12 Days of Cookies
– Day 6 –

This recipe is a game changer. I say that because I’ve never been the biggest fan of gingersnaps. I love the individual components… the molasses, the ginger and all the other tasty spices. I’ll even crush gingersnaps to use as a crust for pumpkin cheesecake, but otherwise I’m just not the biggest fan. That is, until now.

This cookie is fantastic. It’s everything a gingersnap should be – it has a strong ginger flavor, a deep molasses taste and it is perfectly crunchy. I found this on Alice’s blog and was immediately drawn to the sugar-coated, cracked texture of these cookies. I had high hopes, and I’m happy to report they do not disappoint!

Once again, this is another easy cookie! No special ingredients are needed, nor do you need any special utensils. If you have a cookie scoop it’ll make the process a bit quicker/easier, but it’s definitely not essential.

One final note: Don’t be scared by the dark color as you pull these cookies from the oven. Halfway through baking the cookies will have a perfect golden brown color, and when the time has expired they look slightly burnt. These are gingersnaps, though, and due to the molasses and spices they have a dark caramel color. Just be sure to set a timer and I promise they’ll turn out perfectly!


Adapted from Hip Foodie Mom
Yield: 3 dozen cookies (heaping #50 scoop)

2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon cloves
2 teaspoons baking soda
3/4 teaspoon salt
3/4 cup shortening
1 cup granulated sugar, plus more for rolling
1 egg
1/4 cup molasses (full flavor)

1. Preheat oven to 375 degrees F (218 degrees C) and line a cookie sheet with parchment paper or a Silpat.

2. In a medium bowl, combine the flour, cinnamon, ginger, cloves, baking soda and salt; set aside.

3. Using an electric mixer, cream the shortening and sugar until light and fluffy. Add the egg and molasses and mix well. Add the flour mixture and mix until well combined.

4. Scoop dough and roll in granulated sugar. Places cookies on sheet, spacing them 2 inches apart, and press down lightly on each cookie. Bake for 12-14 minutes, rotating halfway through baking. I baked for exactly 12 minutes and they were perfect.

5. Put cookies on a cooling rack until completely cooled. Store in an airtight container for up to 3 days.


4 thoughts on “Gingersnaps

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