Life at Cloverhill

Recipe

Gingersnaps

These cookies are a well-loved recipe in my family that is adapted from an old cookbook. Something about this recipe just makes me think of how many generations have been making these cookies. The spices in these make the kitchen smell unbelievably good. No one can resist sticking their head in to see whats cooking.

Gingersnaps
 
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Author:
Recipe type: Cookies
Serves: 6 dozen
Ingredients
  • ¾ cup butter or shortening
  • 1 cup brown sugar, packed
  • ¼ cup molasses
  • 1 egg
  • 2¼ cups all-purpose flour
  • 2 tsp soda
  • ½ tsp salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ cup granulated sugar (for coating)
Instructions
  1. Preheat the oven to 375 °F.
  2. In a large mixing bowl, cream together butter, brown sugar, molasses and egg, until fluffy.
  3. In a separate bowl, sift together flour, soda, salt, ginger, cinnamon and cloves.
  4. Add the dry ingredients to the molasses mixture, and mixed until well combined.
  5. Line a large cookie sheet with parchment paper.
  6. Using a teaspoon, get a piece of dough and form it into a 1” ball. Put some granulated sugar on a small plate and roll the dough ball around until it is coated.
  7. Place the dough 2 inches apart on the prepared cookie sheet. Continue with the rest of the dough.
  8. Bake for 9-11 minutes.

 

Preheat the oven to 375 degrees F. In a large mixing bowl, add the shortening, brown sugar, molasses and egg.

Cream together until it gets fluffy.

In a separate bowl, you’ll need to sift the dry ingredients. Because I don’t have a proper flour sifter, I like to use a sieve over a bowl.

Sift the flour, soda, salt, ginger, cinnamon and cloves.

If using the sieve-over-a-bowl method, use a spoon to gently stir the dry ingredients until they come out of the sieve.

The dry ingredients will come out nicely blended.

Don’t you love this bowl? My Aunt Barb makes these, and the entire collection is gorgeous.

Add the dry ingredients to the molasses mixture.

Stir everything together.

Make sure to get everything well combined.

Grease a cookie sheet using a piece of paper towel dipped in the shortening.

Using a teaspoon, get a piece of dough and form it into a small ball.

It should be about an inch in diameter.

Now here comes the fun part. Put some granulated sugar on a small plate and roll the dough ball around until it is coated.

This is a great recipe to make with kids because they love to roll the balls in the sugar.

Place the dough 2 inches apart on the cookie sheet. Bake for 9-11 minutes.

If you like your cookies crispier like those on the left, then go with the 11 minutes. If you prefer softer cookies like those on the right, then take them out after 9 minutes.

This recipe makes about six dozen, and these cookies freeze really well. I guarantee that you can’t eat just one, especially if they have just come out of the oven.

 


Comments

  1. Only 19 pictures? Are you getting lazy? Next time I would like to see pictures of them baking please. Every 2 minutes. Haha.. but really these look so good. I miss these and might actually attempt to make them myself! Or I could visit and you could make them??

  2. These look great! I’ve been looking for a tried-and-true spice cookie recipe. I found you via Foodgawker.

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