Prep 30 mins
Cook 10 mins
Not remotely like the grocery store boxed version! I made the mistake of assuming this and missed out, until now! This is my Nana's recipe. A few tips to get the best results: coarsely chop the crystallized ginger, don't cut tiny pieces. I don't know why, that just what she said to do. Also, make sure you make only 1" balls, don't make them bigger unless you give them more space to spread. Otherwise they'll overlap edges and not be perfectly round ('course they will still taste great!). Final tip - don't overcook - yank them out as soon as the 8 minutes are up. With my oven, I have to keep the cooking time to 8 minutes even though the recipe says 8-10min. You may have to play with the time, but even < minute will make a difference. If you do it right, they will harden but still have a soft center.
- 3⁄4 cup butter, softened
- 1 cup sugar
- 1⁄4 cup molasses
- 1 egg
- 2 teaspoons baking soda
- 2 cups flour
- 1⁄2 teaspoon ground cloves
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 cup crystallized ginger, chopped coarsely
- 1 cup sugar, extra, put in small bowl to roll cookie in before baking
- Preheat oven to 375 degrees.
- Combine softened butter, sugar, molasses and egg; beat well.
- Mix dry ingredients and ginger; add to batter; mix well.
- Chill batter for 1 hour.
- Form into 1" balls; roll in sugar and place on greased cookie sheet 2" apart.
- Bake for 8-10 minutes.
- Makes 36 cookies.
This recipe is divine. I followed the instructions exactly as provided (including the 8 minute baking time) and received rave reviews. My grandma's gingersnap recipe is out! I'm using Nana's from now on! Thank you for sharing.
This is the best cookie! I had no trouble following the recipe, and the cookies disappeared in no time, eaten by adults and college age crowd. Do include this with your extra special recipes----great gift for someone special for Christmas!