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Gingersnap Cookies

Gingersnap Cookies

Let's be honest, I don't know what's better - the smell of your house while these are baking or the way they taste once they are finished!  I could literally eat an entire plate in one sitting.  The key ingredient here is Molasses which makes these chewy instead of hard.  

They are the perfect cookie for the Holiday season to take as a guest, a cookie exchange or to serve your company when they come over.



2 Cups of Flour

1 TBSP ground Ginger

2 TSP Baking Soda

1 TSP Cinnamon

1/4 TSP Salt

3/4 cup Butter

1 Cup Light Brown Sugar

1 Egg

1/2 Cup Molasses


Mix together Butter, Egg and Molasses with electric mixer 

Add the rest of the ingredients and mix until creamy

Refrigerate dough for 2 hours

Let dough stand at room temperature for 10 - 15 minutes (to soften)

Take a spoonful of dough and roll into a small ball

Roll ball in a bowl of white sugar

Place on greased Baking sheet and press gently with the base of a fork (you want to just press enough so you see the 3 fork lines in the dough)

Bake at 350 degrees for 8 min 



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1 comment

  • I will try this recipe but just wondering is it possible to use the darker brown sugar or will they not turn out the same

    Anne McMillan on

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