Ginger Snaps

1
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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

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

About Ginger Snaps

Course/Dish: Cookies