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Soft Gingersnaps Recipe

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With molasses and spices, these cookies deliver the old-fashioned flavor everyone loves. —Shawn Barto, Clermont, Florida

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Soft Gingersnaps Recipe

Prep: 30 min. + chilling Bake: 10 min.

Yield: 66 Servings

30 10 40

Ingredients

1-1/2 cups 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 ginger
1 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Additional sugar

Directions

In a 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. Refrigerate for 1 hour or until dough is easy to handle.
Roll into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-12 minutes or until puffy and lightly browned. Cool for 1 minute before removing to wire racks. Yield: 11 dozen.

Nutritional Facts 1 serving (2 each) equals 100 calories, 4 g fat (3 g saturated fat), 18 mg cholesterol, 120 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein.

Originally published as Soft Gingersnaps in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p144

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Soft Gingersnaps

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Reviewed on Dec. 15, 2012 by MaggieMinnich

I just made these cookies again, for my Christmas cookies. These are easy to make, bake great, and stay soft. The "gingersnap" flavor is strong and tastes so awesome with a hot cup of tea. These cookies also freeze and thaw well. In my eyes, a perfect cookie!

Reviewed on Dec. 11, 2011 by crochetforfun

My whole family loved these. Simple to make and they smell wonderful coming out of the oven. Will definitely make these again!

Reviewed on Sep. 15, 2011 by galinthewoods

These really are soft and they stay that way if you store them in a tightly sealed zipper bag. I ran out of white sugar while making these and didn't have any to roll the cookies in so I thought I would roll them in brown sugar instead and my family really liked it that way. They were great to take on a camping trip.