The Best Gingersnaps Recipe
These are my must make holiday cookies, and keep really well in a closed container for a few weeks (or so they say, I seldom have them last that long.) The dough freezes well, too, and they make great gifts or treats with coffee or tea.
Gingersnaps
1 1/2 cups unsalted butter, softened
2 cups sugar
2 eggs
1/2 cup molasses
4 1/2 cups all purpose flour
3 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Additional sugar.
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, cinnamon, ginger, cloves, salt, and nutmeg. Gradually add to creamed mixture.
Refrigerate for 1 hour or until dough is easy to handle.
Roll into 1 inch balls; roll in sugar. Place 2 inches apart on ungreased baking sheets and flatten slightly with a glass. Bake at 350 degrees for 8-12 minutes or until puffy and lightly browned.
Cool for one minute before removing to wire racks.
Yield: 11 dozen
