Every Thanksgiving and Christmas season I make our traditional family Molasses Gingersnap Cookies. I do not have a recipe from a family member but I remember the soft and crisp taste of delicious molasses gingersnap cookies from my childhood. I found our families favorite in a magazine years ago and have made it my own.
Every time I bake a batch of molasses gingersnap cookies most of them do not make it from the cooling rack to the cookie plate. I have learned over the years to make a double batch. The recipe calls for vegetable shortening but I have also made them with butter. I prefer to use natural butter.
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- Large Mixing Bowl
- Measuring Cups & Spoons
- Electric Hand Mixer
- Cookie Baking Sheets
- Cookie Cooling Rack
- Large Spatula
- 3/4 cup Butter or Vegetable Shortening
- 1 cup packed Brown Sugar
- 1/4 cup Dark Molasses
- 1 Egg
- 2 cups Flour
- 2 tsp Baking Soda
- a pinch of salt (none if using salted butter)
- 1 tsp ground Cinnamon
- 1/2 tsp ground Cloves
- 1 tsp ground Ginger
- 1/2 cup Sugar (for rolling the cookies after mixed)
- In a medium bowl cream together with an electric mixer the butter, brown sugar, molasses and the one egg. Mix to well combine.
- Next in a separate bowl, put a sifter over the bowl and measure out the flour, baking soda, pinch of salt, cinnamon, cloves and ginger. Tapping the sifter lightly to sift mixture into the bowl.
- Mix the dry ingredients into the wet.
- Take a dinner teaspoon and scoop out a uniform amount for each cookie, rolling it in your floured hands to form a ball. Drop the ball in a bowl with the 1/2 sugar to coat in sugar.
- Place the cookie dough on a lightly greased cookie sheet with plenty of room to spreed about 3 inches apart.
- I have also use vegetable canola oil and they taste great.
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