There is something about these ginger cookies that make them one of my most asked for treats from my friends and family. It doesn’t matter what time of year I make these gingersnaps, people always want more. It could be the fancy molasses that I use, or the extra ground ginger that I throw in, but I do know for sure that it is always necessary to double this recipe when I make it!
Also, I have heart shaped cookies in the picture because I made these on Valentine’s Day. The trick to making shapes with these gingersnaps is to follow the next 4 steps:
- Line part of the counter with parchment and sprinkle some flour on it. I use parchment paper instead of putting it right on the counter because than I know for sure that the dough will not stick.
- Roll as much of the dough into a big ball and place it on the parchment paper.
- Using a rolling pin, roll the dough until it is about ¼ inch thick.
- Cut out desired shapes with cookie cutters and place on cookie sheets. Sprinkle with sugar on top.
- Repeat steps 2 through 4 if you have more dough.
Makes 45 cookies
¾ cup Unsalted Butter at room temperature
1 cup Sugar
1 Large egg at room temperature
½ cup Fancy molasses (I used Grandma’s Original)
2 ½ cups All purpose flour
2 tsp Baking soda
2 ½ tsp Ground ginger
1 tsp Ground cinnamon
½ tsp Salt
¼ cup Sugar
- Preheat the oven to 350 degrees F and line 2 cookie sheets with parchment paper.
- In a large bowl cream the butter and the first amount of sugar for 3-5 minutes. Mixture should look light and fluffy. Add the egg and beat until incorporated, about 5-10 seconds. Add molasses and beat until smooth, about 10-15 seconds.
- In another bowl, whisk the flour, baking soda, ground ginger, ground cinnamon and salt.
- Add the flour mixture to the butter mixture in 2 additions. Beating until there is no dry flour remaining after each addition.
- Roll the dough into 1 inch balls and roll in the second amount of sugar.
- Place one pan on the top of the oven, the other on the bottom.
- Bake for 10 minutes then switch the pans for another 2 minutes. Take out when beginning to brown on top. Let cool on pan for 5 minutes and then transfer to wire racks for another 5 minutes. Now enjoy!