Ginger Snap Cookies

Ginger Snap Cookies

Spice and molasses combine to give these gingersnap cookies a wonderful aroma and taste!


2 1/2 dozen


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
Sugar, for rolling


1. Beat butter and sugar together; add egg. Beat well. Stir in molasses. Add dry ingredients.

2. Shape 1-inch balls and roll in sugar. Place on a lightly greased cookie sheet.

3. Bake at 350 degrees for 8-10 minutes or until done.

Ginger Snap Cookies

Additional Notes: 

This recipe and photo was submitted by guest chef Lindsey Sorgard.

Ginger Snap Cookies

Preparation Time: 

15 minutes

Cooking Time: 

8-10 minutes

Tammy's Review: 

Crisp and delicious! These ginger snaps turn out great. Joshua especially loves these cookies!

Ginger Snap Cookies


My great aunt gave this recipe several years ago and it has remained a favourite. I love the spice combination with the molasses. It is more a "winter time" recipe here.


Simple to make, I thought I would try this recipe and it is very similar to the one I usually use. I find it helps to chill dough for a bit in the fridge, then the dough is not so sticky when you roll it into balls. :)


Very good cookie - just made them and am taste-testing right now. :) Super-easy to whip up and I enjoy the slightly crisp outside, tender inside. Yummy! Thank you!


That's what my husband said about these cookies, and that is a high compliment. He and the children loved them.


I served these to my midwife and her apprentice and they just raved about them asking for the recipe. My whole family loves them too. Thanks!


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