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Old-Fashioned Gingersnaps Recipe

Old-Fashioned Gingersnaps Recipe photo by Taste of Home

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I discovered this recipe many years ago, and it's been a favorite among our family and friends since. Who doesn't like cookies during the holidays?

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Old-Fashioned Gingersnaps Recipe

Prep: 15 min. + chilling Bake: 10 min./batch + cooling

Yield: 24 Servings

15 10 25

Ingredients

1 cup butter, softened
1 cup sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1/4 teaspoon salt
Additional sugar

Directions

In a bowl, cream butter and sugar. Beat in egg and molasses. Combine the flour, baking soda, cinnamon, cloves, ginger and salt; gradually add to creamed mixture. Chill.
Roll into 1-1/4-in. balls and dip into sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for about 10 minutes or until set and surface cracks. Cool on wire racks. Yield: about 4 dozen.

Nutritional Facts 1 serving (2 each) equals 150 calories, 8 g fat (5 g saturated fat), 29 mg cholesterol, 211 mg sodium, 19 g carbohydrate, trace fiber, 1 g protein.

Originally published as Old-Fashioned Gingersnaps in Country December/January 1992, p49

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Reviews for Old-Fashioned Gingersnaps

Old-Fashioned Gingersnaps

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Reviewed on Feb. 06, 2013 by JESUSINTHEKITCHEN

DO NOT MAKE THESE. This is the worst recipe ever. It simply didn't work. Some one else commented on this and I should have read reviews first but I am just trying to save someone else from throwing money away and making a mess.

Reviewed on Dec. 28, 2010 by pamdevone

Although these cookies were tasty, I agree with the viewer cookies were a little greasy.

Reviewed on Dec. 14, 2010 by mistygirl2

This recipe is terrible! I don't know who gave it 4 and a half stars but I would not make it again. All I got was a melted, greasy sheet of I don't know what! Something is wrong with this recipe...not enough flour or too much butter. What a waste of food!

Reviewed on Oct. 09, 2010 by thecharredchef

I had to do a slight variation on this as I'm allergic to dairy, but even with a vegan butter substitute, it was delicious! First time I've ever made gingersnaps, and I'll gladly make them again. One thing to note, it says to chill, and it does need to be chilled. At room temperature it is very sticky and almost impossible to roll. That said, it has earned the 5 stars I gave it for simplicity, flavor, texture and aesthetics.

Reviewed on Nov. 14, 2008 by judithbalistreri

This cookie tastes incredible! Although mine look nothing like the picture, I will try this recipe again and again until they do. They are very aromatic as well. My house smells wonderful!