While it is apparently still fall, it feels wintry and time to bring out some favourites for the season. For most of my living memory Mrs. McKenzie’s ginger snaps have been a constant treat, best kept for dunking in milk and now in my coffee. I’ll admit, mine never turn out a lovely looking as my mom’s or Mrs. McKenzie’s, but they are still delicious. I haven’t made these in years, but we were recently given a Kitchenaid mixer so it seemed like the perfect reason (that an it already snowed once in the last two weeks).
Mr. & Mrs. McKenzie were family friends of my moms and although I don’t know all the details they seemed like a second set of parents when she was far away from home. All of our best family treat recipes seem to originate from their kitchen and for that I am grateful.
Ginger Snaps
Cream together:
- ½ cups butter
- ½ cups brown sugar
- 1 egg
Add & Mix:
- ¼ cup molasses
- 2 cups flour
- 1 Tbsp ground ginger (* also add some candied ginger)
- 2 tsp baking soda
- 1 Tbsp cinnamon
- Pinch of salt
Roll in balls ( don’t squish). Bake 8-10 mins at 350 degrees.
Dice 