Baker’s Recipe: Gingersnaps

A well made Gingersnap is like a hidden spellbomb. The sweet cookie hides a vicious, spicy secret that makes these cookies absolutely delicious in the colder months. If you prefer gingersnaps with less of a bite, reduce the spices in this recipe by half – but be warned, orges will smell your weakness and hunt you down.

Makes around three dozen cookies

3/4 stick of softened butter, unsalted
1/2 cup of brown sugar
1/2 cup of white sugar

1/3 cup of molasses
1 egg
1 tablespoon of vanilla extract
2 cups of flour
1/2 teaspoon of baking soda

2 teaspoons of ground cinnamon
2 1/2 teaspoons of ground ginger
1 teaspoon of ground clove

1/2 teaspoon of salt

Mixing bowl
A strong mixing spoon
Baking sheet
Parchment paper



Preheat the oven to 350 degrees F. In a large mixing bowl, cream together the butter and sugars. Then mix in the egg, molasses and vanilla extract. Sift together the flour, baking soda and all of the spices.

Beat the dry ingredients into the creamed sugar until mixed evenly. Word of caution, this dough is thick and needs to be mixed by spoon or hand – it will destroy an electric mixer!

Drop one inch balls of dough an inch apart on a parchment lined baking sheet. Back for 12-15 minutes. Shorter time for a chewy cookie, longer for a harder gingersnap.