Next up on the week of cookies is a recipe for sparkling ginger cooies I chose this recipe because you can tell it was one of the previous owner of the recipe box tried and true recipes. The card is far from clean with age and use signs all over it. This recipe is definitely an older recipe as it calls for baking the cookies in a moderate oven instead of a degree. In case you were wondering a moderate oven usually means somewhere around 350 to 375 degrees. Though gingersnaps are an old fashioned cookie, I think this particular recipe might date in the 1930s. I did find a recipe from 2002 newspaper article that had the same name and was very similar except that it left out ginger in a ginger cookie.

I grew up with gingersnaps because my mother loves them. Though they were usually the crunchy ones out of a bag you got at the grocery store. These have a slight crunch but remains rather soft in the middle. This is due to the fact that the recipe uses mostly shortening which tends to keep a cookie more tender and soft. They are called “sparkling” because they are rolled in sugar before placing the dough on the cookie sheets. Basically these cookies are delicious and work out perfectly. The only thing I changed was the spice measurements to suit my taste. I can completely understand why the previous owner looks like they made these cookies year after year.