I’m biased because growing up, my grandma always (ALWAYS) kept a batch of these in her freezer, and every time I’d come over (which was all the time… I could walk to my grandparents’ house from my own) I’d sneak into the container for a cookie… and I tell you, to this day I’m not even the biggest fan of the gingersnap in theory… but you put that guy in the freezer for a while and I’m sold.
Even now, making this recipe from a worn out old handwritten card I inherited when my grandma passed away, it’s all I can do not to think about how great those fresh out of the oven cookies would be with some ice cream. They just have to be cold.
That is, when I’m not thinking about the person who wrote that card…
The holidays are when I miss my grandparents the most… since growing up we always celebrated at their home. That house sold this year, fairly recently… and while it did sell to a family friend (the best of all worlds) I can’t say it’s likely that we’ll ever celebrate another Christmas inside those walls. Even if we did… without my grandparents, the house I grew up in – just as much as my own – just wouldn’t be the same.
Today I have my own home, my few remaining family traditions, and these gingersnaps, and Singapore Slings… and my grandma’s cranberry relish, which is and will always be my favorite holiday dish. Sometimes it’s the food that becomes the tradition. And sometimes, it’s the food that becomes the most meaningful thing we have to remember.
You, though… you might want to try out that ice cream idea. That’s got to be good.
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3/4 cup shortening (I’m a butter girl, myself… so in the future I might substitute.)
1 cup granulated sugar, plus more for rolling
1/4 cup molasses
Measure flour, baking soda, cinnamon, and salt into sifter and sift twice.
Cream shortening with an electric mixer until soft, adding sugar gradually. Mix until well-blended, then beat in egg and molasses.
Add dry ingredients and blend well. Chill (Not sure this is necessary, but use your own judgement… just makes the dough easier to roll).
When ready to cook, form dough into small balls by rolling them lightly one at a time between the palms of your hands. Roll in granulated sugar, coating all sides, then place 2″ apart on an un-greased cookie sheet (use parchment if you’re worried about sticking).
Bake in 350 degree oven for 12-15 minutes (10 was plenty for me). Cool (maybe even freeze) and enjoy!