The reason I love gingersnaps and gingerbread, is the unique taste and personality of the flavor. It’s a nice compliment to any holiday cookie assortment because they add a different taste. Gingersnaps are one of those cookies that I always associated with buying in the grocery store. Why would you make these when the packaged version is so great already? Well I do believe there is a time and a place for the packaged gingersnap cookies, but these are so easy to whip up, and what is better than a fresh, home made cookie?
These are actually somewhat of pantry cookie for me. The other day I had some leftover butter and eggs from another baking project and I wanted to use them up. And who doesn’t have molasses at the ready in their cupboard? Mine must have been left over from making gingerbread last year. So anyway, I decided to make these gingersnaps, and I was thoroughly satisfied with the results. In addition to enjoying a couple cookies with my tea, I saved a bunch for my mom and her famous molasses with gingersnap ice cream. It sounds a little weird, but it’s a hit in our family!
Yields about 30 cookies, from The Sweets Life
- 1 cup sugar
- 3/4 cup butter
- 1/4 cup molasses
- 1 egg
- 2 cups flour
- 2 tsp baking soda
- 1 tsp cloves
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 tsp ginger
- Preheat oven to 350.
- Combine dry ingredients: flour, spices, baking soda, and salt.
- Cream butter and sugar until light and fluffy, add molasses and egg.
- Gradually add dry to wet and try not to overmix.
- Drop on lined cookie sheets in 1 inch balls, bake 8-10 minutes. These cookies will spread so give them space!