Gingersnap Cookies

What a great cookie to have with a glass of milk before bed-time…. Having never baked ANY gingersnap cookies, this recipe was a “snap”-ping success!

21 days left to Christmas; the countdown is daunting, I know. I have never made a Christmas turkey dinner nor even attempt to a cooking marathon that would run for at least a day. My next few entries would be trying out recipes from Grandma’s Touch (by Irene Hrechuk & Verna Zasada). My boyfriend was spoiling me this week, so I didn’t get to cook much. Nonetheless, 5 batches of cookies is what I’ve got to offer this week for a tested recipe.

INGREDIENTS: 2 cups flour, 2 tsp baking soda, 1 tsp 1 tsp ground ginger, 1 tsp cinnamon, clove, 3/4 cup butter, 1 egg, 1 cup sugar, 1/4 cup molasses


  1. In a mixing bowl, beat butter, sugar, molasses and egg until light and fluffy.
  2. Folding: Combine flour, baking soda, ginger, cinnamon and cloves. Stir into the creamed mixture. Place dough in refrigerator for 2 to 4 hours.

    Note: it helps to pour the flour in portions.

  3. Shape dough into 1″ (2.5 cm) balls and roll in sugar. Place balls about 3″ (7 cm) apart on lightly greased cookie sheets. Do not flatten balls.
  4. Bake at 350F (180 C) for 10 to 12 minutes. (Hint: if you want chewy cookies, 10 minutes is alright. For crispy ones, you could put it in slightly longer than 10 minutes)

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