Gingersnaps are one of my favorite cookie recipes. 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 don’t remember ever meeting my Great Aunt Tina, but that doesn’t mean I don’t enjoy her cookie recipe!
I like my gingersnaps to be a little chewy, so I only cook these for about 8 minutes. 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 Aunt’s recipe is that I use butter instead of shortening, because I just don’t like to cook with shortening. I love all the subtle spice flavors in these cookies, which include cloves and cinnamon along with the ginger.
My kids’ favorite part of this recipe is rolling the little balls of cookie dough in sugar. They aren’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! This year I used Black Strap Molasses for an even more robust taste. If you like molasses you will love these traditional Christmas cookies!
- 3/4 cup butter
- 1 cup sugar
- 1 egg
- 1/2 cup molasses
- 2 cup flour
- 2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ginger
- 1/2 teaspoon 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.
Nutrition facts are estimates.