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


  • 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
  • 1
  • 2 1/2 c

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.

Printable Recipe Card

About Ginger Snaps

Course/Dish: Cookies

Show 4 Comments & Reviews

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