Prep 10 mins
Cook 10 mins
These cookies are chewy, delicious and easy to make. They stay fresh for quite a long time and also aren't too sweet. This recipe does not double well.
- 1 1⁄2 cups butter
- 2 cups sugar
- 2 eggs
- 1 cup molasses
- 1 teaspoon vanilla
- 4 1⁄2 cups flour
- 4 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- In a large bowl, cream butter and sugar together using a hand mixer. Add other wet ingredients and mix.
- Add dry ingredients and mix. Dough should be easy to handle and not sticky. Add a little more flour if necessary. The dough should NOT be dry.
- Shape dough into one inch balls and roll in white sugar.
- Bake on an ungreased cookie sheet at 350 degrees for about 10 minutes. Remove immediately from cookie sheet onto cooling rack. Enjoy!
I can't even begin to say what a PERFECT Gingersnap recipe this is!! I made them light on the molasses and slightly heavier on the spices and I have never tasted a better Gingersnap! These are so good I have to say they have beat out the most perfect Chocolate Chip Cookie recipe I use and are now my #1 cookie recipe! One of the many sweets I made for Christmas I had to force myself to leave these so we could finish the other sweets that I knew wouldn't stay good as long. A week later and these cookies were just as good as the day I made them! Thank you so much and my husband is ever so grateful that I found a good Gingersnap recipe since only one grocery store that we've found makes decent ones and they are expensive there.
I've made these cookies for several years now and they are wonderful. I agree with some of the other commenters that they really shouldn't be called 'gingersnaps' as they do not snap, but they certainly are delicious. I've found that the recipe as written DEFINITELY needs a bit more flour if you want the cookies to be chewy. I also like to add a tablespoon or two of grated fresh ginger. This adds a bit more moisture so again a little more flour keeps them chewy. Not only are they a lovely, pretty seasonal cookie, I've had several pregnant friends swear by them to prevent morning sickness as well! They do have a pretty heavy molasses flavor, so if you aren't a fan, using a bit less can't hurt. I've found baking them for a shorter time and letting them cool a bit on the cookie sheet helps with getting them off the sheet in one piece, while letting them stay chewy.
The cookies were pretty to look at but I found that the cookies left a bitter taste of molasses in my mouth for quite a while. I won't be making these again.