Gingersnaps

This cookie is a Wise family Christmas tradition. The recipe was from my first cookbook, Better Homes and Gardens New Cook Book. It was a wedding present in 1992.

All nutrition facts are AI generated and approximate.

Ingredients

• 2¼ cups all-purpose flour
• 1 cup packed brown sugar
• ¾ cup vegetable or other neutral oil
• ¼ cup molasses
• 1 egg
• 1 tsp baking soda
• 1 tsp ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ¼ cup sugar (for rolling)

Directions

1. Preheat oven to 375°F.
2. In a stand mixer or large bowl, blend 1 cup flour and all other ingredients except the rolling sugar on high until completely mixed.
3. Mix in the rest of the flour.
4. Form into 1-inch balls and roll in sugar. Place on cookie sheet about 2 inches apart.
5. Bake 8–10 minutes. You should be able to see cracking on the top.
6. Let cool 2 minutes, then move to a cooling rack to finish.

Notes

• Add flour in two stages: Blend with 1 cup first, then work in the rest—it keeps the stiff dough from straining the mixer.
• Roll well in sugar: A generous sugar coating gives the tops their signature crackle and sparkle.
• Watch for cracks: The cookies are done when the surface shows cracking, around 8–10 minutes.
• Cool briefly, then move: Let them set 2 minutes on the sheet before transferring to a rack so they don’t break.
• Storage: Keep in an airtight tin to hold their snap.

Why This Works

• Molasses meets soda: The acidic molasses reacts with the baking soda to lift the dough and create those crackly tops.
• Oil for crispness: Using oil instead of creamed butter gives these gingersnaps their signature crunch.
• Sugar coating crackles: Rolling the balls in sugar forms a crisp, sweet shell that fractures as the cookies spread.
• Warm spices bloom: Ginger, cinnamon, and cloves develop and deepen in the heat of the oven for that classic spiced aroma.