Aunt Helen's Gingersnaps

No, I don't have an Aunt Helen. Rather, this recipe came from a book I read called, "Fleece Navidad" in which one of the characters has an Aunt Helen who supposedly makes really good gingersnaps.

The recipe calls for more ginger powder than most recipes and has some cinnamon in it as well. It also uses dark brown sugar to add to the rich molasses flavor.


My finished cookies weren't very thick, but at least they weren't super flat. Since they were thicker than Alton's cookies, this meant that they also had a softer chew which I liked. Plus, they had a nice spicy flavor too which will probably deepen over the next couple of days (if they last that long before getting eaten).

After tasting these, I agree with the character in the book. Aunt Helen does make good gingersnaps.


Aunt Helen's Gingersnaps (from Fleece Navidad)

2 1/2 c. all-purpose flour
1 Tbsp. + 2 tsp. ground ginger
2 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 c. packed dark brown sugar
1 large egg
1/4 c. molasses
1/4 - 1/2 c. white sugar, for rolling (I used turbinado sugar)

Heat oven to 350F. Lightly grease cookie sheets. Mix flour, ginger, cinnamon, baking soda, and salt in a small mixing bowl. Cream butter and brown sugar together in a medium bowl, mixing well. Add the molasses and mix until blended. Add in the flour mixture.

Cover bowl with plastic wrap and chill for 15 min. Then take out and roll into 1 1/4-inch balls. Roll balls in sugar and place 2 inches apart on prepared cookie sheets. Bake just until puffed and cookies look dry - anywhere from 9-14 min. Do not over-bake or cookies will become hard. Carefully remove with metal spatula to wire rack to cool.

Makes approximately 32-40 cookies