Ginger Snaps

Ginger Snap Cookies
Ginger Snap Cookies
These are some of the best ginger snaps I’ve ever had.

Ginger Snaps


3/4 C butter
1/2 C brown sugar
1/2 C white sugar
1/4 C unsulphured molasses
1 large egg
1/2 tsp pure vanilla extract
2 C (280 grams) all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp ground cinnamon
2 tsp ground ginger
1/2 tsp ground cloves


Cream the butter and sugars until light and fluffy (about 2 – 3 minutes). Add the molasses, egg, and vanilla extract and beat until well mixed. In a separate bowl mix together the flour, baking soda, salt, and spices. Add to the butter mixture and mix until well combined. Cover and chill the batter for about 30 minutes.

Preheat the oven to 350 degrees F.

Place about 1 cup of white granulated sugar in a medium sized bowl. Roll the chilled dough into 1 inch balls. Roll the balls of dough in the sugar, coating evenly. Place on a parchment paper covered baking sheet, spacing about 2 inches apart and, with the bottom of a glass, flatten the cookies slightly. Bake for about 12 – 15 minutes or until the cookies feel dry and firm on top. Cool on a wire rack.

Makes about 4 dozen cookies.

1 thought on “Ginger Snaps”

Comments are closed.