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Lara’s Tender Gingersnaps

Soft gingersnaps embody the tastes and smells of the Christmas season, but they are perfect for any fall or winter gathering. I enjoy the blend of cloves, ginger and cinnamon in this delicious cookie. —Lara Pennell, Mauldin, South Carolina
  • Total Time
    Prep: 15 min. + chilling Bake: 10 min./batch
  • Makes
    3 dozen

Ingredients

  • 1 cup packed brown sugar
  • 3/4 cup butter, melted
  • 1 large egg, room temperature
  • 1/4 cup molasses
  • 2-1/4 cups all-purpose flour
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 cup sugar

Directions

  • In a large bowl, beat brown sugar and butter until blended. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon and cloves; gradually add to brown sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours.
  • Preheat oven to 350°. Shape dough into 1 in. balls. Roll in sugar. Place 2 in. apart on greased baking sheets.
  • Bake until set, 9-11 minutes. Cool for 1 minute before removing from pans to wire racks.
Nutrition Facts
1 cookie: 100 calories, 4g fat (2g saturated fat), 15mg cholesterol, 70mg sodium, 15g carbohydrate (9g sugars, 0 fiber), 1g protein.
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