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Gingersnaps Recipe

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This recipe for Gingersnaps, by , is from BELOVED FAMILY RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Hodges


4 cups all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. kosher salt
1 tsp. ground nutmeg
1 tsp. ground ginger
tsp. ground cloves
1 cup (2 stocks) butter, room temperature
2 cups packed light brown sugar
2 large eggs
c. molasses
c. canola oil
c. granulated or coarse decorating sugar

Preheat oven to 350.

In a large bowl, whisk together the flour, baqking soda, cinnamon, salt, nutmeg, ginger, and cloves; set aside.
Using an electric mixer, beat the butter and brown sugar on medium high until light and fluffy, 2-3 minutes. Beat in the eggs, then the molasses and oil.
Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not over mix).
Place the granulated sugar on a plate.
Shape the dough into balls (about 2 tbsp. each) and, a few at a time, roll in the sugar to coat.
Place 3 inches apart on baking sheets.

Bake, rotating the baking sheets halfway through, until the edges are firm but the centers are still slightly soft, 16 -18 minutes.
Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

Number Of Servings:
Number Of Servings:
36 cookies
Preparation Time:
Preparation Time:
25 minutes




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