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ginger snaps

(1 rating)
stellerkitchen avatar
Recipe by
Shelley Teller
@stellerkitchen
Pittsburgh, PA

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.

►
(1 rating)
yield serving(s)
prep time 20 Min
cook time 50 Min

Ingredients For ginger snaps

  • 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

How To Make ginger snaps

  • 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.
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