Ginger Snaps

Rachelle Teller


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 vote
makes 4 dozen
20 Min
50 Min


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1 c
2 Tbsp
ginger (see note above)
2 Tbsp
cinnamon (see note above)
1/8 tsp
2/3 c
1/4 c
2 tsp
baking soda, dissolved in water
2 1/2 c

How to Make Ginger Snaps


  • 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.

Printable Recipe Card

About Ginger Snaps

Course/Dish: Cookies

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