Somebody please shoot me before I eat all the ginger snap cookies. I really can’t stop and it’s getting to be a problem.
If you enjoy the problem of irresistible cookies, then these gingersnaps are for you. They are snappy! They are gingery! They are really really good with milk and this coming from someone who doesn’t even like milk!
Another Grandma-recipe, the only changes I made were to increase the ginger quotient and add just a little black pepper to make sure they hit that hot gingery spot. These are a “snap” (get it?) to make but like many cookies made with molasses, they do require an hour or two in the fridge before you can shape them. But that’s fine. I’m sure you can find something to do. Crochet a poncho for your bunny, or knit four socks for your cat.
Ginger Snap Cookies Video
Ginger Snap Cookies Recipe, printable!Print
- Prep Time: 1 hour 15 mins
- Cook Time: 15 mins
- Total Time: 1 hour 30 minutes
- Yield: 30
- 1/4 pound butter, softened
- 1/4 cup brown sugar
- 1 cup white sugar, divided
- 1/2 cup molasses
- 1 egg
- 2 cups flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 1/2 teaspoons ginger
- 1/4 teaspoon black pepper, finely ground
- Cream the butter with the brown sugar and 1/4 cup of the white sugar until well combined and fluffy looking, about 3 minutes on medium speed.
- Add the molasses and the egg and mix well.
- Add the flour, baking soda, salt, ginger, pepper and beat on medium speed until well combined and the batter looks smooth. Scrape the sides of the bowl to make sure all the butter and flour is in there.
- Refrigerate at least 1 hour and up to 24 hours.
- When ready to bake, preheat oven to 370 degrees F.
- Lay parchment paper on cookie sheets, or lightly grease sheets.
- Roll balls of dough about the size of walnuts and coat in sugar.
- Place 1 1/2 inches apart and use the bottom of a glass dipped in sugar to flatten to circles about 2″ across.
- Bake 15 minutes or until the edges are browned.
- Cool on racks and store in an airtight container.