Monday, October 20, 2008


These are softer than all the other gingersnaps I have ever consumed. This recipe is a keeper!


Stir together & set aside:

2 1/4 cups all-pirpose, unbleached flour
1 teaspoon baking soda
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon

Beat together, until creamy:

1 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/4 cup molasses

Add to butter mixture & beat:
1 egg

Gradually add flour mixture to butter mixture. Beat, on medium until well-blended. Roll dough into 1-inch balls, then roll in raw, washed sugar. Bake at 350 for 9-11 minutes.

These Gingersnaps are soft, moist & delicious!

Contributed by Amy Edwards