Look at that gorgeous cookie! And if you were in my house right now you’d smell all the smells of the Christmas kitchen.
It is no wonder my husband gets nostalgic for his Grandma Jean’s gingersnaps every year at Christmas time, so of course I did him the honor of baking up a batch this year, and they are unbelievable! Soft, chewy, and with a nice rounded flavor–not too strong, which my kids like.
I don’t like crunchy gingersnaps, so these make a great cake-like cookie for those who want the gingersnap experience without the dreaded “dry-cookie” mouth. Nothing against people who like the crunchy ones, but for those of you who do, I recommend NOT making these or it will ruin you for good.
And they are soo easy to make, which is my middle name (if you didn’t know).
Just cream the sugar and butter, mix in the egg and molasses, then the dry ingredients, and you’ve got your dough!
Form the dough into little balls, roll in sugar, and cook at 350 degrees for 12 to 14 minutes on a greased cookie sheet (or on seasoned stoneware, which is what I like to do).
They turn out so golden and soft, you’ll have a tough time having just one. This recipe makes enough to fill my giant cookie jar and then some to give away. So be prepared to share!
- 2 cups all purpose flour
- ¼ tsp salt
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground ginger
- 1 cup sugar
- ¾ cup margarine or butter
- 1 egg
- ¼ cup molasses
- Preheat oven to 350 F degrees.
- Whisk first six ingredients together.
- In a separate bowl, cream sugar and butter.
- Add egg, molasses and dry ingredients; mix well.
- Form balls and coat with sugar. Place on greased cookie sheet and bake for about 12 to 14 minutes.