Ginger Snaps


These are so delicious. Soft, chewy, and spicy.  Just thought I would share one of our favorite autumn and winter cookie recipes. These are what I’m giving our neighbors for Christmas this year.

(I adapted this recipe from online years ago, so forgive me for not giving due credit!)

Ginger Snaps

1/2 cup melted butter

1 cup sugar

1 egg

1/2 cup molasses

2 cups flour

1 teaspoon baking soda

1 teaspoon ginger

1 teaspoon cinnamon

1/2 teaspoon salt


~Beat butter and sugar together. Add egg. Stir in molasses. Add dry ingredients. Roll into balls. Roll in sugar. I like to use parchment paper on my pans. If you double or triple this recipe, be careful with the molasses. I actually use 3/4 cup of molasses on a doubled recipe.

Bake in a 350 degree oven for 8-10 minutes or until firm. These are good warm, but GREAT second day, cooled and chewy. Great for dipping in coffee or milk. 🙂

Yum!  🙂




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