Ginger Snaps Recipe

Name: Ginger Snaps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 1/4 cup flour; 2 tsp baking soda; 1 tsp cinnamon; 1 tsp ground ginger; 1/2 tsp ground cloves; 1/2 tsp ground cardamon; 1/4 tsp salt; 3/4 cup vegetable shortening; 1 cup light brown sugar; 1 large egg; 1/4 cup light molasses; 2 teaspoons finely grated fresh ginger; 1/4 C granulated sugar

Servings: persons

2 1/4 cup flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground cardamon
1/4 tsp salt
3/4 cup vegetable shortening
1 cup light brown sugar
1 large egg
1/4 cup light molasses
2 teaspoons finely grated fresh ginger
1/4 C granulated sugar

1
Toast spices and grind if using fresh.
2
Mix flour, baking soda, spices & salt in a bowl.
3
In larger bowl using a mixer, beat shortening & brown sugar together. When creamy beat in egg, molasses and fresh ginger.
4
Stir in flour mix, mixing in 1/4 at a time. Mix well.
5
Cover & chill dough until firm, 1 hour or longer.
6
Heat oven to 375. Roll dough into balls using about 1 tsp for each. Dip tops into granulated sugar. Place sugar side up 1 1/2 in apart on lightly greased cookie sheet (or use parchment paper lined sheet),
7
Bake 8-10 min until just dry on top but still soft in the middle.
8
Makes 8 1/2 doz. - enjoy with Austin's Glogg/Spiced Mulled wine

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/4 cup flour, 2 tsp baking soda, 1 tsp cinnamon, 1 tsp ground ginger, and more.

Yes, Ginger Snaps falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ginger Snaps

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