I love these homemade Gingersnaps. I like them soft on the inside and crispy around the edges. I like them with a cup of tea, I love them with a glass of milk, I especially like them in a snowstorm. The last time I made them, I was testing recipes with a dear friend. She braved the elements and I had hot tea and fresh gingersnaps waiting for her when she arrived. This recipe is passed down from my Great Grandmother, my Grandmother, my Mother and my sister, who made a handwritten recipe book for me with all of the family favorites, this is one of them.
Makes: about 3 ½ dozen (depending on the size of the cookie)
Prep Time: 15 minutes
Bake Time: 10-12 minutes
¾ cup butter or shortening (I used butter)
1 cup of granulated sugar
1 egg, lightly beaten
¼ cup molasses
2 cups flour
¼ teaspoon salt
2 teaspoons baking soda
1 teaspoon allspice
½ teaspoon ground cloves
½ teaspoon ground ginger
Preheat oven to 375° F.
- In a large bowl, sift together the dry ingredients. The flour, salt, baking soda, cinnamon, cloves and ginger. Set aside.
- In a stand-up mixer with paddle attachment. Mix the butter and sugar until are it is light and fluffy, about 3 minutes.
- Add the egg and the molasses. Beat well.
- Add the dry ingredients and mix well.
- Cover and chill the dough in the refrigerator for at least 1 hour, if possible.
- Roll the dough into inch balls (I use a scoop, so they are the same size, roll the balls in sugar, place on a cookie sheet and flatten with a glass).
- Bake at 375° F. for 10-12 minutes.
- Remove from oven, let cool on cookie sheet for 3 to 5 minutes, then move cookies to cooling rack to cool completely.