Crisp Gingersnaps
Author: Nikki
These Crisp Gingersnaps have all the holiday and seasonal flavor wrapped up in to each delicious snap. Molasses, cinnamon and ginger come to life in these cookies and make it a favorite this time of year. They have the perfect snap and are such a holiday classic.
  • ¾ cup butter, softened
  • 1 cup sugar (plus sugar to roll the cookies in)
  • 1 egg
  • ¼ cup molasses
  • 2 cups flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 3½ teaspoon ginger
  1. Preheat oven to 350 degrees F.
  2. Line cookie sheet with parchment paper.
  3. In a large mixing bowl cream butter and sugar for about 2 minutes.
  4. Add egg and molasses and beat again until fluffy.
  5. Sift flour, baking soda, salt, cinnamon, and ginger together and add to the molasses mixture.
  6. Mix until well combined. Do not overmix.
  7. Place about a ⅓ of a cup of sugar on a plate.
  8. Roll dough into 1 inch balls.
  9. Then roll each ball in the sugar.
  10. Place dough on prepared cookie sheet and bake for 11 to 13 minutes.
  11. Cool on wire rack.
Recipe by Chef in Training at