Ginger Snap Cookies

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3/4 cup butter

1 cup sugar (plus 1/4 cup for rolling the balls of dough)

1 egg

1/2 cup molasses

1/2 ts vanilla

2 1/2 - 3 cups flour

2 ts baking soda

1 ts baking powder

1/2 ts salt

1 ts cinnamon

1/2 ts cloves (ground)

1/2 ts ginger (ground)


Preheat oven to 325. (My oven runs hot, so you may need to adjust the temp to 350)

In a large bowl, cream the butter and sugar together with an electric mixer. Then mix in the egg, molasses, and vanilla. Mix in 2 1/2 cups of the flour and add the soda, powder, salt, and spices. The dough should be easy to handle, not sticky. If needed, add a little more flour at a time. Be careful not to make the dough too dry. Form the dough into 1 1/2 inch balls (a little smaller than a golf ball in size) and roll in white sugar. Place on an ungreased (or parchment lined) cookie sheet and press about half way down with a fork. Bake for 8-10 minutes. Immediately remove the cookies to a cooling rack once baked.

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