The recipe I like is Marie Ayers' one from AllRecipes.com, which yields cookies that are more chewy than crispy; how I personally prefer them. If you're looking for traditional crunchy gingersnaps, this is not the recipe for you, but if not, I recommend you give it a try! Here goes:
- 3/4 cup butter
- 1 cup white sugar
- 1 egg
- 1/4 cup molasses (I used fancy molasses)
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp salt
- cinnamon sugar (for rolling)
Mix the butter, white sugar, beaten egg, and molasses together. In a separate bowl, mix the flour, baking soda, ginger, cinnamon, and salt. Add 1/3 of the dry ingredients to the wet ingredients, stir well, then add the remainder of the dry ingredients, and stir some more.
Roll 1-inch diameter balls of dough between your hands and roll the top of each ball in cinnamon sugar. Place approximately 2 inches apart on ungreased baking sheets.
|rolling in cinnamon + sugar|
|I flattened these guys a bit, but it's not necessary if you're going for a thicker cookie|
Bake at 350 degrees F for 10 minutes, until the tops are rounded and slightly cracked. Remove from the oven, and let cool for a bit on the baking sheets, before transferring to a wire rack. Store in an air-tight container.
I got 30 cookies out of this, which froze just fine. Overall a simple but rewarding recipe. Enjoy!