Lara's Tender Gingersnaps

By Addie

Soft gingersnaps embody the tastes and smells of the season. Enjoy cloves, cinnamon and ginger blended into one delicious cookie. These are perfect for Thanksgiving and fall gatherings. —Lara Pennell, Mauldin, South Carolina

Ingredients

• 1 cup packed brown sugar
• 3/4 cup butter, melted
• 1 egg
• 1/4 cup molasses
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 cup sugar

Preparation

Step 1

In a large bowl, beat brown sugar and butter until blended. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon and cloves; gradually add to brown sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours.

Shape dough into 1 in. balls. Roll in sugar. Place 2 in. apart on greased baking sheets.

Bake at 350° for 9-11 minutes or until set. Cool for 1 minute before removing from pans to wire racks. Yield: 3 dozen.
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REVIEWS:

These were delicious! Thanks for sharing!

Made many batches and is now a family favorite and everyone asks for more!

I love gingersnaps! My cookies also need to be tender so I have two great things in one when I make these cookies. Thank you Lara!

These are very, very good! I made these a long with several very good homemade candies for Christmas. These won out over all the other goodies.

These are soft and delicious! So easy to make too. This is the first "from scratch" recipe that I've made and they are such a treat!

I loved ginger snaps when I was growing up, so when I saw this recipe, I got excited. These cookies are soooooooo delicious! I'll probably need to bake another batch since I'm eating so many of them.

My whole family loves these cookies. Especially my toddlers! A great addition to our Christmas cookie list.

Excellent, although mine did not look like the picture, they were delicious!

Great recipe! Easy and good. Would definitely make again.

I have been making this recipe for years! These are wonderful cookies. Soft, tasty, nothing too overpowering, not too sweet, not too UNsweet.

These were easy and delicious. Had a little trouble rolling into balls since they were so sticky but it was worth the effort!

I made these with the Pumpkin Pie Dip Recipe and dunked them in... amazing!

Great recipe! Not an overpowering Gingersnap, definitely will make again.

This is the best gingersnap recipe I have found yet! I made them nice and small so I could try and make pumpkin pie dip for them! They stayed soft after cooling and weren't too greasy!

Even when I think I overbake them, they are chewy in the middle. Spicy and delicious, definitely a keeper!

Did just as the recipe said. Great cookies!!

These are the best! I even made a huge batch and froze the dough balls so I can just pull a few out and stick in the oven (less temptation to eat the whole batch;) I even dipped them in the white candy coating for an event we went to ---- yum-yum!

I have made these cookies for several events now and everyone seems to like them, especially since they are soft. I substituted sorghum for the molasses and used a little more than the 1/4 cup called for in the recipe.

I have made these cookies for several events now and everyone seems to like them, especially since they are soft. I substituted sorghum for the molasses and used a little more than the 1/4 cup called for in the recipe.

These cookies were good but I like my moms gingersnap cookie recipe better.

These cookies are SOOOO good and very easy to make. The house smells great while they are baking and the mild flavor is wonderful. Not over powering.

Awsome gingersnap! These were very soft and had a mild molasses flavor. I only used 1/4 tsp cloves but otherwise kept the rest of the ingredients the same. I like dense, chewy cookies, so when I took them out of the oven I dropped the baking pan onto the cooling rack a couple times from about 6 iches high to purposely make them fall. I will be making these every year!

These are the perfect gingerbread cookie. Wonderful buttery and spicy taste. I love the chewy texture. I will make them again and again.

Great recipe. My son asks me to make these all the time. Getting ready to make some now!

The taste of these cookies is excellent. My only problem, is that my cookies turned out flat? They were puffed up until I took them out of the oven to cool 1 minute. Then they immediately fell, and were flat. Any ideas why this happens?

Delicious! These gingersnaps were soft and chewy. My family loved them. They were easy to make as well.

Excellent cookies. I frosted a few with cream cheese frosting. They also were a big hit.

Wonderful cookies and very easy to make. Unfortunately they lasted less than a day in my house with three teenage boys.

This is a classic soft gingersnap recipe with a delicate interior and a delicate crisp exterior. Everyone should have this recipe in their recipe stash! Excellent.