Gingersnap Cookies

Rating: 4.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I was following my mother's recipe for ginger snaps and realized I had used the wrong ingredients right away, so rather than throwing it out and starting over, I made my own recipe, and they turned out even better. I just had to share my 'mistake' with you all because I can't believe how good these are. They turned out so delicious, moist, and chewy. I hope you enjoy them.

By Anonymous

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
36
Yield:
36 cookies
Nutrition Info
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Beat butter and 1 cup sugar together with an electric mixer in a large bowl until creamy. Add egg and beat until smooth. Stir molasses into the butter mixture until completely integrated.

  • Sift flour, baking soda, ginger, cinnamon, salt, and cloves together in a separate bowl; add to the butter mixture and mix until you have a dough. Divide and shape the dough into 36 balls.

  • Put 1/2 cup sugar in a wide, shallow bowl. Roll dough balls in sugar to coat and arrange onto a baking sheet.

  • Bake in preheated oven until beginning to crisp around the edges, 13 to 15 minutes.

Nutrition Facts

Per Serving:
118 calories; protein 1.1g 2% DV; carbohydrates 16.8g 5% DV; fat 5.3g 8% DV; cholesterol 18.7mg 6% DV; sodium 141.6mg 6% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Kevin_Amber
Rating: 4 stars
11/09/2015
I didn't have Malaises so I substituted with apple sauce about a half cup turned out great. really soft. Its pretty sticky to work with but if you use it to just drop on a cookie sheet or pan its great. Tin foil in the pan works great. keeps in the moisture Read More
Helpful
(1)
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Kevin_Amber
Rating: 4 stars
11/08/2015
I didn't have Malaises so I substituted with apple sauce about a half cup turned out great. really soft. Its pretty sticky to work with but if you use it to just drop on a cookie sheet or pan its great. Tin foil in the pan works great. keeps in the moisture Read More
Helpful
(1)
Cheryl Don Coppo
Rating: 5 stars
12/21/2018
Followed the recipe exactly they were delicious. My husband loves Ginger snaps and he really liked these. Read More
Ginny C
Rating: 5 stars
07/18/2020
I absolutely love these cookies! My husband who normally doesn't eat a lot of sweets even likes them. They have the perfect consistency, just a little crunchy but not dry. They taste fabulous! Read More
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Christine Edwards
Rating: 4 stars
11/06/2016
These are amazing. Added a bit more real ground ginger. But otherwise followed recipe and they are delicious Read More
Deb C
Rating: 4 stars
07/14/2015
I added in a little freshly grated ginger giving the cookies a wonderful ginger flavor. I made half the recipe using a whole egg therefore the batter was softer than usual and I didn t roll them in the sugar mixture simply used my cookie scoop place them on the cookie sheet and sprinkled with sugar. The sugar pretty much dissolved during the baking process so I sprinkled them with some raw sugar in the end. If you like a soft ginger cookie you should like this recipe. Read More
kay long
Rating: 5 stars
12/27/2015
Loved these. Will make again. Only change was I added 1/4 t of nutmeg and added extra 1/2 t of ground ginger. Spice level was perfect fort family. Read More
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