Gingersnaps or Molasses Cookies
Gingersnaps are always a favorite!
Gingersnaps or Molasses Cookies
Makes: 3 dozen
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Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp ground ginger
- 2 tsp baking soda
- 1 tsp cinnamon
- ½ tsp cloves
- ½ tsp salt
Wet Ingredients:
- ¾ cup butter (or Crisco – see note below)
- 1 cup brown sugar (packed – or white)
- 1 large egg
- ¼ cup molasses (dark)
Other:
- ⅓ cup white sugar (for decoration)
Instructions:
- Preheat the oven 350°.
- In a bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt.
- In another bowl, using an electric mixer, beat the butter (or Crisco) until creamy.
- Gradually beat in the sugar.
- Beat in the egg and molasses.
- Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend.
- Sift in the rest of the flour mixture and mix together until a soft dough forms.
- Pinch off small amounts of dough and roll into 1-inch diameter balls between your hands.
- Roll each ball in white sugar and place 2 inches apart on an ungreased baking sheet.
- Place in the fridge until chilled.
- Bake in preheated oven until the tops are rounded and slightly cracked, 10-12 minutes. Do not overbake.
- Cool cookies on wire rack. Store in an air-tight container.
Notes:
I was informed that if you use Crisco, the cookies will be thicker and smaller around.
If you use butter, they will spread out, crack, and be crispy on the edges and chewy in the middle.
I’ve also learned that chilling the dough will make them thicker and that room-temperature dough will flatten out more.
Make Ahead: You can easily make up the dough ahead of time and store in the fridge until time to bake. You can also freeze the baked cookies and pull out an hour or two before serving.
These are really good.