Gingersnaps

Yield: about 20 cookies

These old time gingersnaps are soft and chewy with a crispy edge. They are spiced molasses perfection. I hope you love them as much as I do. I wish I could remember where I found this recipe. I like to give credit where credit is due. I’ve baked it for ages and it resides on a scrap of paper from back in the day when I would copy things from books and magazines.

Work ahead with this dough – for hours or days. The dough needs to chill in the refrigerator before baking.

Ingredients:

  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground cloves
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted and slightly cooled
  • 1 cup sugar (plus more for rolling)
  • 1/4 cup molasses
  • 1 egg

Directions:

  1. Whisk together flour, baking soda, salt, ginger, cinnamon and cloves in a medium bowl.
  2. Combine the melted butter, 1 cup sugar and molasses in a large bowl and stir to combine. Add the egg and combine. Gradually stir in the flour mixture, mixing to form a soft dough.
  3. Cover dough with plastic wrap and set in the refrigerator to chill for at least 2 hours or overnight.
  4. Position a rack in the middle of the oven and preheat oven to 350. Line baking sheets with parchment paper.
  5. Shape the dough into walnut-size balls, roll in sugar, and arrange them about 2 inches apart on prepared sheets.
  6. Bake for 10-11 minutes or until cookies have spread, are light golden brown, and the cracks still appear moist.
  7. Cool on baking sheet for a minute before transferring to wire racks.

2 Responses to Gingersnaps

  1. Joni October 13, 2019 at 5:39 pm #

    Woke up this morning and read about these gingersnaps. Remembering I had molasses (for god knows what!) I decided to make a batch. They are very yummy…and bonus…My kitchen smells like autumn and the holidays!

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