Snappy Gingersnaps

November 10, 2017

Gingersnaps are so New England. They have been enjoyed for hundreds of years and are a direct descendent of gingerbread. They have a long European history, especially in Germany and England. In colonial times, they were called ginger biscuits. Gingersnaps get their name from the snappy sound they make and the use of ginger, a key ingredient believed to have come from India before making the world rounds to different cultures. Originally prized for its medicinal and health properties, ginger soon became a cooking ingredient.

Gingersnaps are particularly welcome at holiday time; making them is not hard or time consuming and your house will smell divine for days.

Snappy Gingersnaps
Makes about 3 dozen

2 cups flour
¼ tsp ground cloves
1tbsp ground ginger
1 tsp ground cinnamon
2 tsp baking soda
½ tsp salt
¾ cup soft butter
1 cup sugar
1 egg
¼ cup molasses
Coarse sugar

Sift dry ingredients together in a bowl. In a separate bowl cream the butter and sugar; beat in egg and molasses. Combine with dry ingredients.

Chill dough 30 minutes. Make walnut size round balls with your hands and roll each in coarse sugar.

Flatten each ball with a fork

Bake in 350F for 8 to 10 minutes or until nicely browned. Cool

More great holiday cookies at

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