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.
- 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
- Whisk together flour, baking soda, salt, ginger, cinnamon and cloves in a medium bowl.
- 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.
- Cover dough with plastic wrap and set in the refrigerator to chill for at least 2 hours or overnight.
- Position a rack in the middle of the oven and preheat oven to 350. Line baking sheets with parchment paper.
- Shape the dough into walnut-size balls, roll in sugar, and arrange them about 2 inches apart on prepared sheets.
- Bake for 10-11 minutes or until cookies have spread, are light golden brown, and the cracks still appear moist.
- Cool on baking sheet for a minute before transferring to wire racks.