Prep 0 mins
Cook 15 mins
From Martha Stewart's Everyday Food as found online.
- 2 cups unbleached flour
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground fresh nutmeg
- 1⁄4 teaspoon ground cloves (my addition)
- 1⁄2 teaspoon salt
- 1 1⁄2 cups sugar
- 3⁄4 cup unsalted butter, softened
- 1 large egg
- 1⁄4 cup unsulphured molasses
- Preheat oven to 350°.
- In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg, ground cloves, and salt.
- In a shallow bowl, place 1/2 cup sugar; set aside.
- With an electric mixer, beat butter and remaining 1 cup of sugar until combined. Beat in egg and then molasses until incorporated.
- Reduce speed to low; gradually mix in dry ingredients, *just* until a dough forms.
- Pinch off and roll dough into 1" balls. Roll balls in the reserved sugar to coat.
- Arrange balls on parchment lined baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges are just firm and top of cookies have a "crackle" effect, 10 to 15 minutes.
- Cool cookies 1 minute on baking sheets; transfer to racks to cool completely.
These are great! They are chewy if you eat them right the away while still warm. When they cool down they become crispy. I used to make these a lot and serve them with coffee to my guests. I kept dough in refrigerator and baked only what I need it. They have wonderful flavor and aroma.
This is actually a recipe that my grandma handed down from my great grandma, so it dates to the early 1900's and probably before. They are a holiday tradition that I love and always make for this season. I have to make them in double batches as my husband devours them almost as quickly as I make them.
For me, 11 mins cooks them perfectly every time, and just a minute on the sheet before placing on a cooling rack. 5 mins on the cooling rack and then straight in to an air tight container, this is key for keeping them soft and chewy.
These cookies have a delicious flavor (LOVE that fresh nutmeg, and the cloves are nice, too), but I'm rating low because they are so NOT chewy--baked 3 batchs different amts of time but all came out hard and crunchy. Since I really needed chewy in this case, I ended up having to look for a different recipe and make a whole 2nd batch late at night (needed them for the next day) Call them ginger snaps without ginger and I'll give the recipe 5 stars!