Gingersnaps

Total Time:
37 min
Prep:
25 min
Cook:
12 min

Yield:
approximately 3 1/2 dozen cookies
Level:
Easy

Ingredients
  • 1 stick butter
  • 1 cup light brown sugar
  • 1/4 cup molasses
  • 1 egg
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • Pinch of ground cloves
  • 1/2 cup granulated sugar
Directions

Preheat oven to 350 degrees F. and grease cookie sheets. Cream the butter with the brown sugar until light and fluffy. Add the molasses and egg and beat until smooth. Sift the flour with baking soda, ginger, cinnamon and cloves. Add the flour mixture to the butter mixture and beat until well blended. Pinch off a little of the dough and roll it into 1-inch balls (dough may be very moist, if so, dip hands in warm water before forming balls). Dip each ball into the granulated sugar and arrange sugar side up on prepared baking sheet approximately 2 inches apart. Bake for 10 to 12 minutes or until cracked on top.


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4.8 19
Perfect! As soon as we tasted how good they turned out we made 2 more batches. Super easy to make. item not reviewed by moderator and published
Easy! Great taste. Stays soft. item not reviewed by moderator and published
super easy and super delicious! item not reviewed by moderator and published
These cookies are AMAZING! I tried a couple of other recipes prior to this one (I know, what was I thinking not starting with the Food Network recipe? and this one blew them out of the water. I followed the recipe exactly, baked for about 11 minutes and they were perfect! They're soft, chewy and cake-like with exceptional flavor- not the recipe to use if you're looking for crispier cookies. I didn't have cloves on hand so left them out; I imagine they'd make the cookies a little "spicier" but they were delish without. I can't wait to make these again! item not reviewed by moderator and published
I was looking for a quick and easy gingersnap recipe, and this did not disappoint! I could throw this recipe together very quickly, and its easy to double it desired. The only difference I made was to use parchment paper instead of greasing the pan. I found this made it easier to not burn the bottom of the cookie, and it was easy to remove from the sheet. Also, I rolled the entire ball of dough in sugar, and it does not burn if you use parchment paper. Highly recommend! A holiday classic! And the flavor is so delicious! Especially with coffee. item not reviewed by moderator and published
These cookies had the perfect gingersnap taste and it is super easy. i made these for my family and they were eatin very quickly. I plan to make them again. item not reviewed by moderator and published
Very easy recipie! I followed the recipie to the tee and they turned out delicious! If you are looking to spice up your gingersnaps try melting some white chocolate or white almond bark and after the cookies have cooled completely dipping them half way into the chololate! Delicious! My family and I think it adds a little something to them we call them snow capped gingersnaps! item not reviewed by moderator and published
Great taste, Great Texture and super super easy to make! Super soft and had alot of great Ginger taste. Would recommend for anyone who wants an easy with alot of great flavour. Check out other recipes and review at www.eatnlisten.com item not reviewed by moderator and published
My daughter's friends were over for a game night and the cookies were a hit among the 7 year to 13 year old group. It's hard to get that age group to like this type of cookie. The recipe was easy and quick. item not reviewed by moderator and published
I wanted a gingersnap recipe that made soft cookies and this is it! They taste wonderful, were easy to make, and came out the perfect texture - and stayed soft - with the classic cracked top! I felt like a pro presenting these to my family and friends! item not reviewed by moderator and published
Delicious, fragrant, beautiful and oh so easy! item not reviewed by moderator and published
I enjoyed making this cookie. I used baking powder instead of baking soda (didn't have baking soda :( ), but it still turned out great! item not reviewed by moderator and published
I got many compliments on these when I made them for christmas. My only complaint is that I thought they were too soft, and should have been slightly crunchy? First time I ever made ginger snaps though. item not reviewed by moderator and published
I've never had gingersnaps this delicious. This is a great recipe. The second batch I made I even increased the amount of ginger that I used to give them a little extra bite. Love these cookies! item not reviewed by moderator and published
My husband is not exactly a gourmet cook, but even he managed to follow the directions and produced great cookies! item not reviewed by moderator and published
These cookies are to die for! They are nice and chewy and so easy to make. item not reviewed by moderator and published
I made these for a birthday present and they were fantastic. Lots of flavor and wonderful texture! item not reviewed by moderator and published
These cookies were heavenly! I made them for International Day at my school (I pretended they were German) and everyone loved them! However, I only brought half of the amount that I originally made to school... my sister and I ate the other half! Usually my ginger snaps come out crystalized, much like those lacy looking cookies. However, these were gorgeous and cracked on the top just like they're supposed to be. The best ginger snap I have EVER had! item not reviewed by moderator and published
Excellent warm...mine came out soft and chewy. item not reviewed by moderator and published

Not what you're looking for? Try:

Aquavit's Gingersnap Cookies