Snappy Ginger Snaps

Nor Mac


This is my updated version of a very delicious ginger snap cookie.
I replaced the shortening with butter. I added more ginger, I added pepper for a slight kick. I also reduced the baking soda. Which was over powering in the original. I replaced some soda, with baking powder. I reduced the salt. I added some vanilla extract, candied ginger, and added brown sugar to the recipe. This made the cookie not only crisp. They are also a little chewy. They are crisp and chewy. Ginger snap. I hope you enjoy them as much as my family does.


★★★★★ 1 vote

5 dozen small cookies
10 Min
10 Min


  • 2 c
    all purpose flour
  • 1 3/4 Tbsp
    ( around 5 teaspoons) ground ginger
  • 1/2 tsp
  • 1/2 tsp
    white pepper or black pepper ( i used white)
  • 1/4 tsp
    salt ( omit if using salted butter
  • 1 1/2 tsp
    baking soda
  • 1 1/2 tsp
    baking powder
  • 3/4 c
    softened unsalted butter ( you may use salted butter. do not forget to omit salt from the ingredients in the recipe.)
  • 3/4 c
    granulated sugar
  • 1/4 c
    packed light brown sugar
  • 1
  • 1/4 c
    dark mollasses
  • 1 tsp
    vanilla extract
  • 2 oz
    candied or crystalized ginger chopped

  • 1/2 c
    granulated sugar
  • 1/2 tsp
    ground ginger

How to Make Snappy Ginger Snaps


  1. Pre-heat oven to 350°.
    Parchment line a baking sheet.
  2. Into a bowl. sift the flour, Ginger, cinnamon, salt, baking soda, and baking powder together.

    (Omit salt if using salted butter in recipe.)
  3. In a large bowl. Beat the butter with the granulated sugar and brown sugar until well vombined.
  4. Add in the egg. Mix in egg thoroughly.
  5. Add in the vanilla , molasses, and chopped candied ginger. Mix until smooth.
  6. Sift in the flour mixture half at a time. Mix between additions of flour mixture. Mix until a soft diugh forms
  7. Mix the sugar with the ginger thoroughly. Place on a plate Pinch small amounts of dough. Make balls of dough. Make about 1 inch in diameter, or about the size of a small gum ball.
  8. Roll balls in sugar mixture.
  9. Place sugarcoated balls on sheet pan about 2 inches apart. Bake at 350° for 10 to 12 minutes.
    Cool slightly. Remove from sheet pan to continue cooling on a wire rack.

Printable Recipe Card

About Snappy Ginger Snaps

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: German
Dietary Needs: Vegetarian Soy Free
Other Tags: Quick & Easy For Kids
Hashtag: #ginger snaps

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