This week’s homestead snack is a fan favorite: Chewy Gingersnap Cookies! With molasses and a tasty spice mix, these cookies are moist, sticky, and downright delicious. Here’s your well-worn recipe:
And here’s your step-by-step instructions from Mia, Julie, and Emme!
Ginger Crinkles Recipe
Fumiko “Miko” Tada cooked these when she lived at Camp Trinity at the Bar 717 . She labeled the recipe as “John like” in reference to John Philon.
My cousin Kiyoko Gates, daughter-in-law of Vaughn Gates, translated the parts of the recipe which Miko had written in Japanese. Enjoy the cookies! Gail Goodyear
Sift these ingredients and set aside:
2C flour
2t baking soda
1 t ginger
1 t cinnamon
¼ t cloves
½ t salt
In a bowl cream these ingredients:
2/3 C vegetable oil
¼ C molasses
1 egg
1 C brown sugar
Add dry ingredients to wet. Form 1” balls, or so, and flatten slightly with the bottom of a drinking glass. Sprinkle top with sugar.
Note: If dough is too sticky because of summer heat, refrigerator before forming balls.
Bake 350 degrees for 15 minutes, or 375 for 10 minutes (depending on your oven).