Home » My Must Make Holiday (Or Any Day) Gingersnaps
My Must Make Holiday (Or Any Day) Gingersnaps
The Best Gingersnaps Recipe
These are my must make holiday cookies, and keep really well in a closed container for a few weeks (or so they say, I seldom have them last that long.) The dough freezes well, too, and they make great gifts or treats with coffee or tea.
Gingersnaps
1 1/2 cups unsalted butter, softened
2 cups sugar
2 eggs
1/2 cup molasses
4 1/2 cups all purpose flour
3 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Additional sugar.
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.
Roll into 1 inch balls; roll in sugar. Place 2 inches apart on ungreased baking sheets and flatten slightly with a glass. Bake at 350 degrees for 8-12 minutes or until puffy and lightly browned.
Cool for one minute before removing to wire racks.
Yield: 11 dozen