Jamaican Ginger Snap Cookies Recipe

Name: Jamaican Ginger Snap Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Cups Flour; 2 Tbs. Ginger (don't Be Afraid); 2 Teas. Baking Soda; 1 Teas. Cinnamon; 1/2 Teas. Salt; 3/4 Cup Shortening; 3/4 Cup White Sugar; 1 Whole Egg; 1/3 Cup Molasses; __; In A Small Separate Bowl; 1/3 Cup Of White Sugar; 1 1/2 Tbs. Ginger

Servings: persons

2 Cups Flour
2 Tbs. Ginger (don't Be Afraid)
2 Teas. Baking Soda
1 Teas. Cinnamon
1/2 Teas. Salt
3/4 Cup Shortening
3/4 Cup White Sugar
1 Whole Egg
1/3 Cup Molasses
__
In A Small Separate Bowl
1/3 Cup Of White Sugar
1 1/2 Tbs. Ginger

1
In a bowl, blend flour, ginger, baking soda, cinnamon and salt.
2
Beat shortening until creamy; gradually add sugar, then add egg and molasses.
3
Blend in 1/3 of flour mixture until blended, then add rest of flour mixture until a soft dough forms.
4
Pinch off a 1 or 2 inch piece of dough roll into a ball and then drop into bowl with the sugar and ginger that has been well blended.
5
Roll ball until well coated and place on cookie sheet about 2 inches apart.
6
Bake at 350F for 12 - 15 minutes.

596

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 Cups Flour, 2 Tbs. Ginger (don't Be Afraid), 2 Teas. Baking Soda, 1 Teas. Cinnamon, and more.

Yes, Jamaican Ginger Snap Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Jamaican Ginger Snap Cookies

How did you like this recipe?

Frequently Asked Questions