I am in the middle of baking Barb’s Spicy Ginger Mounds and I am utterly dissatisfied. I thought by removing the baking powder I would have her cookies. That is not the case. She definitely gave me a tampered with recipe and the true recipe is what I had posted back in October. It is strange how just a slight change in amount can so thoroughly change a cookie.
So in case anyone is keeping track, this is the perfect Gingersnap, aka Spicy Ginger Mound recipe:
Spicy Ginger Mounds
Sift together in one bowl:
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1 tsp cloves
1 tsp ginger
1/4 tsp salt
Cream together in separate bowl:
3/4 cup shortening OR margarine OR butter
1 cup sugar
Beat into creamed mixture:
1 egg
1/4 cup molasses
Beat until light and fluffy. Stir in dry ingredients. Shape into small balls, roll in sugar. Place on ungreased baking sheet about 2 inches apart. Bake at 325 for 12-15 minutes or until golden brown.