3 tsp Ground Ginger

½ tsp. Cinnamon

¼ tsp. Ground Gloves

In the bowl of an electric mixer cream butter at medium speed for approx. 2 minutes. Slowly add the 2 cups sugar and cream together for 1 to 2 minutes more.

Stir together the eggs, molasses, and vinegar. Add egg mixture to butter and sugar. Mix well to combine.

Sift together the dry ingredients and add to the mixer. Mix well.

Pour about ½ cup sugar into bowl or plate.

Roll dough into ¾ inch balls. Roll each ball in sugar to coat.

Place balls on greased or parchment lined cookie sheet. Bake at 325 degrees for 12 to 15 minutes.

Cool on wire racks. Yield is approximately 4 dozen cookies.