Monday, July 18, 2016

Ginger Snaps

Love these...I think you might too.
  • 3/4 cup butter 
  • 1 cup white sugar
  • 1 large egg
  • 1/2 cup molasses
  • 2 1/2 cup flour
  • 2 tsp baking soda
  • 1 1/2 tsp ginger
  • 1/2 tsp all spice
  • 1 tsp cinnamon
  • 1 tsp salt
  • extra sugar for rolling unbaked cookies in before baking
  1. Cream together butter and sugar.
  2. Add egg and molasses and beat well.
  3. Add remaining dry ingredients and mix well.
  4. Roll into 1 1/2" balls.
  5. Roll balls in extra sugar, coating with sugar all the way around.
  6. Place on parchment lined cookie sheets.
  7. Bake at 350Âș for 13 minutes. 
  8. Allow to cool one minute on pan before removing to cooling rack. They will take on more of a crackle top this way and get slightly crispy. 
Yields 2 1/2 dozen large cookies. 
**You can make the balls smaller to get more cookies, but then adjust the baking time down to 10 minutes.**


  1. Oh yummy; I love Ginger Snaps and these look absolutely delicious!

  2. I have been looking for a super crispy "snap", almost hard, type cookie recipe.....would this turn out this way???

  3. This recipe is identical to one I've made for years. The secret is in the length of baking time. A friend shared her recipe for "soft" molasses/ginger cookies rather than snaps. the recipe was the same as I was using but she baked hers 8 minutes whereas I was baking mine for 12 to 15 minutes depending on the size.

  4. My recipe is called "Ginger Crinkles," and calls for brown sugar as opposed to white, 1/4 cup less flour, no salt, and they are cooked for 10 minutes at 375. My cookies are soft and slightly chewy, and only get crunchy if I overcook them.

  5. Thank you for sharing Kathy, these were my dad's favorite and were baked for his birthday which would have been today July 18. Thank you for the memory.

  6. Oh - we love ginger cookies and this recipe looks great! Some great tips in the comments above as well.