a few years ago, when i was at my sister’s house, she had a few dozen of these ginger snaps. homemade and staying fresh on her kitchen counter in a big ziplock bag. we were about to sit down for the evening when she went and grabbed it before plopping down on the sofa. she offered me one. “ehh, i’m sort of meh about gingersnaps.” “try these,” she said. i did, pretty sure i wouldn’t be that surprised. well, that was number one of at least ten that night. i remember literally being shocked at the speed at which i was eating these gingersnaps (and the amount!). the two of us plowed through that bag. her mother-in-law is quite the baker, and they were homemade by her. if lin’s made it, it’s probably good. she knows her way around baking in the kitchen. i don’t doubt how amazing a good gingersnap is anymore. this one is sort of heavy on the spices, which i think makes them particularly great. i’m always surprised by the amount of spices it calls for. “a whole teaspoon of ginger and cinnamon?” (a teaspoon never sounds like a lot but dumped atop a mound of flour, it looks like a lot.) plus, some cloves for good measure.
best gingersnaps ever
(recipe credit: lin hauf!)
1 cup packed brown sugar
3/4 cup oil
1/4 cup molasses
1 egg
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/4 tsp salt
mix ingredients from brown sugar to egg together. beat well. then, mix flour to salt in a separate bowl. gradually blend flour mixture into molasses mixture – by hand. using about 1 T for each, form into 1 1/4″ balls. roll in granulated sugar (you could skip this step). place 2″ apart on a greased cookie sheet. bake at 375 degrees for 10-12 minutes. makes 4 dozen, depending on their size.
Yes! Gingerbread stuff is kind of touch and go for me as well. I think you're right, it needs a lot of spice. I'm totally making these for Christmas!
Ooh, those look so good! I love the photo's you made of them too! Great job!
Those look delightful. I'm totes making these soon.
I love ginger snaps! Definitely going to book mark this recipe, thank you for sharing!
My favorite!
is that 1 tsp or 1 tbsp of salt? they sound good. can't wait to try 'em out this holiday season.
quarter teaspoon!
good to know. thanks!
yum! i love gingersnaps, just perfect for fall too.
http://semiweeklyeats.blogspot.com/2013/09/work-outfit-2.html
Gingersnaps are my dad's all time favorite. Looking forward to whipping up a surprise batch for him. Thanks, as always, for sharing!
Looks good! thanks for the recipe.
Look delicious!! I'm going to have to try and veganize them for us. With all that sugar and spice though, you really can't go wrong. 🙂
Yummy! I feel like these would be delicious with a pumpkin spice latte. Yay for all things fall, including my cliche pumpkin drinks! 🙂
I am such a sucker for gs and these look DIVINE. I always trust your recipes. Gonna be making these ASAP.
Ps.. baller photos.
I LOVE a good gingersnap. Ooh, I want to go out and get the ingredients so I can make these tonight. Homeland + these is sounding like a good night.
Confession:
I like baked gingersnaps. And I LOVE unbaked gingersnap dough. These look delish!
-Amy
yum….these look delicious! My mother in law makes a great ginger snap. I have the recipe but I have never actually tried making them. But these I might give a try!
Nicely done sista. I'll let Lin know what a hit her cookies are with you and the rest of the interwebs 😉
Gingersnaps are my jam!
Your food photography….ah!!! And I am a die-hard gingersnap fan, although I agree it can be hard to find the right ones. And store bought ones? Forget it. These I will be making!
i've never had ginger snaps.. may just add it to my fall list 🙂
yum. we just had our oven fixed after it being out of commission for MONTHS (yes, me and my domesticity didn't miss itatall) and this is the first thing I thought of. Totally making these with Bash when he wakes up and taking them to Simon and his fellow rezzies tonight. I'll be the cool wife just ONCE these four years. Just once.
I like the title of your recipe-awesome. 🙂 comments were closed on your shoemint post-but you looked super cute in your all black outfit!
Just pulled my first batch out of the over. Oh. My. Word. You weren't kidding. These are wonderful! Thanks for the recipe!
Making these today.
What kind of oil? Thank you 🙂
last week i used coconut oil, this week i used butter! both times they were delicious!
Has anyone tried to make these gluten free?! I bought the ingredients yesterday but am hesitant to try!
Hi Sarah, did you end up trying these GF?
Is it very sweet?
Did somebody try with less sugar …. just asking because American recipe are always too sweet for my French taste
Thanks
i wouldn’t say this one is overly sweet (i tend to agree with you though!) but i think you could try 3/4 cup of brown sugar if you wanted.
i love ginger cookies and am going to be making these, maybe even tonight!
Just made these today on Christmas Eve. Sooo good. Will definitely be making these a holiday tradition! Thank you for sharing.