These chewy gingersnaps will always be one of my favourite cookies. In fact, gingersnaps is a bit of a misleading name as they are in fact chewy and with none of the ‘snap’. They are what I chose to serve at my bake swap this year. I think this recipe may have originally come from Company’s Coming – a wildly popular recipe series out on the prairies. I haven’t even seen any of these in Quebec though. Unfortunately, I cannot confirm the source as I have it on a piece of paper in a recipe book!
Chewy Gingersnaps
Yield: 6 dozen if you stick to the 1 inch dough ball size
Butter or Margarine, 3/4 cup, 175ml
Granulated Sugar 1 cup, 250ml
Egg 1
Molasses 1/2 cup, 125ml
All Purpose Flour 2 1/2 cups, 600ml
Baking Soda 2 tsp, 10ml
Ground Ginger 2 tsp, 10ml
Cinnamon 1 tsp, 5ml
Salt 1/2 tsp, 2ml
Granulated sugar for rolling the cookie dough balls in
- Pre-heat oven to 350F
- Let the butter sit out at room temperature so it softens
- Cream the butter and first amount of sugar well. Beat in the egg and molasses
- Mix the dry ingredients together in a separate bowl. Slowly add to the wet ingredients.
- Mix well
- Shape into 1 inch (2.5cm) balls
- Roll each dough ball in sugar and place on a greased baking sheet.
- Bake for 10-12 minutes
- Let cool slightly and then let fully cool on a cookie rack.
I did not stick to the 1 inch dough ball rule, and only ended up with 4 dozen first time around with 1 dozen burnt (new oven and now I know not to put cookies on the bottom rack!). But guess what – the burnt ones got eaten anyways 🙂
Michelle Little
Writer & Photographer
