Ginger Snaps

Crisp little ginger snaps – way better than store bought.

Ginger Snaps
Prep time
Cook time
Total time
Crisp spicy cookies.
Cuisine: American
Serves: 60
  • 3 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2½ teaspoons ground ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg
  • ⅔ cup butter
  • ½ cup sugar
  • ¼ cup molasses
  • ½ cup corn syrup
  • 1 egg, well beaten
  • ½ teaspoon vanilla
  1. Mix flour, baking powder, baking soda, salt and spices.
  2. Cream butter. Gradually blend in sugar, molasses and corn syrup. Add egg and beat well. Stir in vanilla.
  3. Add flour mixture to the creamed mixture, about a quarter at a time, mixing well after each addition. Chill dough over night.
  4. Grease cookie sheets. Preheat oven to 350 degrees F. Roll dough into small balls with floured hands. Place well apart on cookie sheets and flatten with fingertips. Bake in preheated oven about 10 minutes.


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