Lara’s Tender Gingersnaps
Soft gingersnaps embody the tastes and smells of the Christmas season, but they are perfect for any fall or winter gathering. I enjoy the blend of cloves, ginger and cinnamon in this delicious cookie. —Lara Pennell, Mauldin, South Carolina
Ingredients
- 1 cup packed brown sugar
- 3/4 cup butter, melted
- 1 large egg, room temperature
- 1/4 cup molasses
- 2-1/4 cups all-purpose flour
- 1-1/2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 cup sugar
Reviews
They turned out amazing. Easy and they won't last long in my house. Thank you
"Tender Gingersnaps?" Someone doesn't know what the SNAP in Gingersnaps is supposed to mean.
Haven't tried yet but not sure about the recipe calling for melted butter rather than softened like all other gingersnaps recipes I've seen and tried. Am going with softened and keeping fingers crossed.
Oh. My. Goodness. The last batch of these is still baking in the oven, but I had to get on here and rate these wonderful cookies! Soft, chewy, and full of fabulous spicy flavor!!! I will make these again and again.
Delicious! I was out of cloves and used margarine instead of butter, but these turned out great! They didn't flatten out as much as in the picture but are a good balance of crunchy outside and soft chewy inside.
Absolutely delicious cookie
Wonderful recipe. Kathy Biehn, do you think it was you'r baking and not the recipe. Alot of amazing reviews except yours.
These are so good!! Perfect amount of spices and crisp on the outside, chewy on the inside.
These gingersnaps are exactly what I was looking for. Perfect level of spice, and wonderful, chewy consistency. I don't like a crunchy ginger cookie, and I like a mild molasses flavor. These delivered on both chewiness and flavor balance. This is my new go-to!
Made a double batch and passed them out at work, parties, and to friends. I've never had so many compliments on a baked good! Even from people who normally don't care for ginger snaps!