Mrs. G’s Gingersnaps

Put away that bag of Betty Crocker gingerbread cookie mix and make these instead!  These cookies are crispy, yet soft and chewy and perfectly spiced – you won’t regret putting in a little more effort to make the real deal.   


  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 cup sugar, plus more for rolling
  • 1 egg
  • 1/4 cup molasses
  • 2 tsp baking soda
  • 2 cups flour
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp cloves


  • Cream the butter and sugar using an electric mixer
  • Add in the egg and then stir in the molasses
  • Sift together the dry ingredients and then add them to the wet mixture – mix well
  • Roll the dough into small balls about 1 inch in diameter and then roll them in granulated sugar
  • Place the cookie dough balls onto a greased or parchment paper lined baking sheet about 2 inches apart
  • Bake at 350°F for 8-10 minutes
  • Remove from sheet and cool on a rack -recipe yields about 3-4 dozen