Ginger Snaps

  • Author: Meagan


The great thing with these cookies is that you can cook them longer to get a ‘snap’, or cook them for only 10 minutes like I tend to do and allow the sugared outside to add a bit of crunch.  Either way, these are a family favorite and this recipe is a blend of sorts from my Mom and Mother-in-law.

**For over-the-top cookie sandwiches, measure each cookie exactly so they fit together beautifully (I find 22 g/cookie is perfect), and then spread thick cream cheese icing in between right before serving.**



Ginger Snaps

2 c. flour – leveled

2 t. EACH ground ginger AND ground cloves

1 t. cinnamon AND 1/2 t. salt

2 t. baking soda

3/4 c. butter

1 c. sugar (plus extra for rolling – optional)

1 egg AND 1/4 c. molasses


Preheat the oven to 350 and combine the 6 dry ingredients in a small bowl and set aside.  Using your electric mixer, beat together the butter and sugar and then add the egg and molasses, mixing well to combine.

Gradually add the dry ingredients and mix until there is no trace of flour and then roll the cookies into equal sized balls – I usually do the size of a heaping teaspoon.  At this point you can then carefully roll each ball in a bit of white sugar before placing on your baking sheet covered with parchment paper, about 2 inches apart – they are tasty both ways so don’t worry if you you don’t feel like it.

As I mentioned, I bake mine for 10 minutes – but try longer if you like more crunch.  These are especially good with an afternoon cup of coffee.

  • Category: Cookies


From Meagan's Kitchen

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