Tuesday, August 4, 2009

Ginger Snaps

These have become my new favorite cookie. They are so buttery and light and goes oh so well with a nice cold glass of almond milk! Cooking them for about 10 minutes results in a nice semi-soft cookie, but if you prefer a crunchy cookie, simply let them bake for a good 11-12 minutes.

Ginger Snaps
makes about 3 dozen
adapted from Paula Deen
3/4 C. Butter or margarine
1 C. Sugar, plus more for rolling
1 Large Egg
1/4 C. Molasses
2 C. Sifted All Purpose Flour
2 tsp. Baking Soda
1 tsp. Ground Cinnamon
1 tsp. Ground Ginger
1 tsp. Allspice
1/2 tsp. Salt

Directions: Preheat oven to 350 degrees.

Line cookie sheet with parchment paper or nonstick baking mats(I used foil and nonstick spray..you could also use a nonstick cookie sheet. using an electric mixer, on low speed, cream the butter and sugar until thoroughly combined. Add the egg an molasses and beat until completely incorporated. Sift together the flour, baking soda, cinnamon, ginger, allspice, and salt then add to the mixture. Stir until combined. Roll dough into small balls and roll them into your sugar(be sure that balls of dough are SMALL).

Place 1/2 an inch apart on a baking sheet. Bake for 10 minutes. You can make these crispy by baking a tad bit longer. Let cool.


  1. Ginger Snaps and a nice cup of Chai....I can imagine all that spicy goodness.

  2. I tried these and they came out great. Thanks!

  3. A wonderful project (both the baking and eating!) for a snowy day in NY :-)

  4. So I whipped up a batch of these last night....wow! By far theeeeeeee best ginger cookies I've ever tasted. Thank you for sharing the sweetness ;-)