“We’d get sick on too many cookies, but ever so much sicker on no cookies at all.”
I do not have a cute introduction for today’s recipe. But that doesn’t mean it isn’t a good one.
These chewy gingersnaps are one of my go-to cookies. They turn out perfect and beautiful every time. So, if you’d like a cookie with sugar and spice and everything nice, try a chewy gingersnap.
This recipe makes enough to for an army. I halve it, more often than not.
- 1 1/2 C butter, softened
- 2 C sugar
- 2 eggs
- 1/2 C molasses
- 4 1/2 C flour
- 3 tsp baking soda
- 2 tsp cinnamon
- 2 tsp ground ginger
- 2 tsp ground cloves
- 1/2 tsp salt
- 1/2 tsp nutmeg
- Sugar, for rolling
In a large mixing bowl, cream butter and sugars. Add eggs one at a time, beating well. Beat in molasses.
In a separate bowl, combine the flour, baking soda, cinnamon, ginger, cloves, salt, and nutmeg. Gradually stir into the cream mixture. Refrigerate for an hour, or until dough is easy to handle.
Preheat oven to 350. Roll dough into 1-inch balls. Roll in sugar and place 2 in. apart on an ungreased cookie sheet. Bake for 10-12 minutes, or until puffy, lightly browned and cracked. Cool 1 minute before removing from pan.