This cookie recipe, which I modified from “All recipes,” says it was handed down from 1899, and it turned out so perfect. The only thing I changed was the shortening, because I can’t stomach the thought of it in large quantities. I switched it out with “Smart Balance” butter, and it worked beautifully!
INGREDIENTS:
- 2 cups sifted flour (according to the comments, this is very important)
- 1 Tablespoon ground ginger
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- Stir together and then sift again.
- 3/4 cup butter at room temperature
- 1 cup sugar
- 1 egg
- 1/4 cup molasses (original recipe says dark, but I used regular)
In a mixing bowl, whip the butter a bit, then add the sugar, then egg and molasses.
Sift the flour mixture into the the butter, sugar… mixture a third at a time, till it’s all blended.
Mix up some cinnamon sugar:
- 1/2 cup sugar
- 1 Tablespoon cinnamon
Roll dough into one inch in diameter balls, and then roll in the cinnamon sugar.
Now the original recipe says to put on an ungreased cookie sheet, however I almost always like to use a little bit of oil spray on my pans because they’re older.
Bake in a 350 degree oven for 10-12 minutes (mine took 12 minutes). Let them cool on a wire rack (or most of the time I grab a thin kitchen towel).
Best Gingersnap Cookies
Ingredients
- 2 cups sifted flour (according to the comments, this is very important)
- 1 Tablespoon ground ginger
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup butter at room temperature
- 1 cup sugar
- 1 egg
- 1/4 cup molasses (original recipe says dark, but I used regular)
Instructions
- Stir together first 5 ingredients, and then sift again.
- In a mixing bowl, whip the butter a bit, then add the sugar, then egg and molasses.
- Sift the flour mixture into the the butter, sugar… mixture a third at a time, till it’s all blended.
- Mix up some cinnamon sugar: 1/2 cup sugar and 1 Tablespoon cinnamon
- Roll dough into one inch in diameter balls, and then roll in the cinnamon sugar.
- Now the original recipe says to put on an ungreased cookie sheet, however I almost always like to use a little bit of oil spray on my pans because they’re older.
- Bake in a 350 degree oven for 10-12 minutes (mine took 12 minutes). Let them cool on a wire rack (or most of the time I grab a thin kitchen towel).
I may have made mine larger than I was supposed to, because I ended up with 2 1/2 dozen cookies as opposed to the 5 dozen the recipe said it would make, but regardless, they were perfect! A bit crunchy, a bit chewy, and so flavorful!
Hope you enjoy!
wow these look soo delicious! im pinning this so i can remember to try them out this fall (or just anytime lol)!!! thanks
A must try recipe..Thanks 🙂
How fun–I love it when someone else does the work of finding the best of something! It’s interesting to see that you sift twice. I wonder how a single sifting would affect the outcome? Thanks for sharing this so we won’t waste times sifting through countless recipes. I’ll just come back to this one!
Oh wow, these look absolutely delicious! Thank you so much for sharing your recipe!
Katie
http://www.funhomethings.com
They look delicious!! Definitely gonna try it!! A fall cookies recipe!
I haven’t made Ginger Snaps in years. Seeing your post has reminded me that I should make them again. They’re a nice Fall cookie. I’ll be giving your recipe a try this week. Thanks for sharing it.
Yum I pinned these for later, I love ginger flavored sweets! Stephanie
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