• ¼ pound (1 stick) unsalted butter
  • cup light or dark brown sugar
  • ¼ cup molasses
  • cups cake flour, plus flour for dusting
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 2 teaspoons ground ginger
  • cup milk


In the large mixing bowl of an electric mixer, cream the butter and brown sugar together. Add the molasses and blend well, then sift the dry ingredients over the mixture, continuing to beat at a lower speed until evenly blended. Add the milk and blend well, then chill the dough in the refrigerator for 1 hour.

Grease a cookie sheet. Preheat the oven to 350°. Remove the dough from the refrigerator. Heavily dust the work surface and rolling pin with sifted cake flour. Roll the gingersnaps as thinly as possible. The thinner they are, the crisper and spicier they will be. Cut cookies out with a cookie or biscuit cutter, then carefully lift them onto the greased sheet. They will be soft. Bake for 10 minutes, then remove the snaps from the sheet while still warm. Cool on wire racks.