When was the last time you made gingersnaps? Probably last winter right? Why is that? Do you think gingersnaps a seasonal cookie? Well not for us. The kids and I can’t seem to get enough of the spicy goodness so I try and make gingersnaps about once a month or so for them to pack in their lunch bags. Sometimes I’ll even go nuts and bake a double batch so I can stick the extras in the freezer for a late night frozen snack {have you ever had frozen cookies before? So yummy!}.
Anyway, this recipe rocks. I’m not sure where I found it, but I’ve been using it for years and it IS delicious.
Ingredients
2 cups all-purpose flour
3/4 cup unsalted butter
1/4 cup molasses
2 eggs
1 cup brown sugar
2 teaspoons baking soda {15 Cool Uses for Baking Soda}
1/4 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/3 cup coarse sugar for rolling cookie dough in
Directions
Preheat oven to 350 degrees
In a large mixing bowl stir together the brown sugar, butter, molasses, and egg and set aside. In another bowl stir together the flour, baking soda, salt, cloves, cinnamon, and ginger. Slowly stir the flour mixture into the molasses mixture until totally combined. Chill cookie dough in the refrigerator for one hour.
Using a 2 tablespoon cookie scoop, scoop the dough out of the bowl and drop the dough balls on to a plate of coarse sugar. Roll cookie dough in sugar and place on a lined cookie sheet {I use a silpat} and bake at 350 degrees for 10 to 12 minutes. Cool on wire racks. Serve with a big glass of milk.
Looking for more cookie recipes? Check out Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich. The recipes are organized by texture, hence the title, but there’s also a section grouping cookies into categories like those containing whole grains, those that keep at least two weeks, ridiculously quick and easy cookies, and cookies to make with kids. Amazon currently has this book in stock and ready to ship.
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Lisa says
I like your recipes because they are simple and you know someone has tried them and they are good. But what I REALLY LOVE…is all the photos!!! I can’t stand recipe books that don’t have a photo! Come on people.
Teresa Yb. says
Too funny… I made gingersnaps this afternoon for the first time since Christmas, and I hadn’t even seen your post!
Please check your recipe- you have flour listed twice, but no sugar 🙂
Heather T. says
This is the recipe I use oh my soo good one time I made them for friends at work two women ate so many they got a bit sick but they couldn’t stop eating them.
Brenda says
While these cookies looking yummy and amazing, I wondering about your opinion about silpats. I’ve heard them mentioned so many times that I’m considering purchasing them for my mom for Christmas. However, there are some not-so-great reviews on Amazon regarding them. Are they really worth it? How long do they last? Are they easy to clean and maintain? Any advice would be most appreciated.
Thanks for your amazing blog!
Mavis says
I’ve been using silpats for years now and I love them. I own 3 and they are super easy to clean and I have never had a problem with them.
LaToya says
I was going to ask the exact same question.
And – – do you still have to spray or butter them…or is that part of what makes them good?
Mavis says
YOU don’t have a silpat? Crazy, Crazy. Silpats rule. You do not have to grease them one it. And when you are done baking and your pan has cooled down, all you do is rinse and wipe them off.
LaToya says
OK OK – I’ll get one…some…whatever, I’ll do it!
Brooke says
Hi Mavis!
I’ve been following your AMAZING blog for a couple of months now, and I’m SO impressed with how much money you save on groceries! Your garden looks incredible. 🙂
My question . . . Which stores do you pick up your reclaimed food at? Can you ask just any store, or is it a certain chain/independent store?
Thanks so much and God bless!
Mavis says
Hi Brooke, I would ask any store you shop if you can pick up their grocery scraps. The worst they can do is tell you no.
Susan says
Gingersnaps are DH favorite cookie. I need to buy some molasses- I used the last of what I mhad on a pot of baked beans.
Katie says
These look yummy! I want to make them but it lists 2 cups of flour twice. Is it 2 cups of brown sugar? Thanks!
Mavis says
1 cup of brown sugar. Sorry guys… I need to stop typing when I am tired. 😉
Katie says
Thanks!
Regan C. says
We love gingersnaps too. I found a recipe in a cooking magazine once that added chunks of crystalized ginger and a pinch of cayenne. They are awesome.
jem says
They look GREAT, my mennonite grandma always made chewy molasses cookies!
Kerry Fowler says
Are these chewy or crunchy gingersnap cookies? If they’re chewy, how would I make them crunchy?
Mavis Butterfield says
Just cook them a little longer to make them crunchy. 🙂