Every Christmas I look forward to making – and eating – Gingersnaps. They are my family’s favorite cookie and make great gifts! I just baked a batch this morning (I made the dough last night) and wanted to share the recipe with you!
I don’t know where the recipe came from. I think my mom found it in a magazine a long time ago. It is a very simple recipe to follow and I’m sure most of you will already have all of the ingredients. (They’re very similar to the ingredients in my Spiced Pumpkin Bread recipe)
Makes 7 dozen
2 cups sugar
1 1/2 cups softened butter (3 sticks)
1/2 cup molasses
4 1/2 cups all purpose flour
3 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon (I like to give an extra dash)
1 teaspoon cloves
1 teaspoon ginger
1/2 teaspoon nutmeg
Preheat oven to 350.
In a large bowl beat sugar, butter, molasses and eggs until light and fluffy.
Lightly spoon flour into measuring cup, level off. Stir in flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg. Mix well.
Cover with plastic wrap, refrigerate 1 hour. (The dough can be made ahead of time. Just keep refrigerated until you are ready to make the cookies)
Shape dough into 1- inch balls and roll in sugar.
Place 2 inches apart on ungreased cookie sheets.
Bake at 350 for 8-12 minutes or until set. (I baked mine for 8 min this morning and they came out perfectly) Cookies will puff up and then flatten. Cool 1 minute, remove from cookie sheets.
Are any of you doing any last minute baking? Do you have any recipes you look forward to every year? I hope you will share them with me! 🙂
Stay Curious! xo…Alane