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Classic Cookie Recipes – Gingersnaps

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  • Author: Mavis Butterfield



2 cups all-purpose flour
3/4 cup unsalted butter
1/4 cup molasses
2 eggs
1 cup brown sugar
2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/3 cup coarse sugar for rolling cookie dough in


  1. Preheat oven to 350 degrees
  2. In a large mixing bowl stir together the brown sugar, butter, molasses, and egg and set aside.
  3. In another bowl stir together the flour, baking soda, salt, cloves, cinnamon, and ginger.
  4. Slowly stir the flour mixture into the molasses mixture until totally combined.
  5. Chill cookie dough in the refrigerator for one hour.
  6. Using a 1 tablespoon cookie scoop, scoop the dough out of the bowl and drop the dough balls on to a plate of coarse sugar.
  7. Roll cookie dough in sugar and place on a lined cookie sheet {I like to use parchment paper} and bake at 350 degrees for 9 to 10 minutes.
  8. Cool on wire racks.
  9. Serve with a big glass of milk.