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perfect gingersnap.

Cookies run in my family. We love to bake them, but mostly because we love to eat them. My dad’s favorite cookie is a gingersnap, so I spent a while working on perfecting my chewy gingersnap recipes before Christmas! So, here is my Christmas gift to you: perfect, chewy gingersnaps.


1 stick of butter, melted and cooled

½ c. Brown sugar, packed

⅓ c. Molasses

1 Egg

2 c. Flour

2 tsp. Baking soda

1 ½ tsp. Ginger

½ tsp. Cloves

1 ½ tsp. Cinnamon

¼ tsp. Salt

¼ c. Sugar, for the exterior*

  • Preheat the oven to 350 degrees. Cover two baking sheets with parchment paper. (If you don’t have parchment paper you may lightly grease the baking sheets, but I prefer parchment paper.)

  • In a medium bowl, mix butter, brown sugar, molasses. Then add the egg to the wet ingredients.

  • In another bowl, combine flour, baking soda, ginger, cloves, cinnamon and salt until mixed well. Then add the dry ingredients to the wet mixture.

  • Scoop the dough with a cookie scoop, then roll into 1” balls. Place the sugar in a bowl, then rough the dough in the sugar until coated. Place the dough onto the cookie sheet, about two inches apart.

  • Bake the cookies for about 7-9 minutes, until the tops begin to crack. Place in airtight container to cool.**

*You can substitute for powdered sugar, which I think looks a bit more festive.

**Putting them in an airtight container will ensure that the cookies stay soft and chewy.


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