Shelley Shepard Gray: 
Ginger Snaps

A classic recipe for a ginger snap cookie with molasses and spices that give it an old fashioned flavor and is simple to make.

CHRISTMAS IN SUGARCREEK

I will never forget the first time I visited my Amish friend at Christmastime. My family and I stopped by Sugarcreek on our way to visit family in Michigan. I had reminded my high school kids that an Amish home was a little different and to not forget their manners. I was worried they might not know what to think about my friend’s rather dark home (the Amish use no electricity) or her unfamiliar way of dressing.

I needn’t have worried. They were just as charmed by her stories as I’ve always been. They found her quiet, undecorated home as lovely and peaceful as I do.

And, of course, they loved her Christmas cookies. Her gift to us was an assortment of treats, all made with care and carefully arranged on a plate. Each one was delicious! But better than the taste was the way they made us feel—cared for and special.

I hope you will enjoy making this recipe, and perhaps you even know of a person or two to share them with! And be sure to stop by my Facebook pageand share your own Christmas cookie stories!

Ginger Snaps

Prep time: 40 minutes

1 cup sugar, plus additional for sprinkling
2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
¾ cup (1½ sticks) margarine
¼ cup molasses
1 large egg

1. Preheat oven to 350°F. Combine 1 cup sugar, flour, salt, baking soda, cinnamon, ginger and cloves in a large mixing bowl. Stir lightly.

2. Cut in margarine until mixture resembles coarse crumbs. Stir in molasses and egg until completely combined. Shape dough into 1 inch balls. Place sugar for sprinkling in small bowl. Roll each ball in the sugar and place on ungreased cookie sheet (allow room for cookies to spread).

3. Bake for 10 minutes. Transfer immediately from baking sheet to wire rack to cool.

Yield: Approximately 3 dozen cookies