Snappy Gingersnaps {recipe}

Fill your cookie jar with these Snappy Gingersnaps that have the perfect molasses flavor and you may find that it's empty within moments!


Last weekend when I was trying to decide on another cookie to bake to add to my cookie gift tins, I was having trouble making a decision.  I prefer to make a selection of cookies that each offer different flavors so that I'm not just filling a tin with chocolate or cinnamon cookies.

These cookies appealed to me because I'm not skilled at rolling out dough and they have that fabulous gingerbread cookie flavor in them... so, you can enjoy that holiday flavor and I didn't make myself crazy trying to roll out dough and hope that I'd get it the right thickness and then the decorating... yes, these cookies were the right choice.  Much less stress during this very busy time!

Fresh out of the oven these cookies have that slightly crisp outside with the soft inside that I prefer in a cookie.  Once they have fully cooled, they truly become GingerSNAPS.  Just as you'd expect, a nice snap to them as you bit in, but the inside is nice and chewy.

The ginger that is paired with molasses made my kitchen smell amazing while they were baking.  My Oldest made the trip to the kitchen to see what he could taste-test, and he really enjoyed these cookies.  I can always count on him to be willing to try any flavor cookie because he has a pretty open mind when it comes to new flavors.

Snappy Gingersnaps

Adapted from Taste of Home Best Loved Cookies & Bars January 2008

  • 3/4 cup Butter flavor shortening (I used Crisco)
  • 1 cup granulated sugar
  • egg
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
Cooking Directions
  1. Preheat oven to 350 degrees.

  2. Combine shortening and sugar in a large bowl of a stand mixer. Cream together until light and fluffy. Add the egg and molasses and mix for about 2 minutes.

  3. Combine flour, baking soda, ginger, cinnamon and salt in a bowl; gradually add to the creamed mixture until fully incorporated.

  4. Roll teaspoonfuls into balls, then roll half in the 1/2 cup of sugar.

  5. Place sugar-coated side up on a parchment lined baking sheet. Bake for 12-15 minutes.

  6. Cool on wire racks.

 Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.


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