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–+ servings
the best gingersnap recipe

gingersnaps

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.
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Servings: 11 dozen
Course: Desserts
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Refrigerate for 1 hour or until dough is easy to handle.
  3. 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.
  4. Cool for one minute before removing to wire racks.

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