Soft Gingersnaps

Do they count as gingersnaps if they are soft and chewy? Whatever you want to call them, they are addictingly delicious. I originally got the recipe from allrecipes a couple years ago. The recipe makes 5 1/2 dozen cookies. I made a batch in mid-December and by Christmas I was making another batch because we had eaten them all (we being just the two of us).  They are now a holiday staple in our house.

Soft Ginger Snaps
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  1. 1 1/2 cups butter (no substitutes), softened
  2. 2 cups sugar
  3. 2 eggs
  4. 1/2 cup molasses
  5. 4 1/2 cups all-purpose flour
  6. 3 teaspoons baking soda
  7. 2 teaspoons ground cinnamon
  8. 1 teaspoon ground ginger
  9. 1 teaspoon ground cloves
  10. 1/2 teaspoon salt
  11. 1/2 teaspoon ground nutmeg
  12. Additional sugar
  1. In a mixing 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.
  2. Roll into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 8-12 minutes or until puffy and lightly browned. Cool for 1 minute before removing to wire racks.
  1. Makes 5 1/2 dozen cookies.
Adapted from All Recipes
Adapted from All Recipes
Crafty Cori Strikes Again

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