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Soft Gingersnaps

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
    11 dozen

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

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.
Nutrition Facts
2 each: 100 calories, 4g fat (3g saturated fat), 18mg cholesterol, 120mg sodium, 14g carbohydrate (8g sugars, 0 fiber), 1g protein.
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