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Gingery Gingersnaps with Chocolate Covered Ginger

October 3, 2014
by Cornelia Emlen

Serves: Makes 3 dozen cookies.

A family favorite! Eat warm right out of the oven or store for later. These freeze well.
  • ¾ butter
  • 1 cup granulated sugar, and a bit more for rolling, if desired
  • 1 egg
  • ¼ cup molasses
  • 2 cups all purpose flour
  • 1 ½ teaspoon baking soda
  • 1 tablespoon ground ginger
  • ½ teaspoon ground clove
  • 1 teaspoon cinnamon
  • ½ cup+ chocolate covered crystallized ginger (or substitute dark chocolate chunks and chopped crystallized ginger)
Farmers To You Ingredients:
Other Fresh and Pantry Ingredients:
  • butter, sugar, molasses, baking soda, ginger, clove, cinnamon
  1. Preheat oven to 350 degrees.
  2. In a mixer, beat butter/shortening until fluffy.
  3. Add sugar and beat until combined. Then add egg and combine until smooth.
  4. Add molasses. Beat until smooth.
  5. Slowly add flour, baking soda and spices to mixture and beat until thoroughly blended.
  6. Fold in chocolate covered ginger using a rubber/latex spatula.
  7. Line 2 cookie sheets with parchment paper.
  8. Gather tablespoon-sized amounts of dough and quickly roll into a ball in the palm of your hands (approximately 1” in size). Roll balls in sugar, if desired.
  9. Place dough balls on cookie sheets and bake for 7 – 10 minutes, depending on whether you want chewy or crispy cookies.