Anne Severson’s Gingersnaps
Updated Oct. 27, 2022
- Total Time
- 45 minutes, plus at least 2 hours’ resting and cooling
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup butter
- 1cup sugar, plus more for rolling
- 1egg
- 2teaspoons baking soda
- 1scant teaspoon kosher salt
- 2teaspoons ground ginger
- 1teaspoon cinnamon
- 2teaspoons ground cloves
- 4tablespoons molasses
- 2cups flour
Nutritional analysis per serving (24 servings)
135 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 0 grams dietary fiber; 11 grams sugars; 1 gram protein; 110 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a stand mixer or food processor, cream together the butter and 1 cup sugar, then add the egg, soda, salt, spices and molasses and mix well.
- Step 2
Add flour and mix well. Use a bit more flour if the dough seems too sticky — it should be stiff. Shape into a ball and refrigerate for at least 1 .5 hours or overnight.
- Step 3
Heat oven to 350 degrees. Roll dough into small balls (smaller than a golf ball but bigger than a marble). Rolls balls in a bowl of sugar; set each on an ungreased cookie sheet about 2 inches apart. Bake 11 to 13 minutes, or until puffy. Cool on a wire rack.
Private Notes
Comments
Not "freakish" (previous comment) if you had a chance to read the story that accompanied this recipe when it was first published in the newspaper. It was titled "Please Mom One More Time" and begins, "I asked my mom the question this year, hoping like a child the answer would be 'yes' ". I can't make these cookies, or even think of them, without remembering Kim Severson's beautiful tribute to her mom. Almost like I was there.
Funny thing is my mom used to use four teaspoons of cloves. I cut it back to two, and you really do need a lot of clove for the kick. That's not to say less cloves is a wrong move, by any means.
Made these for our holiday cookie spread, and they were everyone’s favorite hands down. The best part was how simple they were to make. I made this dough first and let it chill all day while I made my other cookies, baking this cookie last. They were chewy with a bit of crisp sugar coating. Great spices, too! I loved the cloves and think this recipe is just right. Thank you Kim for sharing your mom’s recipe! What a gem! This will now be our holiday staple.
This is the best recipe I’ve found for gingerbread cookies. My friends and family cannot stop eating them. They all want to know my secret!
I just made these for the first time. Didn’t pay attention to the order of ingredients…oops. And I discovered I don’t have cloves at this house (darn). Nonetheless, they are delicious with a nice chew. I suspect b/c I didn’t add the soda salt etc to the butter sugar is why they didn’t puff up. Next time(and there will be a next time) I’ll have cloves AND I’ll pay attention. YUMMY!
Doubled all spices except for cloves. Absolutely delicious!
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