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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By foodLUV12
Northern Virginia
on December 20, 2010
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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.
By aaron-m-h_13022457
Torrington, CT
on August 09, 2010
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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.
By ashleewright_12...
Vinemont, 39
on January 27, 2010
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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!
Read all 15 reviews