Gingersnaps with a KICK


Tried and true…. this is one of my ALL TIME favorite cookies.  Perfect for fall and Christmas.  The smell of molasses, cinnamon, ginger and cloves perfumes the whole house.  This recipe is “tweaked” a bit from the original I found in an old cookbook to make these extra “spicy” with cloves and they have a texture that is a bit different that those crispy cookies you might find in the store.  Chewy on the inside with a crackly “crust” on the outside.


2 C. flour

1 -1/2 tsp. ground ginger

1 tsp. cinnamon

1 tsp. baking soda

2 tsp. ground cloves *

1/4 tsp. salt

1 stick of butter (no substitutions!)

1-1/4 C. sugar

1/4 C. black-strap molasses

1 egg

In medium bowl, combine flour, ginger, cinnamon, baking soda, cloves and salt and set aside.

In large bowl, combine butter, 1 C. of the sugar, molasses, and egg until light and fluffy. Mix in the flour mixture on low until well combined.  Cover bowl and refrigerate for about one hour (or even overnight)

Preheat oven to 350 degrees.  Roll dough into 1″ balls and roll in the remaining 1/4C . of sugar.  Place about 2″ apart on ungreased baking sheets.  Bake for about 10 minutes or until the bottom is slightly darkened and the top barely starts to crackle.  DO NOT OVER BAKE!  Let cookies sit on baking pan for 1 minute and then remove to wire racks to cool completely.

Makes about 3 dozen


3 thoughts on “Gingersnaps with a KICK

  1. I have a friend who LOVES all things ginger. I’m thinking I’m going to have to make a big batch of these for her…

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