Chewy cookies scented with molasses and spices, perfect for the holiday season.
These gingersnap cookies are famous in my family and they always make an appearance at every holiday celebration. The recipe comes from my Grandma Wilda, whom I’ve never actually met. But her memory lives on in so many wonderful ways, such as in these tasty cookies.
If you’ve got room in your menu and stretchy pants for one more cookie recipe, will you please try this one? There’s a reason it’s a family favorite. These cookies are soft and chewy and packed with the flavor of molasses and ginger, without being too overpowering. They’re perfect.
baking tip:Measuring sticky liquids
This may seem like a frivolous tip, but it can make your baking a little bit easier. When measuring liquids like honey or molasses, first grease the measuring cup with a little butter, oil, or non-stick spray. Your sticky liquids will slide ride out.
- 1 cup (226 grams) unsalted butter, at room temperature
- 2 cups (400 grams) granulated sugar
- 2 large eggs
- 1/2 cup (125 ml) molasses
- 4 cups (500 grams) flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 2 tsp ground cloves
- 2 tsp ground ginger
- Additional sugar, for rolling
- Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar and butter on high speed until light and creamy. Add the eggs one at a time, mixing after each. Add the molasses and mix until incorporated.
- In a bowl, combine the flour, baking soda, cinnamon, cloves, and ginger. Add the dry ingredients to the molasses mixture. Mix on low until combined.
- Roll the dough by the tablespoon, and roll each ball of dough in sugar. Place the cookie dough on the prepared sheet pan. Place the sheet pan in the freezer for 15 minutes to chill.
- Bake until puffed and edges are set, 9-11 minutes. Let cool on the sheet pan for 5 minutes, then place on a wire rack to cool completely.
Have you tried this recipe?
Recipe originally published December 2008.