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gingersnap cookies

Old-fashioned Gingersnaps

Thin, crispy, and crunchy and flavored with warm spices, these Gingersnaps have a good "snap" to them and are perfect for dunking in milk, tea, or coffee.

My Island Bistro Kitchen Barbara

Ingredients

  • 1/3 cup molasses
  • 2 tbsp brown sugar
  • ½ cup butter or shortening
  • 1 tsp soda
  • 1 egg yolk
  • 1½ cups all-purpose flour
  • 1 tsp ginger
  • ½ tsp cinnamon
  • ¼ tsp cloves
  • ¼ tsp salt

Instructions

  1. Assemble ingredients.
  2. Into medium-sized saucepan, combine molasses, brown sugar, and butter or shortening. Over medium-low heat, bring mixture to a boil, stirring regularly to prevent scorching.
  3. Remove from heat once mixture has started to boil. Add soda and stir well. Cool mixture to room temperature.
  4. Add egg yolk to cooled mixture. Stir well.
  5. Sift dry ingredients into a bowl.
  6. Mix the dry ingredients into wet ingredients to make a stiff dough. Stir well to combine.

  7. Divide dough into two equal parts. Turn dough onto wax paper and roll and shape each part into two logs, each about 2½” – 3” in diameter – either round or rectangular-shaped. Wrap each roll individually in plastic wrap. Chill for 24 hours.

  8. Preheat oven to 375°F. Remove cookie logs from refrigerator and unwrap. Using a very sharp knife, slice each log into 1/8” slices.
  9. Place cookies about 1” apart on parchment-lined baking sheet.
  10. Bake for 10-12 minutes. Let cookies cool on pan for 2-3 minutes then transfer to wire rack to finish cooling.

Recipe Notes

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