by One of my all-time favorite cookies are Gingersnaps. While store bought ones are good also, there is nothing like homemade Gingersnaps! Yum! 🙂
With the holidays just around the corner, I thought it was a great time to post my Gingersnap recipe. Plus Kayla just asked me last week for a ginger cookie recipe, so I thought it was a good time to get this posted for her.
Kayla and I always made these cookies for our annual cookie tins or cookie boxes, along with Speckulatus sugar cookies, and Pumpkin Chocolate Chip cookies.
Gingersnaps
Ingredients
- 2¼ Cups All-Purpose Flour
- 1 Cup Brown Sugar (packed)
- ¾ Cup Butter Substitute, Butter, Shortening or Cooking Oil
- ¼ Cup Molasses
- 1 Egg (or Flax Egg)
- 1 Teaspoon Baking Soda
- 1 Teaspoon Ginger
- 1 Teaspoon Cinnamon
- ½ Teaspoon Ground Cloves
- ¼ Teaspoon Salt
- ¼ Cup Granulated Sugar
Instructions
- In a mixing bowl, combine half of the four, the brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, cloves, and salt.
- Beat with an electric mixer on medium to high speed until thoroughly combined.
- Beat in remaining flour.
- Shape dough into 1-inch balls, and roll balls in sugar.
- Place 2 inches apart on an ungreased cookie sheet.
- Bake in a 375° F ( °C) oven for 8-10 minutes or until set and tops are crackled.
- Cool cookies on a wire rack.
- Makes about 48 cookies
