Gingersnap Cookie Recipe



Staff Writer

When the leaves begin to change color, we begin our fall rituals by changing what we wear, watch, and eat to reflect the season. Suddenly being cozy becomes our primary desire. To increase the cozy fall atmosphere in your house, I would recommend baking these gingersnap cookies. They are crunchy on the outside, chewy on the inside, coated in a layer of sugar, and filled with spices that will fill your house with the ultimate smell of fall.


¾ cups butter- room temperature

1 cup sugar

¼ cup molasses

1 egg

2 cups flour

2 teaspoons baking soda

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground powdered ginger

¼ teaspoon salt


First, preheat oven to 350°. Then, cream the butter, sugar, molasses, and an egg in a large bowl until light and fluffy. In a separate bowl, sift together the flour, baking soda, cloves, cinnamon, ginger and salt. If you do not have a siv, or are feeling lazy, skip the sifting and just stir them together. Next, combine the wet and dry ingredients by pouring the dry ingredients into the butter-sugar-egg mixture in small increments and mixing until smooth. Put the dough into the fridge until it is firm, about 2 hours. Using a tablespoon, scoop out the dough, create little balls, roll them in sugar, and place them about 1 ½ inches apart on a greased baking sheet. Bake for 10 to 12 minutes at 350° until golden brown.

Photo Courtesy/Wikimedia Commons



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s