I have to admit that I have already made 3 batches of these this month! Every time we have needed a treat to bring somewhere I have opted for these gingersnaps and they are always a big hit! This is the BEST recipe in my opinion! Gingersnaps remind me of my Grandma who I love and they are also my husband’s favorite cookie–so I guess that explains their popularity with me:) Also, baking these cookies makes your house smell divine! This recipe is all butter (no shortening–I do my best to avoid that stuff) and just the right amount of spices. They have a crispy exterior but a chewy flavorful inside. Perfection, I tell you!
I made these cookies as a treat to enjoy after I took my boys to the Nutcracker:) Can you believe I got all my sports loving boys to dress up and go the ballet with me?! Let me tell you I was pretty proud of myself! We have fun!
So tell me, what is your go to favorite holiday treat?
FYI–some people have been confused with our new design–but the comment button is up there at the top of the posts now:)
- •1½ cups butter, softened
- •2 cups sugar
- •1/2 cup molasses
- •2 eggs
- •4 cups all-purpose flour
- •4 tsp. baking soda
- •2 tsp. cinnamon
- •1 tsp. ginger
- •1 tsp. salt
- Preheat oven to 375 degrees.
- In a separate bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt and set aside.
- In the bowl of an electric stand mixer, beat together butter and sugar on medium speed for 1 minute until light and fluffy. Add in the eggs and molasses, and beat on medium-low speed until combined. Gradually add in the dry ingredient mixture and beat until combined.
- Roll the dough into small balls, about 1-inch in diameter. Fill a small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place on cookie sheet at least 1 inch apart, and bake for about 8-10 minutes, until the cookies begin to slightly crack on top. (They may crack more while cooling.) Remove from the oven and let cool for a minute or two. Then transfer to wire racks to cool completely.
- Serve immediately or store in a sealed container for up to 1 week.