Munchie Monday: Mrs. Macculloch’s Ginger Snaps

For the holidays, we are sharing Louisa Macculloch’s recipe for gingersnaps. Mrs. Macculloch (1783-1863) had several recipes for gingerbread, but this is the only gingersnap recipe, and they are delicious!

Gingersnaps are a healthy alternative to other sweets because ginger has added health benefits such as being an anti-inflammatory, stimulating blood circulation, and aiding digestion. 

Original Recipe: Ginger Snaps

1 cup butter

1 cup sugar

2 cups molasses

1 tablespoon soda

1 ditto ginger

Flour to roll out  

Adapted Recipe: Ginger Snaps

1 cup (2 sticks) butter, softened

1 cup sugar plus extra for rolling cookie dough in

2 cups molasses

1 tablespoon baking soda

1 tablespoon ginger

5 cups of flour

Preheat oven to 375 degrees. Cream softened butter and add sugar with hand mixer or in stand mixer. Add two cups of molasses until incorporated. In separate bowl sift flour, baking soda and ginger.  Add dry ingredients in three batches to combine well. Use a teaspoon to scoop out dough, a heaping teaspoon, roll dough in sugar and place on a greased cookie sheet. Bake 10-11 minutes. Cookies will still be a little soft when removed from oven. Let cool two minutes on cookie sheet before transferring to a cooling rack. Makes 5 dozen, 3-inch round cookies.