Classic Gingersnap Cookies

Monday, August 25, 2014 0 0

I know, I know, it’s not Fall yet, why am I baking gingersnaps?? The weather has cooled just enough to get me thinking about Fall approaching, and I just can’t make J another batch of oatmeal chocolate chip cookies! { Yes, I keep J stocked with cookies in the freezer at all times – it’s his payment for always organizing and taking out the garbage and recycling – my most hated household task!! His fav is oatmeal chocolate chip, but let’s be real – it’s time to switch it up! }

So gingersnaps it was, and even though I usually love heavily spiced and heavily molassesed gingersnap cookies, I thought it might be a bit much for summer. So this recipe is a little lighter on the spices for me – but maybe it won’t be for you!

Classic Gingersnap Cookies
A milder-spiced Gingersnap.
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  1. 1/4 cup butter
  2. 1/4 cup brown sugar
  3. 1/4 cup white sugar
  4. 1 egg
  5. 2 tablespoons dark molasses
  6. 1 teaspoon vanilla
  7. 1 cup all-purpose flour
  8. 1/2 teaspoon baking soda
  9. 1 1/2 teaspoons ground ginger
  10. 1 teaspoon cinnamon
  11. 2 tablespoons white sugar with cinnamon sprinkled in for the cinnamon sugar coating!
  1. Preheat your oven to 350 degrees F / 175 degrees C.
  2. In a large bowl, cream the butter and two sugars together. Beat in the egg, vanilla, and dark molasses.
  3. In a medium bowl, mix together the flour, baking soda, ginger and cinnamon. Then add to the butter mixture and stir thoroughly.
  4. Pinch off small balls of dough, rolling into 1 inch balls, then roll each ball in cinnamon sugar. Place on ungreased cookie sheet and bake until tops are slightly cracked, about 10-12 minutes.
  5. Cool and try not to eat all at once!
the lovely kitchen

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