Anne Seversons Gingersnaps Recipe

Name: Anne Seversons Gingersnaps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3/4 cup butter; 1 cup sugar, plus more for rolling; 1 egg; 2 teaspoons baking soda; 1 scant teaspoon kosher salt; 2 teaspoons ground ginger; 1 teaspoon cinnamon; 2 teaspoons ground cloves; 4 tablespoons molasses; 2 cups flour

Servings: persons

3/4 cup butter
1 cup sugar, plus more for rolling
1 egg
2 teaspoons baking soda
1 scant teaspoon kosher salt
2 teaspoons ground ginger
1 teaspoon cinnamon
2 teaspoons ground cloves
4 tablespoons molasses
2 cups flour

1
In a stand mixer or food processor, cream together the butter and 1 cup sugar, then add the egg, soda, salt, spices and molasses and mix well.
2
Add flour and mix well.
3
Use a bit more flour if the dough seems too sticky it should be stiff.
4
Shape into a ball and refrigerate for at least 1 .5 hours or overnight.
5
Heat oven to 350 degrees.
6
Roll dough into small balls (smaller than a golf ball but bigger than a marble).
7
Rolls balls in a bowl of sugar; set each on an ungreased cookie sheet about 2 inches apart.
8
Bake 11 to 13 minutes, or until puffy.
9
Cool on a wire rack.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup butter, 1 cup sugar, plus more for rolling, 1 egg, 2 teaspoons baking soda, and more.

Yes, Anne Seversons Gingersnaps falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Anne Seversons Gingersnaps

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