Foods | Cooking
Hints & Tips
These are the best Gingersnaps Cookies ever!
Gingersnaps cookies have been popular with children for generations, and today's children have seldom tasted true gingersnap cookies. This excellent
melt-in-your mouth gingersnap cookie recipe makes cookies that really snap!
Also check out Peggy Weaver's
Gingerbread Cookies and how to make your own
Cookie Recipes and
Secrets To Making Perfect Cookies. Also learn
How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
Gingersnap Cookies Recipe:
Yields: 3 dozen cookies
Prep time: 20 min
Cook time: 12 min
3/4 cup unsalted butter or vegetable shortening, room temperature
1 cup firmly-packed brown sugar
1/4 cup molasses (regular or un-sulphured)*
2 1/4 cups all-purpose
2 teaspoons baking soda
1 teaspoon ground cinnamon**
1 teaspoon ground ginger**
1/2 teaspoon ground cloves**
1/4 teaspoon salt
sugar (for rolling cookies in)
grease or spray (non-stick cooking spray) your measuring cup before adding the
molasses. This prevents the molasses from sticking to the cup.
** Check your ground spices (cinnamon, ginger, and cloves) to determine if they are still
fresh, as stale spices will make your gingersnaps flat tasting.
In a large bowl, cream butter, brown sugar, egg,
and molasses until light and fluffy. Add flour, baking soda, cinnamon, ginger,
cloves, and salt; stir or beat until well blended. Cover the dough and
refrigerate at least 1 hour or overnight.
Preheat oven to 375 degrees F.
Note: Make sure your oven is fully heated before baking the
cookies. They need to get hit with the full force of the heat to
start the cookies baking on the outside. As the inside cooks and
rises it should force the cracks in the cookie as they expand.
If your oven is not getting hot enough, you may need to increase
the temperature by 5 to 10 degrees for the next batch.
or spray with non-stick cooking spray your cookie sheets.
Place some granulated sugar in a bowl large enough to roll the cookie dough balls.
Using your hands, shape dough into 1-inch balls. Then roll
the balls of dough into the granulated sugar, coating them thoroughly.
Place balls, 3 inches apart, onto prepared cookie sheets.
Bake 10 to 12 minutes or until light brown (cookies will puff slightly and then collapse slightly, and tops will be covered with little
cracks). Remove from oven and cool on wire racks.
Yields 3 dozen cookies.
More Delicious Ginger Cookies:
How about making these traditional Christmas gingerbread cookies?
Chewy Ginger Cookies
Ginger cookies have been popular with children for generations. Add these chewy ginger cookies to your holiday cookie plate.
This recipe originally came from an older 1950s Betty Crocker Cookbook that I received for a wedding gift.
Moravian Ginger Cookies
This paper-thin ginger cookies are absolutely fantastic! Moravian ginger
cookies are cut into shapes and baked. These cookies are considered a signature cookie of the town of Winston-Salem, NC.