Ginger Snaps

Linda Stevens


A Christmas favorite! Not everyone likes the strong flavor of cinnamon, molasses and ginger, including my sweet hubby who is not a big fan of ginger snaps.

I acquired this recipe many years ago from an ex-sister-in-law who made these every year for Christmas. After marrying my current husband, I discovered that his mama loved ginger snaps and was eating the store bought variety. OMG! There is no comparison! These are awesome, so good that I've even made my hubby a lover of THESE ginger snaps!

They are crisp and melt in your mouth delicious and what I consider a "healthy cookie"!


★★★★★ 2 votes

4 dozen
30 Min
15 Min


  • 3/4 c
  • 1 c
    granulated sugar
  • 1/4 c
    dark molasses
  • 1 medium
  • 2 c
  • 1/4 tsp
  • 2 tsp
  • 1 tsp
    ground cinnamon
  • 1 tsp
    ground cloves
  • 1 tsp
    ground ginger

  • 3/4 c
    granulated sugar

How to Make Ginger Snaps


  1. Cream 3/4 c. shortening and 1 cup of sugar together with a pastry blender.
  2. Add molasses and egg. (Beat with electric beater until smooth).
  3. Add dry ingredients and mix well. (I start with the electric mixer, adding dry ingredients slowly. Once all ingredients are blended together, I finish mixing with my hands).
  4. Put 3/4 c. granulated sugar in a bowl for dipping.
  5. Roll cookie dough into Tablespoon size balls and dip into sugar. Place on cookie sheet.
  6. Bake for 12-15 minutes in a 375 degree oven. (Don't overbake). They will flatten as they cool.
    They should look cracked.
  7. Unusually delicious WARM!
  8. NOTE: If you run out of time, cookie dough can be refrigerated until you can get back to making your cookies. Just let the dough set out for a little while so it is easier to form your balls.

    Dough also freezes well and makes great gifts!

Printable Recipe Card

About Ginger Snaps

Course/Dish: Cookies
Hashtags: #sweet #savory #Pungent

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