These gingersnaps come to me from my dear friend Missy’s mom Merriann. Merriann was just telling me that her mother Marie, used to makes these when she was a kid- so this is a tried and true recipe, dating back several generations.
Once you make them, it will be easy to see why they have been around for so long and continue to make an appearance every year at Christmas- they are absolutely fool proof and totally delicious!
Full of cinnamon, ginger and cloves, they have a deep spiciness that is totally irresistible and incredibly festive.
I like them soft and chewy, my husband like them nice and crispy, so I bake each dozen for a different amount of time- but either way these are amazing. I bet you, if you make these, they will happily become part of your yearly Christmas Cookie roster!
Gingersnaps, makes 2 dozen cookies
-¾ cup butter
-1 cup sugar
-¼ cup molasses
-2 cups flour
-1 ½ tsp baking soda
-1 tsp cinnamon
-1 tsp ginger
-1 tsp cloves
-½-3/4 cup sugar for rolling
1) Preheat the oven to 350 degrees, and prepare two sheet pans with silpats or parchment.
2) In the bowl of a mixer, cream together the butter and sugar until light and fluffy.
3) Add the egg and the molasses and beat until fluffy.
4) In a separate bowl, mix together the flour, baking soda, cinnamon, ginger and cloves.
5) Add the dry ingredients to the mixing bowl and mix until you have formed a soft and sticky dough.
6) Scoop rounded tablespoons of cookie dough into a small bowl with the sugar in it. Roll the cookies in the sugar until they are coated on all sides.
7) Place the cookies on the prepared pans, leaving a few inches in between cookies, (they will spread a lot.)
8) Bake the cookies at 350 degrees for 8-10 minutes. (8 minutes will create a very soft and chewy cookie, and 10 minutes will yield a much crisper cookie.)
9) Let the cookies cool on a rack for a few minutes before eating!Print Recipe
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I have been looking for the perfect ginger cookie to bake for Christmas and I think I found it. Thank you!!
These are lovely!
Your house must have smelled divine!
I’m baking cookies today…if I have everything, I’m going to add these to my list!!
Yummy! I love gingersnaps! Going to bake some today and share with my neighbors as my christmas ‘gift’.
I have always loved a good gingersnap. Looking forward to trying these out!
I’m with ya…I like my gingersnaps soft + chewy also. I also like to dunk them in cold milk. Yum.
Foolproof & totally delicious gingersnap cookies? Sign me up!
I can see why these cookies have endured for generations. They are perfect the holidays (okay, or for anytime of the year).
I love ginger cookies – if you dip them in water before rolling them in the sugar it creates a wonderful crackle crust.
Never knew that! Thanks Lucy!
i like it
Your pictures are so good I just want to gobble those cookies up! Great job!
YAY!! i’ve been WAITING for a gingersnap cookie!!!
i’ll have to try it with lucy’s recommendation! 🙂
I baked these this week-end and they are delicious! And the recipe was so easy. The size I made turned out 34 cookies. Yum!
I am not sure whats better than a perfect gingersnap! Delicious recipe!
I can tell by looking at them just how chewy and marvelous they are!
These look so perfect and very addictive! A lovely festive treat 🙂
These cookies were amazing! Thank you so much for this recipe! I put too many on the cookie sheet and they stuck together but they were sooo good. I don’t have any left b/c everyone kept stealing them!
Cookies are wonderful! I recommend putting the batter in the frig for 15 min. or so to firm up a little. Not so sticky then.
Okay, I have tried many a gingerbread snap recipe and this one is hands down the very best and the only gingers nap recipe I will ever use! The only change I made was to decrease the amount of cloves to 1/2 a teaspoon. I baked them for 10 minutes and they were crunchy around the edges and a little soft in the center.
Thank you so much for sharing your recipe! I’m a big believer in sharing great recipes with the world…it just spread more happiness around the globe!
Sorry, there were lots of grammatical errors in my last comment. I’ve been baking all day and very tired.
Lisa- that is the very best part! I love to “share the love”! Merry Christmas!!
What type flour do you use here? I’m somewhat new at GF baking, and love coconut flour. There’s a need for more eggs, so I’m not sure if that would be successful?
Hi Momma J- this recipe is from the archives- so it was not developed with GF flour in mind. If you want to try- I would use an all purpose GF flour WITH anthem gum like Namaste.