Gingersnaps
A Wise family Christmas tradition—crisp, crackly gingersnaps with molasses and spice.
Gingersnaps
This cookie is a Wise family Christmas tradition. The recipe was from my first cookbook, Better Homes and Gardens New Cook Book. It was a wedding present in 1992.
Time
- Prep: about 15 minutes
- Bake: 8–10 minutes per sheet (375°F)
- Total: about 25 minutes (first batch)
Nutrition Facts
Serving size: 1 cookie · 1 of about 36
- Calories ~120
- Protein 1 g
- Fat 5 g
- Carbohydrates 18 g
- Fiber 0 g
- Sodium ~95 mg
All nutrition facts are AI generated and approximate.
Ingredients
- 2¼ cups all-purpose flour
- 1 cup packed brown sugar
- ¾ cup vegetable or other neutral oil
- ¼ cup molasses
- 1 egg
- 1 tsp baking soda
- 1 tsp ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ cup sugar (for rolling)
Directions
- Preheat oven to 375°F.
- In a stand mixer or large bowl, blend 1 cup flour and all other ingredients except the rolling sugar on high until completely mixed.
- Mix in the rest of the flour.
- Form into 1-inch balls and roll in sugar. Place on cookie sheet about 2 inches apart.
- Bake 8–10 minutes. You should be able to see cracking on the top.
- Let cool 2 minutes, then move to a cooling rack to finish.