Julee Rosso, Sheila Lukins

Gingersnaps

Preparation info
  • About

    6 dozen

    cookies
    • Difficulty

      Medium

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

By far the snappiest ginger cookies we’ve yet made—ginger addicts take note! A stack of these interlaced with ginger-flavored whipped cream makes a great “ice box dessert.”

Ingredients

  • 2 cups (4 sticks) unsalted butter, at room temperature
  • 2½ cups (packed) dark brown sugar
  • 3

Method

  1. Cream the butter and brown sugar together in a large mixing bowl until light. Beat in the eggs, and then the molasses.
  2. Sift the flour, ginger, cinnamon, baking soda, and salt together in another bowl. Using a wooden spoon, stir into the butter-sugar mixture until completely incorporated.
  3. Cover the bowl with plastic wrap and set it aside for 30 minutes