Gingersnaps are sweet and spicy with just enough warmth to make them a perfect winter cookie.

I make these gingersnaps every year at the holidays. This year I noticed how popular they were both for the adult and the kid set. I made a mental note to make them again soon— because why wait another year for a yummy cookie! Last week I made them for Valentine’s Day and may have started a new tradition. I typically gravitate towards a chocolate dessert for this February holiday, but the kids already receive so many chocolate treats that I decided to pull out my gingersnap recipe. It was a big hit, again. We each enjoyed a couple for dessert (along with a few candies) and then we brought the remaining 50 or so cookies on a visit with cousins. They were gobbled up within a day.

This recipe originated with my Aunt Trish who sent me a recipe for Ginger Sugar Cookies. At the time, I was on a search for a good gingersnap recipe— one that was both crisp and chewy and had just the right hint of spices. I made a few adjustments to the recipe my aunt sent me and came up with the one below. I love the results and hope you do too. Try it. I bet those you feed will be glad you did.

After chilling the dough, I use a teaspoon to measure out enough dough for a 1/2″ ball.

Roll each ball of dough in granulated sugar.

Flatten the dough ball with the bottom of a glass.

Bake and enjoy.

Gingersnaps

Makes 5-6 dozen

8 Tbsp. (1/2 cup) margarine
4 Tbsp. (1/4 cup) unsalted butter
1/2 cup sugar
1/2 cup brown sugar
1/4 cup molasses
1 large egg
2 cups (10 1/2 oz) all-purpose flour
2 tsp. baking soda
1  1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1  1/2 tsp. salt

1. Melt margarine and butter. Let cool slightly. In bowl of an electric mixer, put the sugars and molasses. Add the melted margarine/butter and egg and beat until well combined. In a separate bowl, combine flour, baking soda, spices and salt. Whisk to combine. Add to butter mixture and beat until just combined. Chill dough for at least a couple of hours or overnight.

3. Preheat oven to 375°F.  Roll dough into 1/2″ balls. Roll each ball in granulated sugar and place about 2″ apart on a baking sheet lined with parchment paper (or greased). Using the bottom of a glass, flatten each ball of dough. If dough sticks to glass, dip the glass in granulated sugar before pressing down on cookie.

4. Bake for 8-10 minutes, or until cookies are crackled looking and barely browned.