Really Ole Fashion Gingersnaps Recipe

Name: Really Ole Fashion Gingersnaps
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 1 or more
Ingredients: 1 cup butter, softened; 1 1/2 cups brown sugar, packed; 1 large egg; 1/4 cup molasses; Vinegar; 2 1/2 cups all-purpose flour; 2 teaspoons baking soda; 1 1/2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon salt; 1/4 cup granulated sugar

A treasured family recipe passed down through generations, these Really Ole Fashion Gingersnaps deliver the perfect balance of spice and snap! Dating back to the 1940s, this recipe has been a beloved classic for decades. Get ready to enjoy the warm, comforting flavors of traditional gingersnaps – a perfect treat for any occasion. Myrna2's secret family recipe!

Prep Time 20 mins

Cook Time 15 mins

Calories 513 kcal

Protein 12g

Rating 4.5 (6 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Really Ole Fashion Gingersnaps

1 cup butter, softened
1 1/2 cups brown sugar, packed
1 large egg
1/4 cup molasses
Vinegar
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup granulated sugar

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How to Make Really Ole Fashion Gingersnaps

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
Beat in the molasses and eggs until well combined.
In a separate bowl, whisk together the flour, ginger, cloves, cinnamon, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Roll the dough into 1-inch balls and roll each ball in granulated sugar.
Place the balls onto the prepared baking sheets, leaving some space between each cookie.
Slightly flatten each ball with a fork, making a criss-cross pattern.
Bake for 10-12 minutes, or until the edges are set and lightly golden brown.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious homemade gingersnaps!