Thanksgiving is usually the first time during the year that I make these. They are light, with a ginger flavor that is strong, but not over powering, combined with a touch of cinnamon. I watch these cookies like a hawk after about 8-10 minutes to make sure that they do get fully baked, but that I take them out while they are they "correct shade of golden brown" and not too crisp. My family likes them with a little crisp-ness on the edge and soft, pillowy center.

Here I am in the kitchen baking them, (jk).

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Ginger Snap Cookies,  This makes about 3 dozen cookies. (if you can keep your family out of the dough)


  •     2 cups all purpose flour
  •     ¼ tsp salt
  •     2 tsp baking soda
  •     1 tsp ground cinnamon
  •     1 Tblsp ground ginger
  •     3/4 cup light brown sugar
  •     1/4 cup granulated sugar
  •     1 & 1/2 sticks of butter (6oz) room temp
  •     1 egg
  •     ¼ cup molasses

*Additional granulated (white) sugar for rolling the cookie balls in, before baking.

Preheat oven to 350 F degrees.
Combine the first six ingredients in a bowl, set aside. Cream the sugar and butter, until light and fluffy (about 3 minutes). Then add egg, molasses, mix until combined. Then add the dry ingredients; mix well. (If you are  using an electric mixer, watch out, the addition of flour and a electric mixer = huge puff of flour if you start mixing too quickly). Allow to set in the fridge for about 20 minutes, but no longer than half an hour or it will be too firm. Form balls of dough about 1 1/2 inches and roll them in the granulated sugar before putting on a cookie sheet. These will spread a touch.

I recommend using baking parchment on your cookie sheets, esp with the cookies being rolled in sugar, otherwise place them onto a greased cookie sheet and bake for about 13 to 15 minutes, with my oven I have to turn the cookie sheets around  half way through baking. Just a note, this is more of a cake like textured cookie.