I’ve been meaning to share these cookies with you for years. They’re actually my favorite cookie, which is saying a lot. It’s a great November cookie, full of warm spices and just the right amount of chew. Sure, you can use them next month if you do the whole Christmas cookie thing, but something about these cookies say November to me. They’re from the same cookbook that gave us those wedding cookies back in May, but unlike those, these are nut-free, so they’re perfect for school bake sales. And even though the recipe calls for butter, you can easily swap it out for Earth Balance making them parve and perfect for post-turkey snacking.
Lilli and I made these last night for my mom’s birthday. I was going to bake a banana bread like I’ve been doing for the past few years, but the fruits weren’t as ripe as I prefer them to be. So we baked these cookies instead, and I’m happy we did, because as I have mentioned, I love these cookies.
Don’t roll your eyes at measuring out the dough by teaspoon; it takes less than 10 minutes when all is said and done. I’ve baked them on both parchment paper and a greased baking sheet. Both will work, but definitely let the cookies set for a minute or two before using a spatula to move them onto a cooling rack. I often get too excited and end up wrinkling half the batch in the process. More for me, I guess.
I hope you’ll give these cookies a shot and enjoy them as much as I do.
Old-Fashioned Gingersnaps from Favorite Cookie Recipes by Lou Seibert Pappas
¾ cup butter, room temperature
1 cup sugar
¼ cup molasses
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. ground ginger
Granulated sugar for coating
Preheat oven to 325F.
Beat butter and sugar together until creamy. Beat in egg and molasses.
In a separate bowl, stir together flour, soda and spices. Add to creamed mixture and beat until smooth. Batter will be soft.
Spoon out rounded teaspoonfuls of dough and roll into balls. Roll in sugar to coat lightly. Place on greased baking sheets 3 inches apart.
Bake in 325F oven for 10 to 12 minutes. Cool on a wire rack.