Ultimate Ginger Snaps


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Ultimate Ginger Snaps

If you like Ginger Snaps, like I do, then you will love these. They are nice and chewy with just the right amount of ginger. You just might want to double the batch because they are sure to be a big hit.


2 ¼ Cups Unbleached Flour

½ Teaspoons Ground Cloves

½ Teaspoon Ground Ginger

1 Teaspoon Cinnamon

2 Teaspoons Baking Powder

½ Teaspoon Salt

¾ Cup (1 ½ Sticks) Softened Unsalted Butter

1 Cup Sugar

¼ Cup Dark Molasses

1 Large Egg

3 ½ Ounces Crystallized Ginger Chips

Preheat your oven to 375° F. Sift the dry ingredients together in a medium size bowl and set aside. In a large bowl, mix the butter and sugar until light and creamy. Stir in the molasses and the egg. Add the dry ingredients to the ginger chips. For the best result, chill the dough for 1 hour. Form 1 inch balls. Roll in granulated sugar. Place on a parchment paper lined cookie sheet. Make sure that they are about 2 inches apart. Bake for 8 to 10 minutes. Remove from the oven while the cookies are still soft. Let the cookies cool for 10 minutes before removing and placing on a serving plate. Makes 3 dozen cookies.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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