I’m going to share an old family recipe for Crisp Gingersnaps with you, it’s one of my mom’s favorites and my family’s too. In fact it’s my youngest daughter’s favorite recipes to make. You will love the flavor and texture of these cookies. They are chewy with a crisp edge and sugary crust. The recipe calls for lots of spices, butter, and molasses which is a winning combination.
Although I can’t remember where my mom found this recipe, I suspect it’s from one of her old Mennonite cookbooks. If you ever want to find a tried-and-true recipe that uses good ingredients, find yourself an old Mennonite cookbook! Another good thing about this recipe is that it makes a lot of cookies so it’s perfect for baking some now and freezing the rest for another day.
Crisp Gingersnaps Recipe
- 1 1/2 cups butter, at room temperature
- 1/2 cup molasses
- 2 cups graulated sugar
- 4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoon ground ginger
- 1/2 teaspoon cloves
- 2 eggs
- 4 cups all-purpose flour
- Granulated sugar for rolling the cookies in
In a large bowl combine the butter, molasses, sugar, baking soda, salt, cinnamon, ginger, and cloves. Cream together until smooth. Traditional cookie recipes have you add the baking soda, salt, and spices with the flour. Dori Greenspan is an amazing cookbook writer and she recommends adding it with the butter and sugar so it incorporates better. I’ve been doing this for a few years and it works great.
Next, add the eggs and beat to blend. Often batter will look curdled after the eggs are added. Don’t worry about this, it’s just what eggs do when they are mixed into a butter and sugar mixture. It will smooth out when the flour is mixed in. Speaking of flour, go ahead and add it now. Get it stirred in well making sure there aren’t any big pockets of flour or the butter mixture at the bottom. Once you’re sure it is well mixed, it’s time to shape the cookies!
Shape and Bake
This dough is firm enough to shape right away but you certainly can chill it before shaping. I do it both ways depending on when I need the cookies. You can also shape and freeze them to bake later. Here is my post showing how I do that.
I use a cookie scoop to portion the dough but you can use a regular spoon instead. If you bake a lot of cookies and don’t have a cookie scoop, you should pick one up. They are great! I bought my scoop at a local restaurant supply store but here’s one similar to mine. They are great for making meatballs or mini muffins too.
Before you get started, set up a plate with the extra granulated sugar for rolling each ball of dough in. I like to scoop 6 balls of dough onto the sugar at a time. Then I roll each one in my hands to get a nice round shape. This is an optional step but it does make very uniform cookies.
Roll each ball of dough in the sugar to coat evenly and place on a parchment lined baking sheet. If you are freezing the unbaked cookies you can freeze them after they are rolled in the sugar. To bake I space them out about 2 inches apart because these do spread a bit.
Bake at 375 degrees for 12 minutes or until they are set and lightly browned around the edges. If they are a little soft you can leave them to cool for a few minutes on the baking sheet before moving them to a wire rack to cool completely.
Once they are cool you can store them in an airtight container. This recipe makes about 6 dozen cookies depending on how large you make them. They are great to give friends and neighbors at Christmas time and are a perfect cozy fall and winter cookie.