Lis’s Famous Gingersnaps

The secret is finally revealed! I have been making these for over 10 years with this same recipe and have gotten many reports that they are the BEST Christmas cookie that exists – and I agree! This makes a large yield of dough so I make a dozen or so at a time – I keep the dough in the fridge all season long to make more when I need to. Enjoy!

Lis’s Famous Gingersnaps

  • 1 1/2 cups butter (no substitutes), softened
  • 2 cups sugar
  • 2 eggs
  • 1/2 cup Grandma’s molasses
  • 4 1/2 cups all-purpose flour
  • 3 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground¬†ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • Additional sugar

In a mixing bowl, cream butter and sugar with beater (Kitchenaid is best!). Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture. Refrigerate for 1 hour or more until dough is easy to handle.

Roll into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 7-12 minutes or until puffy and lightly browned. Cool for 1 minute before removing to wire racks.

Err toward undercooking, when you think they look done, they were probably done a full minute or two before. Keep a close eye on the oven! 

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