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Gingersnaps
Wafer thin and crisp, these old-fashioned Gingersnaps are flavored with ginger, cinnamon, and cloves. Good spicy warmth of the wonderful tastes and scents of the Christmas season. A holiday classic!
Ingredients
- 1/3 cup molasses
- 2 tbsp brown sugar
- ½ cup butter or shortening
- 1 tsp soda
- 1 egg yolk
- 1½ cups flour
- 1 tsp ginger
- ½ tsp cinnamon
- ¼ tsp cloves
- ¼ tsp salt
Instructions
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Assemble ingredients.
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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.
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Remove from heat. Add soda and stir well. Cool mixture to room temperature.
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Add egg yolk to cooled mixture. Stir well.
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Sift dry ingredients into a bowl and mix into wet ingredients to make a stiff dough. Stir well to combine.
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Turn dough onto wax paper and roll and shape into two logs each about 2½” - 3” in diameter. Wrap each roll individually in plastic wrap. Chill for 24 hours.
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Preheat oven to 375F. Remove cookie logs from refrigerator and unwrap. Using a very sharp knife, slice each log into 1/8” slices and place about 1” apart on parchment-lined baking sheet.
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Bake for 10-12 minutes. Let cookies cool on pan for 2-3 minutes then transfer to wire rack to finish cooling.
Recipe Notes
Copyright My Island Bistro Kitchen