Publisher Photo
Publisher Photo
Gingersnaps embody the tastes and smells of the season. Enjoy cloves, cinnamon and ginger blended into one delicious cookie. —Pam Bodley, Stevensville, Michigan
MAKES:
72 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch
MAKES:
72 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch

Ingredients

  • 1-1/2 cups butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 1/2 cup molasses
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 package (10 ounces) cinnamon baking chips

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. In another bowl, whisk flour, baking powder, cinnamon, baking soda, ginger, cloves and salt; gradually beat into creamed mixture. Stir in chips. Refrigerate 1 hour or until firm.
Preheat oven to 375°. Shape dough into 1-1/4-in. balls; place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges begin to brown. Cool on pans 2 minutes. Remove to wire racks to cool. Yield: about 6 dozen.
Freeze option: Freeze cookies in freezer containers. To use, thaw in covered containers.
Originally published as Cinnamon Gingersnaps in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p43

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  • 1-1/2 cups butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 1/2 cup molasses
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 package (10 ounces) cinnamon baking chips
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. In another bowl, whisk flour, baking powder, cinnamon, baking soda, ginger, cloves and salt; gradually beat into creamed mixture. Stir in chips. Refrigerate 1 hour or until firm.
  2. Preheat oven to 375°. Shape dough into 1-1/4-in. balls; place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges begin to brown. Cool on pans 2 minutes. Remove to wire racks to cool. Yield: about 6 dozen.
Freeze option: Freeze cookies in freezer containers. To use, thaw in covered containers.
Originally published as Cinnamon Gingersnaps in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p43

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