Gingersnaps: topped with the marshmallow you just made.


When creaming butter and sugar you must blend the butter and sugar until no granules of sugar are left.

Per heat the oven to 325 degrees

What you will need;

¼ cup white sugar

2 cups of regular butter (creamed together.)

Stir in 2 well beaten eggs

½ cup molasses

2 teaspoons white vinegar

3 ¾ cups of all purpose flour

1 ½ teaspoons of baking powder

3 teaspoons of ground ginger

½ teaspoon cinnamon

¼ teaspoon of cloves


Mix all ingredients until blended. Form dough into ¾ inch balls. Roll each ball in granulated sugar. Bake on a greased cookie sheet for 12 minutes in the middle of the oven.  When cooking they will take on a crinkled look on top. When cool ice to taste. A topping most favoured is half a marshmallow placed cut side down on an almost baked cookie.  Return to the oven for an additional 3 to 4 minutes for this to work.  You can dip each one of these in melted chocolate placing eeach on a wire rack to set. 


About teachkitchenskills

A chef and butcher with some 40 years of experience in both fields
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