While going through my many cookbooks this weekend I found this great recipe for gingersnaps. Light, tasty and just the right blend of molasses, ginger and allspice. It reminded me of Christmas with the lovely smell it emits into your kitchen, but yet is a light tasty treat to welcome Spring!

Gingersnaps have a long shelf life and can keep at room temperature for a week or two. But I doubt they will last that long, not in my house for sure! Stack the cookies to give as a gift, wrap them in a clear cookie bag and tie with a ribbon. Makes a nice, personalized gift!

For the cookies you will need:

  • 1/4 cup butter
  • 1/3 cup yellow sugar
  • 1/3 cup dark molasses
  • 1 large egg
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp allspice
  • 1/4 tsp salt

Mix butter and sugar in a large bowl until light and fluffy. Add the molasses and egg and mix until smooth. Mix 1 cup of the flour, baking soda, cinnamon, ginger, allspice and salt in another bowl. Combine the dry ingredients into the wet and then add the remaining cup of flour. 

Divide the dough into two discs. Wrap in plastic wrap and place in freezer to harden. I took this time to clean up the many dirty dishes the recipe also creates! 

When you are ready, roll out the dough on wax paper dusted with flour. Roll to about 1/8 inch thickness. You can cut the dough out with cookie cutters or into squares. Prick them with a fork like I did to give them a pretty finished look.Place in preheated 350°F oven and bake for 12 minutes or until the cookies are crispy. Allow to cool completely before placing into a bag or storing in a cookie jar. 

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Mom, wife, baker, cook and lover of every cookie cutter and kitchen gadget there is, that's me!