Lee Harrelson
Yield
52 cookies (serving size: 1 cookie)

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Preheat oven to 350°.

Step 4

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.

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Ratings & Reviews

LccPearl's Review

madjack96
December 14, 2013
Since I didn't have mace, I substituted Allspice and added nutmeg. Cooked in a convection oven for just ten minutes- perfection!

WilmingtonDC's Review

CherylT
April 22, 2013
N/A

Janmarieb's Review

kcindc
July 04, 2012
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 . .

bmv0220's Review

WilmingtonDC
October 04, 2010
Truly one of my favorite cookies EVER! I've made them a couple of times now, and they always come out amazing....no substitutions or additions. A great ginger cookie.

madjack96's Review

bmv0220
May 18, 2010
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!

kcindc's Review

LccPearl
December 01, 2009
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.

CherylT's Review

Janmarieb
December 24, 2008
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.