Crackled Gingersnaps

Another new addition to the South Arm Christmas Craft Fair baked goods sale is Crackled Gingersnaps.


If you like a thicker, more chewy cookie, leave it in a small ball; you don’t have to press it down with the bottom of a cup.


  • 2 1/2 cups unbleached flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 3/4 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 1/4 to 1/2 cup granulated sugar for coating


Makes 18 to 20 cookies


056Preheat oven to 375 degrees.Whisk together flour, baking soda, salt, cinnamon and ginger.

Cream butter and sugar together until light and fluffly, add egg.

Add molasses.

059Add flour mixture and whisk until combine.
064Scoop out a heaping tablespoonful, roll into a ball, roll in sugar to coat.

Press down lightly with the bottom of a cup.

Place on prepared cookie sheets and bake for 10 to 15 minutes depending on how crisp you like them.

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