Good Old Gingersnaps

Submitted by Zuleika L.

"I've been baking since I was a teenager and these were the first cookies I ever made. Favorites to this day! Just so you know; it's better to add the ginger to taste. I like to add extra myself."

 

• Ready In: 20mins
• Ingredients: 11
• Yields: 4 dozen

ingredients

• 2 cups flour
• 1⁄4 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon clove
• 1 teaspoon ginger (more if desired)
• 1 cup sugar
• 3⁄4 cup butter or 3/4 cup margarine
• 1 egg
• 1⁄4 cup molasses
• extra sugar, for rolling

directions

1. Sift first six ingredients together.
2. Cream sugar and shortening; add egg and molasses.
3. Add dry ingredients and mix well.
4. Form walnut-sized balls and roll in a little sugar.
5. (can refrigerate if a little sticky, or use a bit of flour).
6. Place on greased cookie sheet.
7. Bake at 350 degrees for about 15 minutes.

Reviews

[veggirl]

I followed the recipe (using margarine) but I put all the batter into an 8x8 pan and baked it for about 27 minutes. They turned out great. The recipe is sweet and moist with just the right amount of spice.

 

[Donnalou86]

These worked out fanastically! Much much better than store bought ginger snaps. The recipe makes loads of them! But didn't stop them dissapearing quickly! I used black treacle instead of mollases as I couldn't get any

 

[najwa]

Fantastic recipe! I made a few changes to suit our tastes: I pressed them with a cup to get thinner crisper cookies, and baked for 10 mins. I omitted the cloves and doubled the ginger. YUM! This is a keeper!

 

[NurseJaney]

This was FIRST attempt to find GOOD Old Fashion ginger snaps, in order to make gingersnap gravy for my sauerbraten! DH was at the grocery when it opened to purchase dark molasses. He got a total of 36 cookies, because the first batch was larger, then downsized each baking batch. They ARE delicious, the only change was to add 1/2 tsp ground ginger. The last 5, he flattened with a glass, and they did not have the "cracked" top, and were thinner, baking to a harder finish. At the moment (within the hour) they are slightly soft, so may harden as they cool. Some will go into tonight's left over beef, and we'll freeze the rest in small packages, for future snacking --or making gravy. Thanks so much for your help, Zusie-Q, I am back in my comfort zone of an old recipe. Janey

 

[snowangel]

I also have been making this exact recipe since I was a teen. They are wonderful and soft.We receive recipe requests all the time. I bake mine for about 10 mins. Thanks for posting a family favourite Zusie-Q :)