Ma’s Ginger Snaps from Iced Under

by Barb, barefoot and just out of the pool in Key West (don’t hate me), but writing this post for my friends up north

Iced Under, the newest Maine Clambake Mystery, takes place in the dead of a Maine winter. In the book, Julia Snowden’s mother, Jacqueline, bakes these cookies with her granddaughter Page to keep her entertained on a snowy day. In reality, these are cookies my grandmother made.

From the book–

When my cousins get together, one memory we all share is my grandmother’s ginger snaps. It was a joy to find them in your mailbox at camp, or on a bluesy day in your college dorm. They always came in a coffee can, lined on the inside with wax paper and taped shut. The cookies provided instant comfort and could be hoarded or shared, depending on your mood.

Ingredients

1½ sticks butter, melted
2 cups granulated white sugar
¼ cup molasses
1 egg, beaten lightly
2 cups flour
1 teaspoon baking soda
½ teaspoon ginger
¼ teaspoon each cloves, allspice, nutmeg, mace
1 teaspoon cinnamon
½ teaspoon salt

Instructions

Mix the melted butter, 1 cup of the sugar, and the molasses. (Put aside the remaining cup of sugar.) When the mixture is cool, fold in the lightly beaten egg. In another bowl, mix the flour, baking soda, ginger, cinnamon, salt, cloves, allspice, nutmeg, and mace. Add the dry ingredients to the wet. Mix thoroughly with a mixer or food processor.

Dough will form itself into a ball. Wrap in plastic wrap and put into refrigerator for at least 4 hours or overnight.

Shape cold dough into balls using a small melon baller. Roll the balls in sugar to coat completely. Place the balls at least 2 inches apart on parchment paper on a cookie sheet, to allow for expansion.

Bake in a preheated oven at 350 degrees for 10 to 12 minutes.

Enjoy!

Readers: Do you have a favorite recipe for an inclement day? Tell us what it is!

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