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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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Supplies Needed:

• Large Mixing Bowl
• Measuring Cups & Spoons
• Strainer-Sifter
• Electric Hand Mixer
• Cookie Baking Sheets
• Cookie Cooling Rack
• Large Spatula

Molasses Gingersnap Cookies

★★★★★ 5 from 1 review

• Author: Crafting a Family Dinner
• Prep Time: 20
• Total Time: 40
• Yield: 24 1x
• Category: Dessert
• Cuisine: American

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Description

Soft and most perfect for Thanksgiving or Christmas Cookies

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Ingredients

Units USM Scale 1x2x3x

• 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)

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Instructions

1. In a medium bowl cream together with an electric mixer the butter, brown sugar, molasses and the one egg. Mix to well combine.
2. 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.
3. Mix the dry ingredients into the wet.
4. 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.
5. Place the cookie dough on a lightly greased cookie sheet with plenty of room to spare about 3 inches apart.

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Notes

• I have also used vegetable canola oil and they taste great.

Keywords: Molasses Gingersnap Cookies

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