| Level: | Easy |
| Yield: | 3 dozen |
Ingredients
- 3/4 cup butter, unsalted and softened
- 1 cup light brown sugar
- 1/4 cup molasses
- 1 egg
- 2 1/4 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon ground cloves
Instructions
- Cream together the butter and sugar. Stir in molasses and egg. Add 1 cup of flour, baking soda, salt, cinnamon, ginger and ground cloves and stir to combine. Add remaining flour 1 cup at a time. Chill dough in freezer for 15 minutes. Shape dough into 1-inch balls and roll in sugar. Bake on greased cookie sheet at 375 degrees for 10 minutes.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 86 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 0 g |
| Sugar | 6 g |
| Protein | 1 g |
| Cholesterol | 15 mg |
| Sodium | 74 mg |
Reviews
Very good cookie recipe and fun for the 2 1/2 year old twins to help. Rolling the dough and rolling in sugar was fun.
I have used this recipe for years. Delicious, but double the number of cracks of pepper and add more ginger preserves. These are hard to find in my area of the country so I order from a monastery in Kentucky.
I read up on the reviews and saw a lot of people tweaking the recipe. I added 3 tsp of ginger and I also used crystallized ginger (chopped in the food processor). I added an extra 1/4 cup white sugar. I wasn’t paying attention when I put them in the oven so i over baked a little, but I was using two cookie trays so the top tray was nice and crispy and the bottom tray tray was chewy and I thought that was a great split!! The cookies were a hit, and that was 2 weeks ago and I am making another batch today!
Fantastic recipe
Just loved this recipe ! Easy to make! Making them for a cookie swap at work!
A bit bland – I added some more ginger (an additional tsp) and 4 oz of chopped crystalized ginger chopped to give it an additional bite. I also added some nutmeg and 1/4 tsp of ground cloves for depth.
Fabulous! Easy to make and I always get rave reviews! My husband never liked ginger snaps until he tried this recipe. Highly recommend!
If you’re looking for a chewy gingersnap, these are your cookie. I threw in a little bit of minced candied ginger to add a little flavor, and they come out beautifully. I would absolutely make these again.
The name “ginger snap” suggests that the cookie should taste like ginger and be thin and crisp. These are bland, thick and soft in the middle. The texture reminds me of sand.
Just made these for the first time. If you follow the recipe exactly, they are PERFECT. We love them, and will be making them again and again and again….