Ginger Snaps

Rachelle Teller

By
@stellerkitchen

Molasses and gingersnap cookie, all in one. My grandmother always used to make these for us as kids.

Note: For more of a ginger taste, follow the recipe as shown. For more cinnamon taste, swap the amounts on the spices. Or add equal amounts (2 Tablespoons) of both for a more balanced cookie.


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Comments:

Serves:

makes 4 dozen

Prep:

20 Min

Cook:

50 Min

Ingredients

1 c
sugar
2 Tbsp
ginger (see note above)
2 Tbsp
cinnamon (see note above)
1/8 tsp
salt
2/3 c
oil
1/4 c
molasses
2 tsp
baking soda, dissolved in water
1
egg
2 1/2 c
flour

Directions Step-By-Step

1
Preheat oven to 350 degrees F.
2
Combine all ingredients, except flour, together and mix well.
3
Slowly mix in flour, blending as you add.
4
Roll dough into balls. Use the Pampered Chef small scoop for consistency.
5
Rolls balls in sugar.
6
Bake on bottom rack of oven until crinkly, then move to the top rack of oven. (Usually 5-10 minutes per rack)
7
Depending on how hard or soft you like your cookies, baking takes anywhere from 10-30 minutes total.

About this Recipe

Course/Dish: Cookies