Mom's Ginger Snaps

Mom's Ginger Snaps

621

"Fabulous, spicy cookies."
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Ingredients

40 m servings 105 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 105 kcal
  • 5%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 91 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
  3. Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

621
  1. 769 Ratings

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Most helpful positive review

I don't understand how some people can change a recipe drastically and then only give the recipe 2 stars. If you're substituting "healthier" ingredients or cutting back on ingredients the turn-o...

Most helpful critical review

I made this recipe because I didn't have any butter in the house. They are okay, but not nearly as good as recipes that call for butter. So if you want to avoid butter, this recipe is fine. O...

I don't understand how some people can change a recipe drastically and then only give the recipe 2 stars. If you're substituting "healthier" ingredients or cutting back on ingredients the turn-o...

((UPDATE: I continue to make these fabulous cookies. I've discovered that the fewer cookies on the cookie sheet the better, as they will spread out a little more and crackle even better! Also,...

I doubled the spices and the taste wasn't too bad. My personal opinion is that it was a tad too sweet and should go better with 1.5 times of spices. Here are the problems I encountered: The doug...

Oh WOW! These cookies are beyond wonderful! They smell incredible! And they are so easy to make! I had set aside 3 hours to bake this afternoon... I baked the entire batch in under 45 minutes! A...

I read all the reviews, and did as recommended... doubled the spices and these cookies came out great. I also only used sugar on the tops of the cookie balls, but not regular granulated sugar. I...

Doubled the cinnamon, cloves and ginger, rolled them small so they came out 2 inches round when done and cooked them for 8 1/2 to 9 minutes so that I had ginger "chewies" instead of ginger snaps...

Great old fashioned ginger snap! Some hints: * Pour the 3/4 cup of oil into a measuring cup, then add the molasses to the 1 cup line, That way, when you pour it out, none of the molasses will...

I made this recipe because I didn't have any butter in the house. They are okay, but not nearly as good as recipes that call for butter. So if you want to avoid butter, this recipe is fine. O...

I would like to give this recipe 5 stars. It was great I did change a few things as suggested like doubling cinnamon, cloves, and ginger and added about 1/4 to 2/3 cup more flour. Greased my pan...