Old-Fashioned Gingersnaps

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This is one of my favorite kinds of cookies. This batch was made for the Boy Scout Christmas party from a recipe in the Richmond Times-Dispatch. It made 24 cookies, which spread more than I was expecting, but tasted very good.


¾ cups (1-1/2 sticks) butter

1 cup sugar, plus more for rolling the dough balls

1 egg

¼ cup molasses

2 cups (8.66 oz.) all purpose flour

2 tsp. baking soda

¼ tsp. salt

1 tsp. cinnamon

¼ tsp. cloves

¾ tsp. ginger


Cream the butter and sugar. Add the egg and then the molasses and mix well.


In a bowl mix together the flour, baking soda, salt and spices. Add the flour mixture to the wet mixture and mix well. Put in a bowl and refrigerate for several hours and up to overnight.


Preheat the oven to 375 degrees. Using a spoon or one inch baller, form the dough into about 24 balls. Roll each ball in sugar and place 2 inches apart on a parchment lined cookie sheet. Bake for 10 minutes.


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