Gingersnaps - Table For Seven
  • Gingersnaps

    May 07th • Posted in Cookies


    It’s Teacher Appreciation Week!

    Teachers are very important in our family, well, I hope, in most families. But, in ours, they are very special.  I’m not sure if it’s been shared on my blog, but, Mr Plain is a teacher. He does not teach little cute, preschoolers either. He has big, emotional teenagers.  Yes, Mr Plain teaches high school and also at various times, college students in the summer. He has been for 15 years. He has a tough job that he does very well. The pay is not great and the work can be draining, but, he loves it.

    Every day is a new adventure for him and he wouldn’t have it any other way.   I am very proud of his work and dedication to his students.  This on top of everything he does around our crazy home front. I’m not sure how he does it all! Plus, he’s cute, isn’t he?

    So, with all that..when the publishers of Katie Workman’s Mom 100 Cookbook invited me to a participate in their #BakeAThankYou campaign this was a no brainer to join in.
    It’s pretty simple..just make cookies from Katie’s cookbook (or any cookie you want) , get some parents together and share them with your local school. That’s it. You can read more about the campaign on her website. 

    These tasty Gingersnaps will be heading to my our school this week for their Teacher Appreciation Luncheon and a few will be left here for our teacher  🙂


    by Table for Seven
    Prep Time: 00:25
    Cook Time: 00:10
    Ingredients (3 dozen cookies)
    • 2 cups flour
    • 2 tsp ground ginger
    • 1 tsp ground cinnamon
    • 3/4 tsp ground cloves
    • 1- 1/2 tsp baking soda
    • 3/4 cup butter, room temp
    • 1 cup brown sugar, packed
    • 1 egg
    • 1/4 cup dark molasses
    • 3/4 cup white sugar
    In a mixing bowl, whisk flour,ginger,cinnamon,cloves and baking soda. Set aside.
    In another bowl, beat butter and brown sugar until fluffy. Add in egg. Mix until combine. Add in molasses.
    Add in flour mixture gradually and beat until well incorporated. Cover dough and refrigerate for 30 minutes.
    Preheat oven to 350 degrees. Scoop approx 1 TBSP of dough, roll into a ball and cover each with white sugar. Place on cookie sheet about 3 inches apart. Flatten slightly with your hand.
    Bake for 10-12 minutes.



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