Grandma Bean’s Ginger Snaps

If you love settling down on the couch with a bowl of vanilla icecream and a bag of Mother’s ginger snaps, this is the recipe for you. These break-your-teeth-off cookies have just the right bite and are perfect for fall!

Grandma Beans Ginger Snaps

3/4 c butter (marg. works too)

1 c granulated sugar

1 c brown sugar

1 c molasses

1 T baking powder

5 c flour

1 T ginger

1/8 t salt

1/2 c cold water

Cream butter and sugars. Stir in molasses to which soda has been added. Sift dry ingredients and combine with sugars alternating with water. Drop by tsp. on greased cookie sheet. Bake at 350 for 15 mins. Cookies will be soft and waxy when taken from the oven. Remove from sheet and let cool. Variation: Roll in sugar and flatten with a fork.

~Recipe from Melody Bingham