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1 of

Soft Gingersnaps

By: Shawn Barto

"With molasses and spices, these cookies deliver the old-fashioned flavor everyone loves. --Shawn Barto, Clermont, Florida"

Rate/Review | Read Reviews (248)

15,365 Saves

Prep Time:
30 Min

Cook Time:
10 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 66 servings

Ingredients

1 1/2 cups butter (no substitutes), softened
2 cups sugar
2 eggs
1/2 cup molasses
4 1/2 cups all-purpose flour
3 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Additional sugar

Directions

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture. Refrigerate for 1 hour or until dough is easy to handle.
Roll into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 8-12 minutes or until puffy and lightly browned. Cool for 1 minute before removing to wire racks.