I love these gingersnaps, because I don’t love cloves or nutmeg.
If you like cloves and/or nutmeg, they can easily be added to this recipe (1/2 – 1 tsp of each) but I recommend trying them as-is first and seeing if you don’t like them better! This is my mom’s old recipe, minus the cloves, and they are the perfect chewy texture and great for kids because there are no chocolate chips to melt in little mitts. I used to think of gingersnaps as a total fall/winter food, but I like them so much I decided it’s time to revamp their image, because they do go SO well with a glass of lemonade or a big jug of sangria…
3/4 cup butter or margarine
1 cup sugar
1/4 cup molasses
2 cups flour (I always do half all-purpose and half whole wheat)
2 tsp baking soda
1/4 tsp salt
2 tsp ginger
2 tsp cinnamon
Sugar for rolling cookies in
Preheat oven to 350 degrees.
In large bowl, cream together butter and sugar until light and fluffy. Beat in egg and molasses.
In separate bowl, combine flour, soda, salt and spices. Blend dry ingredients into creamed mixture.
Shape dough into 1″ balls and roll in sugar. Place 2″ apart on greased or parchment paper-lined cookie sheets. Bake for 8-10 minutes, or until golden.
Don’t overbake – cookies should be slightly soft when removed from oven. Cool on baking sheet a few minutes before removing to racks to cool completely.