Buttery Gingersnaps

5.00 avg. rating (90% score) - 1 vote

Buttery Gingersnaps

These cookies come from a friend of my mother’s and is a perennial holiday favorite with my children. Use butter and not margarine for best results. Make the dough ahead and then make cookies as you wish. The flavor is even better when several days old.

Yield: 3 dozen cookies

Ingredients

  • 3/4 cup butter, melted
  • 1 cup sugar
  • 1/4 cup molasses or dark Karo
  • 1 egg
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt

Instructions

Cream butter and sugar, then add molasses and egg; mix well. Sift together remaining ingredients in a separate bowl and add to wet mixture. Mix well, cover tightly, and chill.

When chilled, form into one-inch balls. Roll each ball in granulated sugar and place on a greased cookie sheet about two inches apart. Flatten each ball using the bottom of a glass, buttered and dipped in sugar, or another appropriate tool.

Bake at 375 degrees for 8 to 10 minutes or until golden brown.
Comments
  • Anonymous

    Because they are thin, they melt in your mouth like praline cookies do. They are crisp and buttery and do keep well for several weeks.

    Reply

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