Gingersnaps are me and my brothers favorite cookie in the world. They are chewy, soft, buttery and can be eaten any time of day…..even breakfast right? I’ve been using this recipe for years and it’s obviously most popular during the cold months and the holidays. Hope everyone enjoys them as much as I do!
Best cookie tip: Always refrigerate your dough for a minimum of two hours before baking. Then you won’t have flat, crunchy cookies.
- 1 1/2 Cups Butter
- 2 Cups Sugar
- 2 Cups Eggs
- 1/2 Cup Molasses
- 4 1/2 Cups Flour
- 3 tsp Baking soda
- 2 tsp Cinnamon
- 1 tsp Ginger
- 1 tsp Cloves
- 1/2 tsp Salt
- 1/2 tsp Nutmeg
Preheat oven to 350 after cookie dough chills.
Cream room temputure butter and sugar for several minutes.
Add eggs and molasses, and mix well.
Throw the remainder of the ingredients in and mix just until combined.
Put dough in the refrigerator for several hours until chilled.
Bake one inch balls of cookie dough on a cookie sheet for approximately 6-8 minutes. I purposefully undercook my cookies because they keep cooking outside of the oven. Just watch for them to just be set and have some crackles.
Will keep sealed for up to one week!
*Dont forget to chill the dough before baking