Gingersnap Cookies

Oxmoor House
To make the dough easier to handle, freeze it before slicing the cookies.
40 servings (serving size: 1 cookie)


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1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons dark molasses
1 tablespoon cold strong brewed coffee
1/2 cup sugar
6 tablespoons butter or stick margarine, softened
2 tablespoons finely chopped crystallized ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons sugar


Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a small bowl; set aside. Combine molasses and coffee in a small bowl; set aside.

Beat 1/2 cup sugar and butter at medium speed of a mixer until light and fluffy. Add ginger, cinnamon, and cloves; beat well. Add flour mixture and molasses mixture; beat at low speed until well-blended.

Gently press dough into a ball; wrap in plastic wrap, and freeze 15 minutes. Shape dough into a 7-inch roll; flatten to 1-inch thickness. Wrap in plastic wrap; freeze 8 hours or overnight.

Preheat oven to 350°.

Cover 2 baking sheets with parchment paper; secure to baking sheets. Cut dough into 40 (1/8-inch-thick) slices; place 1/2-inch apart on prepared baking sheets. Sprinkle with 2 tablespoons sugar. Bake at 350° for 10 minutes (cookies will be slightly soft in center, but will harden as they cool). Remove from baking sheets; cool completely on wire racks.

Note: Store the remaining gingersnaps in an airtight container.

Created date

August 2007