Soft Gingersnaps Recipe

Publisher Photo
With molasses and spices, these cookies deliver the old-fashioned flavor everyone loves. —Shawn Barto, Clermont, Florida
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min.
MAKES:66 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min.
MAKES: 66 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Soft Gingersnaps in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p144

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.

Reviews for Soft Gingersnaps

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 15, 2012

"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!"

MY REVIEW
Reviewed Dec. 11, 2011

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

MY REVIEW
Reviewed Sep. 15, 2011

"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."

MY REVIEW
Reviewed Dec. 10, 2010

"These were ok, but I would not make them again."

MY REVIEW
Reviewed Nov. 11, 2009

"My husband who only likes my chocolate chip cookies can't keep his hands of of these. A definite keeper!"

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