Boy Makes Gingersnaps
Can you say proud?
Dylan and I made our first ever Gingersnaps.
Preheat oven to 350 degrees F. (put on apron. wash hands.)
(Wait 30 seconds, freak out – take apron off.) Cream in a bowl:
- 1 c. sugar
- 3/4 c. butter, room temp (poke butter with finger to see what happens. wash hands.)
- 1 egg
- 3 Tbsp Molasses
(sneeze – into your hand – at least not the batter, wash hands again.) Separately, mix in a bowl:
- 2 c. flour (dump some out while “stirring”)
- 1 tsp baking soda
- 1 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves (although I left out because I didn’t have any)
Add dry mixture to butter mix and blend well (try to stir evenly with an extra hand on the spoon)
Fill a shallow bowl with sugar. (dip finger in to taste. wash hands again.)
Break off small chunks of batter and roll into (walnut-sized) balls.
Drop and spin in bowl of sugar to coat.
(pick up sugar-coated balls and place in a tight clump on the baking sheet)
Spread out dough on the greased baking sheet.
Bake in a 350 degree oven for 10-15 minutes until done.
– Do the dishes while they are baking –