There’s absolutely nothing fancy-schmancy about these Old-Fashioned Gingersnap Cookies! It’s just what you’d expect in a simple recipe–chewy, spicy, and buttery. The ingredients are plain-jane too–molasses, cinnamon, cloves, ginger, and black pepper. Whoa, wait a minute! Black pepper? Yep. I add just enough for a slight peppery spice that enhances the others, but not enough to give you a burning tongue. Trust the countless dozens the Minions have gluttoned down. It works!
Word of caution though! This is a very soft dough that’s not meant to be refrigerated before rolling. I use a tablespoon or a #50 ice cream scoop (1 tbsp.) to scoop the dough into a sugar-filled bowl. Just swirl the dough around to coat it, drop on the baking sheet, and bake. IMHO, there’s nothing better than the warm spicy smell of baking gingersnap cookies. Enjoy!
Like ginger? Try these recipes featuring our favorite fiery spice:
- Crazy Cowboy Candy (aka Candied Jalapeños)
- Gingerbread Men
- Snow Sprinkled Gingersnaps
- Spice Cookies
- Triple G Gingersnaps
Old-Fashioned Gingersnap Cookies
With simple wholesome ingredients your grandma would use, this Old-Fashioned Gingersnap Cookie is easy to bake and even easier to eat!
- Prep Time: 20 Minutes
- Cook Time: 12 Minutes
- Total Time: 32 minutes
- Yield: About 2 to 2-1/2 Dozen Cookies 1x
Ingredients
3/4 cup unsalted butter, at room temperature
1 cup granulated sugar
1 large egg, at room temperature
3 tbsp. unsulphured molasses*
2 cups all-purpose flour, sifted
1-1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/4 tsp. ground black pepper
2 tbsp. granulated sugar
Instructions
Preheat oven to 350 degrees F. Grease or line baking sheets with parchment paper or Silpat liners. Set aside.
In a large bowl, using a standing or hand-held mixer, cream together the butter and sugar until light and fluffy. Beat in the egg and molasses. Sift the flour, baking soda, and spices together. Stir into the egg mixture until evenly combined. Scoop dough out using a tablespoon or #50 ice cream scoop. Roll in the 2 tbsp. granulated sugar. Place on the prepared baking sheets about 2-inches apart. Bake for 10 to 12 minutes. Remove from oven and cool on wire racks. Store in a tightly sealed container for up to 1 week.
Notes
*Black strap molasses can be substituted, but you will have a slightly bitter tasting cookie.
IMNPB
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