This recipe is contributed by Tara Noland, author of the blog Noshing with the Nolands.

Ginger Snaps are a great cookie for any time of the year but I especially like them at Christmas. That crunchy snap of a cookie full of wonderful spices make you think of the holidays. The whole family will love this cookie. Kids especially are drawn to this cookie with its sugary outside.

When I make these my husband jokes that they look so perfect he would swear I bought them but I didn't! It is an easy recipe that I know you will all love to make again and again. Have them when you are coming out of the cold with a steaming hot chocolate or coffee. Sit back, relax and enjoy the flavors of the season.

**Gingersnap Cookies**

Makes 36 cookies


3/4 cup butter, softened

1 cup white sugar

1 egg

1/4 cup molasses

2 cups flour

2 tsp ground ginger

1 tsp cinnamon

2 tsp baking soda

1/2 tsp salt

1/2 cup white sugar for decoration


  1. Preheat oven to 350F.
  2. In the bowl of a standup mixer with a paddle attachment, cream together the butter and 1 cup sugar. Beat in the egg and molasses until well mixed. Whisk together the flour, ginger, cinnamon, baking soda and salt. Add the flour mixture to the molasses mixture in small portions until completely mixed together.
  3. Roll the dough into 1" balls and roll into remaining sugar. Place on a ungreased cookie sheet 2" apart. Bake for 8-10 min. until cookies have flattened and are golden brown. Allow cookies to cool on the sheet for 5 min. and then remove to a cooling rack to cool completely.

Adapted from Grandma's Gingersnaps on Allrecipes.

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