Total Time
42mins
Prep 30 mins
Cook 12 mins

A soft, chewy cookie that tastes great!

Ingredients Nutrition

Directions

  1. In a mixing bowl, cream butter and sugar.
  2. Add eggs, one at a time, beating well after each addition.
  3. Beat in molasses.
  4. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture.
  5. Refrigerate for 1 hour or until dough is easy to handle.
  6. Roll into 1-in. balls; roll in sugar.
  7. Place 2 inches apart on ungreased baking sheets.
  8. Bake at 350°F for 8-12 minutes or until puffy and lightly browned.
  9. Cool for 1 minute before removing to wire racks.
  10. **Cook time does not include chilling the dough for 1 hour.

Reviews

(1)
Most Helpful

These cookies were very good- but maybe a bit misnamed. I didn't realize it until I'd already started, but these are gingerBREAD cookies. Gingersnap are thinner, lighter in colour and almost airy- not fluffy and soft. These are good gingerbread cookies though. I enjoyed eating these- as I searched for a true gingersnap recipe.

GondolaQueen November 28, 2011

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