When I was about 10 years old I received my first cookbook. A little book of cookie and cracker recipes published by Country Living.
I made several of the cookie recipes, here and there. The cheddar cracker recipe was quite lovely. But I found one recipe that would follow me to the ends of time( this it true, but I probably shouldn’t write posts while watching dramatic historical romances. Sorry guys.)
SOFT & CHEWY GINGERSNAP COOKIES
After I left home, I lost track of the book. Since then I have made dozens of different gingersnap recipes and none have come anywhere close to being as good as the one in that Country Living cookbook.
Last week I found it again at my parents house. So of course, I immediately whipped up a batch of the gingersnaps. The page was easy to find, stained and wrinkled from years of childhood use.
They were as perfect as I remembered.
Perfectly soft on the inside. Chewy and spicy. They have the perfect amount of ginger and molasses. And the tops crackle so nicely.
These are my favorite cookies of all time. And thanks to the world wide web, I will now never lose that recipe again.
A tip for making cookies extra soft:
As soon as your cookies are out of the oven, carefully remove them from the baking sheet to an airtight container or ziploc bag. Seal the container or bag while they are still hot. This way they retain the moisture that they would otherwise lose through escaping steam.
- ½ C.(1 stick) Butter, melted and cooled
- ½ C. Brown Sugar, packed
- ⅓ C. Dark Molasses
- 2 C. Flour
- 2 t. Baking Soda
- 1½ t. Ground Ginger
- 1 t. Ground Cinnamon
- ½ t. Ground Cloves
- ¼ t. Salt
- 1 Egg
- ¼ C. Sugar
- Preheat the oven to 350 degrees. Lightly grease two baking sheets.
- In a small bowl, combine the butter, brown sugar, and molasses. Add the egg and mix well.
- In another bowl, combine the flour, baking soda, ginger, cinnamon, cloves, and salt.
- Add the flour mixture to the molasses mixture and mix until well combined. Dough will be soft.
- Divide the dough into 36 pieces( I use a 1 T. scoop). Roll each piece into a ball and roll in the sugar until coated. Place the dough balls, 2 inches apart, on the prepared baking sheets. Do not flatten.
- Bake the cookies 8-10 minutes on the middle to upper rack. Tops should just be crackling, but not browned at all. I prefer to bake them for no more than 8 minutes. They will seem a little underdone at first, but will firm up as they sit.
- Store in an airtight container(see tip in post).
Soft and chewy is exactly what I love about gingersnaps. These gingersnaps sound just perfect. For my sake, I’m so glad you found this time-tested recipe again:)
Thank you Sarah! I’m so glad I found it too! =)
These look amaaaaazing! Do you think these would work as a soft and chewy cookie crust layer for pumpkin cheesecake??
Thank you Lu! I think it would make an excellent crust layer, that sounds so good!
Do you think i could keep half of the recipe in the freezer to bake another day?
Hi Daniella! Yes! I think these cookies would freeze quite well 🙂
oh my goodness sakes alive! these cookies are perfect in every way.
Thank you Maisie! They are my favorite cookie in the world!
I’m not exaggerating one bit, these cookies are perfect. I’ve never made gingersnaps before so I wondered how they would turn out and they are flawless. Soft and chewy!
Thanks Devon! So glad you liked them! They are my favorite cookie ever 🙂
Is the “t.” tablespoon or teaspoon? I can’t wait to make these tonight!
Oh nevermind its teaspoon! Also, does the dough freeze well?
Thanks!
Hi Victoria! Yes, the dough should freeze well! =)
Thank You Kayley for sharing this wonderful recipe. I just finished baking a batch and they turned out great. I have always loved ginger snap cookies, even the hard one that are sold in the bag at the grocery store. I will definitely be adding this to my recipe box for future and frequent baking.
You’re welcome, Cynthia! Glad you liked them!
These cookies are perfect! I have made them 5 times and every time I can’t stop eating them.
I have the same exact problem with these cookies! I’m so glad you liked them! 🙂
These are yummy! Thank you!
I was brand new to making gingersnaps, and this recipe was very easy to follow and the cookies came out great! I put them in a pyrex tupperware container right away and they stayed soft and chewy. I highly recommend giving this one a try!
Don’t the cookies stick together when they are hot out of the oven?
Hi
Excited to try these ny all the positive comments. Just wondering can you use margarine or does it have to be butter?
Oh, I hope you like! These are my all time favorite! I haven’t tried margarine, but as coconut oil works well in place of butter, I would imagine that margins would work as well 🙂
Hi,
can you tell me how many grams or ounces a stick of butter is? here a stick of butter is usually 250g
Hi Jenny! One stick of butter is 4 ounces =)
4 ounces is 110 grams.
The recipe doesn’t specify all-purpose or self-rising flour. Which is best to use?
All purpose works just fine 🙂
I just made these. They taste delicious but the didn’t flatten out. They are mounds and not flat.
I’m sorry they didn’t flatten! Maybe your ingredient amounts were off….I make these more than any other cookie and they always turn out just right.
Hi, I will be making these for the first time tonight as part of Christmas baking.. just wondering, what does t. Stand for?
Thanks
Teaspoon 🙂
Happy baking!!
I made these this evening and they were great! They could stand a little more ginger, but the texture was so melt in your mouth I couldn’t stop wanting more. Thank you!
These are great cookies but let them cool before you put in a freezer bag. They will melt the plastic and ruin your batch of cookies
is t tsp or tbs?