Miss Sylvia's Ginger Snap Cookies Recipe

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Miss Sylvia's Ginger Snap Cookies

Laura Lagasse


Miss Sylvia lived in the apartment below me back in the 70's when I was a newlywed. She shared so much of her live wisdom with me along with a few choice recipes. This one has been a favorite and receives the most "can I have that recipe?" requests ever. Hope you enjoy this crispy, snappy cookie. P.S. It makes a GREAT ice cream sandwich when paired with pumpkin ice cream!

pinch tips: How to Melt and Soften Butter


makes 2 1/2 dozen


15 Min


10 Min


1 c
3/4 c
butter or shortening (or combo)
4 Tbsp
1 tsp
1 1/2 tsp
ground ginger
1/2 tsp
2 1/2 tsp
baking soda
2 c
all purpose flour

Directions Step-By-Step

Cream sugar & butter and or shortening until light & fluffy. Add egg & molasses and continue beating till well incorporated.
Sift all dry ingredients and add mixture to sugar mixture. Mix on low speed just until flour is incorporated, then turn mixer to high for just a few seconds (10 - 20) to make sure everything is mixed well.
Use a half oz. cookie scoop (half oz. equals 1 tablespoon)to divide dough. When scooping use side of bowl to press dough into scoop. Scoop 12 at a time - roll rounded sides of dough in granulated sugar leaving flat side free of sugar. If you do not have a scoop, just use a spoon and roll dough into a ball. Make sure you leave part of the ball free from sugar. This makes sure there is no burned sugar on the finished cookie. Place dough flat side down on a lightly greased cookie sheet. Use a glass to flatten dough. If you use a glass that has a design or texture to it, that design will show slightly after baking. Bake cookies at 375 degrees for 10 - 12 minutes. Cookies should be lightly browned at the edges and centers slightly under-baked. Remove cookies to cooling rack. Store in an air tight container. If you are making sandwich cookies, you may want to make a larger cookie. In that case baking time may vary.

About this Recipe

Course/Dish: Cookies