Homemade for the Holidays #14: Ginger Snaps
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Here is another yummy recipe for you! These Ginger Snaps are SO good! Make up a big batch of them, put a dozen or two in a nice Christmas tin, and attach a pretty tag and ribbon…a wonderful gift for a friend or neighbor! Enjoy!
Ginger Snaps
1 1/2 cups unsalted butter
2 cups sugar
1/2 cup molasses
2 eggs
4 cups unbleached flour
4 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon salt
Melt the butter in a large pan on the stove, and cool.
Add sugar, eggs, and molasses. Beat well.
Add dry ingredients and mix well.
Chill dough for 3 hours or overnight.
Form into walnut-sized balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.
Bake at 375 degrees for 8-10 minutes
Yield: 8 dozen
Wonderful recipe. I only used half the sugar and tasted still quite sweet to me. Ours did not flatten out when baking.
Definitely will be making again–only problem is it is hard to stop eating….
I’m so glad it worked to only use half the sugar! I may have to try that next time. 🙂
Sheri, these are the best ginger snaps I have ever had!! Stay soft and flavor is scrumptious! Took them to a church meeting and had to give out copies, everyone just raved over them……..thank you!!
Oh Janet, you made my day! So glad you liked the ginger snaps, and glad others did too :)! Have a wonderful Christmas!
Wondering if these stay soft or get quite hard.
Hi Janet, These cookies are soft and chewy and SO good! They aren’t the kind that are really crispy. They get a little crisp around the edges and are soft in the middle – as long as you don’t cook them too long! Enjoy!
Wonderful! A recipe that I will be making. I have all the necessary ingredients and am amazed that this recipe has such a high yield of cookies. Love your recipes Sheri!
Thanks! We LOVE this recipe!