Originally appearing in our March/April 1993 issue, these gingersnap cookies created by Elizabeth Graubard of Palm Harbor, Florida, have stood the test of time. We swapped flavorful butter for the original's margarine and still love the snappy flavor and crisp texture.
6 tablespoons butter, softened
2/3 cup plus 3 tablespoons sugar, divided
1/4 cup molasses
1 large egg
2 cups all-purpose flour (about 9 ounces)
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground mace
How to Make It
Place butter in a large bowl; beat with a mixer at medium speed until fluffy. Gradually add 2/3 cup sugar, beating at medium speed until light and well blended. Add molasses and egg; beat well.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (through mace), stirring with a whisk. Gradually add flour mixture to butter mixture, stirring until well blended. Divide dough in half. Wrap each portion in plastic wrap, and freeze for 30 minutes.
Preheat oven to 350°.
Shape each portion of dough into 26 (1-inch) balls. Roll balls in remaining 3 tablespoons sugar, and place 2 inches apart on baking sheets coated with cooking spray. Flatten cookies with the bottom of a glass to 1/2-inch thickness. Bake at 350° for 12 minutes or until lightly browned. Remove from pans, and cool completely on wire racks.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
Great recipe. I substituted ground cloves for the mace and following aprior reviewers suggestion added wsome crystalized ginger. I also made them a little larger which made what I assume is a chewier cookie. I will make these again . .
These remind me so much of gingersnaps bought in the store. Very easy to make. I did not have mace, so I used cardamom, and they came out great! I could really taste the molasses, which I love. Definitely a remake!
Not so great. I followed the directions almost exactly, although I used 2 tsp of ground ginger, a heaping tsp of cinnamon, and 1/4 tsp of nutmeg instead of mace... but they are BLAND! Too bad, because the batter tasted pretty good. ;) Not sure if I should have added more ginger or different spices - maybe some black pepper to give it a good kick.
These cookies are great! I add about a tablespoon of crystallized ginger for more flavor. They cook fast. I usually take them out of the oven after only 10 minutes of cooking. Unlike most cookies, these are at their best a few hours after baking.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!