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+ servings

Gingerbread Cookies

Marybeth Feutz
These thin, crispy Gingersnap Cookies are packed full of flavor and are a snap to bake. Make them your new favorite holiday cookie!
Prep Time 2 hrs
Cook Time 14 mins
Total Time 2 hrs 14 mins
Course Dessert
Servings 6 dozen cookies

Ingredients
  

Instructions
 

  • In an electric mixer, cream softened butter with 2 cups sugar until light and fluffy. Add eggs and molasses; mix until combined. Add baking soda, salt, cloves, ginger, and cinnamon; mix until combined.
  • Slowly add flour, mix thoroughly.
  • Chill dough for 1-2 hours.
  • Place 1/2 cup sugar in a shallow tray. Roll dough into 1 inch-balls, and coat with sugar.
  • Place dough balls on ungreased cookie sheets. Bake at 375 degrees for 12-14 minutes, to desired crispness. (Cookies will get crisper as they cool.) Rotate racks in the oven halfway through baking to prevent over-browning.
  • Cool on wire racks.
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