black and white photo of a cookie recipe
Maxine’s Gingersnaps

My mom-in-law, Maxine, passed away in 2009 but her trademark gingersnap cookies live on – satisfying rumbling tummies of all types. 

The recipe is modest – see above – jotted down in her trusty notebook in her schoolteacher’s tidy cursive.  Not too many ingredients and the steps are straightforward. 

Were Maxine’s gingersnaps delicious?  Yes, indeed!  But it’s taken my husband and I years of tweaking to figure out why our efforts were never as good as hers – despite our diligence in following the instructions exactly.  Maybe too much so…

It’s great to have this connection to her.  The heavenly smell in the house brings her close every time – the comforting mix of cloves and cinnamon summon her.   BUT — we were flummoxed and frustrated by our creations:  stiff little bricks masquerading as gingersnaps.  No fluffy, spicey treats.

Accusations flew…we must’ve left out a key ingredient.  Oven temp too high?  Too low?  Didn’t ‘cream’ the shortening and sugar enough? We drove ourselves batty.  So much so that we almost gave up. 

Until…I realized Maxine methodically planted herself on her yellow kitchen stool to watch the cookies.  Every time.  She didn’t multi-task by doing a few dishes or throwing a load of laundry into the washer.  Nope.  She watched those little buggers and knew they needed to depart the oven – speedy quick – just at the point of puffiness.  Was that 9 or 10 minutes?  I suspect it was often at the 8-minute mark which explains our gingersnaps-disguised-as-hockey-puck efforts. 

The good news?  A little edit – striking out “9 or 10 minutes” and noting “check at 8 minutes” made all the difference.  I imagine Maxine chuckling in the great beyond.  “Yes of course.  Don’t you remember?  I told you they’re still baking a bit after they’re pulled from the oven!” 

Here’s the recipe. Perhaps easier on the eyes than Maxine’s handwriting from the photo:

3/4 cup shortening (softened)

1 cup sugar

1/4 cup light molasses

1 beaten egg

2 cups flour

1/4 tsp. salt

2 tsps. soda (baking)

1 tsp. cinnamon

1 tsp. cloves

1 tsp ginger

Cream shortening and sugar. Add molasses and egg; beat well. Add sifted dry ingredients; mix well. Roll small ball, dip balls into sugar, place 2″ apart on greased cookie sheet. Bake in modest oven (375 degrees) about 9 or 10 minutes. Makes 4 dozen.

If you’re a fan of gingersnaps, bake a batch!

Big smiles,

-Vicki

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