Gingersnaps are one of my favorite cookie recipes.Â They keep well and have a distinct molasses and ginger taste, perfect for the Holiday season. This recipe is a family recipe that was handed down from my Great Aunt Tina. I donâ€™t remember ever meeting my Great Aunt Tina, but that doesnâ€™t mean I donâ€™t enjoy her cookie recipe!
I like my gingersnaps to be a little chewy, so I only cook these for about 8 minutes.Â But if you prefer crispy gingersnaps you could increase the cooking time by 5 minutes and have crispy ones. The only change I made to my Great Auntâ€™s recipe is that I use butter instead of shortening, because I just don’t like to cook with shortening.Â I love all the subtle spice flavors in these cookies, which include cloves and cinnamon along with the ginger.
My kidsâ€™ favorite part of this recipe is rolling the little balls of cookie dough in sugar.Â They arenâ€™t big fans of the cookies themselves, because of the strong molasses taste. They prefer cookies which have lots of chocolate, not lots of spices!Â This year I used Black Strap Molasses for an even more robust taste. If you like molasses you will love these traditional Christmas cookies!
- ¾ c. butter
- 1 c. sugar
- 1 egg
- ½ c. molasses
- 2 c. flour
- 2 t. baking soda
- 1 t. cinnamon
- ½ t. ground cloves
- ½ t. ginger
- ½ t. salt
- Preheat oven to 375.
- Cream the butter and sugar together until light and fluffy.
- Add egg and molasses and mix well.
- Add flour, baking soda, cinnamon, cloves, ginger and salt, and mix the dry ingredients into the batter.
- Form the batter into 1 inch balls and roll in sugar.
- Bake for 8-10 minutes.