December 15, 2013

Ginger snaps!

As I do every year, I made a ginormous batch of ginger snaps. My work, spouse's work, our fridge ... so many reasons to have ginger snaps!

The cookies taste best after a day or two, and they freeze beautifully!
The wet stuff: eggs, butter, molasses, vanilla.
The dry stuff: flour and four tablespoons of ginger powder (and a few other things).
The dough is very sticky!
Lots of little dots on the baking pan turn into ...
Lots of ginger snaps!
Check out the recipe on Evernote.

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