There is something about these chewy gingersnaps that make them one of my most asked for treats from my friends and family. It doesn’t matter what time of year I make these gingersnaps, people always want more. It could be the fancy molasses that I use, or the extra ground ginger that I throw in, but I do know for sure that it is always necessary to double this recipe when I make it!

Also, I have heart shaped cookies in the picture because I made these on Valentine’s Day. The trick to making shapes with these gingersnaps is to follow the next 4 steps:

1. Line part of the counter with parchment and sprinkle some flour on it. I use parchment paper instead of putting it right on the counter because than I know for sure that the dough will not stick.
2. Roll as much of the dough into a big ball and place it on the parchment paper.
3. Using a rolling pin, roll the dough until it is about ¼ inch thick.
4. Cut out desired shapes with cookie cutters and place on cookie sheets. Sprinkle with sugar on top.
5. Repeat steps 2 through 4 if you have more dough.

Prep time: 15 minutes
Bake time: 10-12 minutes
Ready in: 30 minutes
Makes 45 Gingersnaps

Ingredients:

¾ cup              Unsalted Butter at room temperature
1 cup                Sugar
1                         Large egg at room temperature
½ cup              Fancy molasses (I used Grandma’s Original)
2 ½ cups        All purpose flour
2 tsp                 Baking soda
2 ½ tsp            Ground ginger
1 tsp                  Ground cinnamon
½ tsp                Salt
¼ cup               Sugar

Directions:

• Preheat the oven to 350 degrees F and line 2 cookie sheets with parchment paper. Set aside.
• In a large bowl cream the butter and the first amount of sugar for 3-5 minutes. Mixture should look light and fluffy. Add the egg and beat until incorporated, about 5-10 seconds. Add molasses and beat until smooth, about 10-15 seconds.
• In another bowl, whisk the flour, baking soda, ground ginger, ground cinnamon and salt.
• Add the flour mixture to the butter mixture in 2 additions. Beating until there is no dry flour remaining after each addition.
• Roll the dough into 1 inch balls and roll in the second amount of sugar.
• Place one pan on the top of the oven, the other on the bottom.
• Bake for 10 minutes then switch the pans for another 2 minutes. Take out when beginning to brown on top. Let cool on pan for 5 minutes and then transfer to wire racks for another 5 minutes. Now enjoy!