Kate’s Fantastic Gingersnaps

The best gingersnap cookie recipe I’ve ever tried.  The dough is very sticky so I wear rubber gloves when I make them otherwise your hands get coated with dough very quickly.


3/4 cup (1-1/2 sticks butter, softened)

1 cup sugar (plus additional sugar as needed)

1 egg

1/4 cup molasses

2 teaspoons baking soda

2 cups flour

½ teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon groung cloves


Preheat oven to 35o degrees.

Cream together the butter and 1 cup sugar. Beat in the egg and stir in the molasses.

In a separate bowl, combine the baking soda, flour, salt and spices. Combine the dry ingredients with the wet mixture. Roll small bolls of the dough in granulated sugar, place them on a greased cookie sheet, bake for 8 to 10 minutes.

Makes about 4 dozen cookies.


Metrowest News, December 2000

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