Carla Hall’s Gingersnaps


  • 2 cups flour
  • 1/2 cup crystallized ginger, minced
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon cloves
  • 1/2 teaspoon salt
  • 1 stick unsalted butter
  • 3/4 cup dark brown sugar
  • 1/4 cup molasses
  • 1 egg
  • 1/2 cup coarse sugar


  1. Preheat oven to 375 degrees.
  2. Combine dry ingredients and set aside.
  3. Cream butter and sugar. Add molasses and egg.
  4. Gradually add dry ingredients, but do not over mix.
  5. Divide dough into quarters and quarters into 1-inch logs. Chill dough for 1 hour.
  6. Cut dough into 1/4- to 3/8-inch coins. Place coins on parchment covered sheet pan and sprinkle tops with sugar.
  7. Bake for 7-8 minutes. Remove from oven and let cool. Bake 5-6 minutes for chewy cookies.
  8. Top with Lemon Royal Icing.*

*Lemon Royal Icing:¬†Mix one (one-pound) box confectioners’ sugar, 5 tablespoons meringue powder (or two fresh egg whites) and 1/2 teaspoon pure lemon extract until smooth. Add water, one teaspoon at a time, if consistency is too thick.

Joseph J. Airdo

Joseph J. Airdo is a film critic, producer and on-air personality for Breakthrough Entertainment, a talk radio show airing 10-11 a.m. Saturdays on KPHX 1480 AM and that shines a spotlight on the practical perspectives of the topics and themes explored in movies. He has a pet duck named Frozen who is as opinionated about movies as he is. E-mail him at

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