Total Time
32mins
Prep 20 mins
Cook 12 mins

My dear neighbor Winnie loves to bake us cookies. My family LOVES gingersnaps and she brought a batch over. She clipped this recipe out of a magazine many years ago. These are delicious. Nice and crispy! Now I realize there many gingersnap cookie recipes posted but this is for my safekeeping. YUM!

Ingredients Nutrition

Directions

  1. Preheat oven to 375°.
  2. Combine butter, sugar and egg; mix until creamy. Stir in molasses until well incorporated. This can all be done in a stand mixer.
  3. Combine & whisk together dry ingredients EXCEPT sugar for rolling. Mix remaining dry ingredients. Mix into molasses & butter mixture until well combined.
  4. Scoop & roll dough into balls, 3/4" to 1" thick. Depending on the size ball you roll, the baking time will vary. I use a cookie scoop, roll in the palms of my hand then roll again in sugar.
  5. Place about 2" apart on greased or parchment paper lined baking sheets.
  6. Bake 12 minutes: for a softer center & crisp edges.
  7. Bake 14-15 minutes for a crunchy & snappier cookie.
  8. I like them both ways!