Christmas Gingersnaps

These flavorful cookies are good anytime of the year. (From 101 Best-loved Holiday Cookies, 1998 Sunset)

Yield: 5 servings ( Serving Size: dozen )
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  • 3/4 cup(s) butter or margarine
  • 1 cup(s) granulated sugar
  • 1/2 cup(s) dark molasses
  • 1 egg
  • 2 1/2 cup(s) all-purpose flour
  • 1 1/2 teaspoon(s) baking soda
  • 1 tablespoon(s) ground ginger
  • 2 teaspoon(s) ground cinnamon
  • 1/4 teaspoon(s) ground allspice
  • 1/4 teaspoon(s) ground cloves
  • 1/4 teaspoon(s) ground nutmeg


  1. Beat butter or margarine (at room temperature) with sugar and molasses; then beat in egg. Mix in flour, baking soda and spices.

  2. Shape dough into 1-inch balls and set 2 inches apart on buttered baking sheets. With a flat-bottomed glass dipped in granulated sugar (1/4 cup total), flatten balls to 1/4 inch.

  3. Bake in 325 degree oven until cookies spring back when gently pressed in center, 10 to 12 minutes. Cool, then serve, or store up to 1 week. MAKES: 65.
February 2012

This recipe is a personal recipe added by ebelle and has not been tested or endorsed by MyRecipes.

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