Old-Fashioned Gingersnaps Recipe
- 1 cup butter, softened
- 1 cup sugar
- 1 Eggland's Best 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
- 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.
Reviews for Old-Fashioned Gingersnaps(6)
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Phenomenal! Easy to make, incredible taste and came out as the recipe said. Mine looked exactly like the picture! However, a 1-1/4" diameter ball is about 1-1/2 Tbs of dough (not quite) and I only got 2 dozen cookies which had to cook for 12 minutes. I left them on the pan for an additional 2 minutes. Perfect...just the right size and just the right 'chewy'. Glad I didn't read the reviews first because these are definitely a keeper. Do chill the dough for at least an hour or it will spread out too much on the pan. Do leave the 2" between because they do spread out to a thin cookie. Silicone mat (I've found) controls the spread on this type of cookie better than just an ungreased cookie sheet.
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.
Although these cookies were tasty, I agree with the viewer cookies were a little greasy.
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!
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.