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Soft Gingersnaps

 Soft Gingersnaps
With molasses and spices, these cookies deliver the old-fashioned flavor everyone loves. —Shawn Barto, Clermont, Florida
66 ServingsPrep: 30 min. + chilling Bake: 10 min.

Ingredients

  • 1-1/2 cups butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1/2 cup molasses
  • 4-1/2 cups King Arthur Unbleached 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.

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Soft Gingersnaps (continued)

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.