Ginger Snaps I Recipe -
Ginger Snaps I Recipe

Ginger Snaps I

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"Rolled ginger snaps."

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Ingredients Edit and Save

Original recipe makes 3 - 4 dozen Change Servings


  1. Combine flour, ginger and salt and set aside.
  2. In a large bowl, cream shortening and sugar. Beat in the molasses. Gradually blend in the dry ingredients. Cover and chill for four hours.
  3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets.
  4. On floured surface, roll out dough to 1/4 inch thickness. Using a 1-3/4 inch cutter, cut into rounds and place 1 inch apart on cookie sheets.
  5. Bake for 10-12 minutes until lightly colored and firm to the touch. Cool cookies on wire racks.
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Reviews More Reviews

Most Helpful Positive Review
Mar 03, 2006

I don't have the patience for rolling cookies, so I turn everything into a drop cookie. Thank Rosina for this recipe!!! It's my birthday and I really wanted some good old ginger snaps but don't know where my recipe box is. I was so disappointed when all the other recipes on here had only 1/4cup of molasses!! I was worried about this recipe not having any baking soda or such, but they turned out beautifully! I did make a slight adjustment, I used only 2 tsp ginger and added 1/2 tsp nutmeg and 1/2 tsp ground cloves because I like my cookies spicy. To me, that's how good old fashioned gingersnaps are!! I also used blackstrap molasses, which is the best of the best (aka strongest) and it has 20% of your calcium per tablespoon so these cookies are good and healthy too! I did have to flatten them before cooking since I skipped the roll them out part. I just make tablespoon size balls and flattened them.

Most Helpful Critical Review
Dec 10, 2002

I didn't like these cookies at all. They weren't really ginger snaps, they were more like molasses cookies. And they were very hard and heavy with molasses flavor. Not your typical ginger snap.


17 Ratings

Oct 24, 2003

These have now become the most requested cookie in my house. They are amazing! Not your typical ginger snaps as they are hard and crunchy but not these.....they are soft and chewy and have an amazing flavor. I usually make them once a week. I work with a guy that I have given them to twice and he told me that he has loved ginger snaps since he was a child and said that far...are the very best that he has ever had :) These are a definite must try for those ginger snap lovers out there. Thank you for another winning recipe!!!

Jan 25, 2004

I'd give these 3.5 stars if I could because one of my kids liked these and we had fun rolling them out. Gingerbread isn't my thing to begin with, and these had a very strong molasses taste that seemed a little too much. The texture of these was great, so maybe with some adjustments they'd be more to our liking.

Oct 01, 2006

My son is allergic to all dairy and eggs, so finding a cookie recipe that he could enjoy was great! I didn't have quite enough molasses, so I added about 1/4 cup of dark corn syrup, which made the cookies softer.

Oct 24, 2003

Putting together this dough was easy. But rolling it out was tricky- it would get warm and unmanagable fast (so I would chill dough in the freezer). My biggest problem was figuring out when then were done and burnt half on my first try. A good taste, but wish they had more "zing".

Nov 25, 2006

I found this receipe to be very easy and tasteful. I did add fresh ginger instead and it came out great. My daughter always asks for them.

Mar 07, 2011

My family and I did not like these cookies. They have too much molasses and a very heavy taste.


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  • Calories
  • 227 kcal
  • 11%
  • Carbohydrates
  • 35.3 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8.8 g
  • 14%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 136 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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