Ginger Snap Cookies

ginger snap cookies

Somebody please shoot me before I eat all the ginger snap cookies. I really can’t stop and it’s getting to be a problem.

If you enjoy the problem of irresistible cookies, then these gingersnaps are for you. They are snappy! They are gingery! They are really really good with milk and this coming from someone who doesn’t even like milk!

Another grandma recipe, the only changes I made were to increase the ginger quotient and add just a little black pepper to make sure they hit that hot gingery spot. These are a “snap” (get it?) to make but like many cookies made with molasses, they do require an hour or two in the fridge before you can shape them. But that’s fine. I’m sure you can find something to do. Crochet a poncho for your bunny, or knit four socks for your cat.

This recipe is one of 12 chosen to be part of the Grandma’s Molasses Cookie Exchange this year! If you’d like to submit a molasses cookie recipe, too, here are the details:

1. On Dec. 3rd, Grandma’s Molasses will launch a Facebook recipe submission contest and will showcase 12 featured blogger recipes over 12 days and celebrate recipe sharing in general
2. The Cookie Exchange Recipe Submission Contest will begin on Dec. 3rd and is open to the public
3. Submit an original cookie recipe that includes the use of Grandma’s Molasses
4. One lucky winner will receive a $500 Visa gift card and the original recipe will be featured alongside the 12 featured recipes created by our esteemed bloggers.

More info on Grandma’s Facebook Page!

Ginger Snap Cookies Video

Ginger Snap Cookies Recipe, printable!

5.0 from 2 reviews

Gingersnaps
 
Prep time
Cook time
Total time
 
Author:
Serves: 30
Ingredients
  • ¼ pound butter, softened
  • ¼ cup brown sugar
  • 1 cup white sugar, divided
  • ½ cup molasses
  • 1 egg
  • 2 cups flour
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 3½ teaspoons ginger
  • ¼ teaspoon black pepper, finely ground
Instructions
  1. Cream the butter with the brown sugar and ¼ cup of the white sugar until well combined and fluffy looking, about 3 minutes on medium speed.
  2. Add the molasses and the egg and mix well.
  3. Add the flour, baking soda, salt, ginger, pepper and beat on medium speed until well combined and the batter looks smooth. Scrape the sides of the bowl to make sure all the butter and flour is in there.
  4. Refrigerate at least 1 hour and up to 24 hours.
  5. When ready to bake, preheat oven to 370 degrees F.
  6. Lay parchment paper on cookie sheets, or lightly grease sheets.
  7. Roll balls of dough about the size of walnuts and coat in sugar.
  8. Place 1½ inches apart and use the bottom of a glass dipped in sugar to flatten to circles about 2″ across.
  9. Bake 15 minutes or until the edges are browned.
  10. Cool on racks and store in an airtight container.

ginger snap cookies

Comments

  1. I was betting on black pepper!

  2. Looks like you used dry powered ginger. Could you use grated fresh ginger, or would it not spread out evenly in the mix (did I answer my own question?)?

    • Oh, man! You’re always coming up with better ideas than me! ;)
      I think it would mix up fine as long as you added it with the wet ingredients. I thought about adding chopped candied ginger, too, but it would mess up the crispy texture I love so much.
      I’m going to give the fresh ginger a shot. Maybe a combination of fresh and powdered next time.

      • Parapills says:

        Hi Hilah! I used your ginger snap cookies recipe and they came out delicious!! My mom just can’t stop thinking about them =) In regard of using fresh ginger I did make some alternation on your recipe: substitude 1 tsp of grounded ginger with equal amount of freshly graded ginger, for extra gingerness I added 1/4 cup of chopped candied ginger.
        Another thing that I did (it was my first batch of ginger snap so lots of experiments going on!), is using half butter and half vegetable oil. It is uncommon, but I needed almost a batter to pipe mini ginger snaps for chocolate covered ones. It totally worked! Chocolatey and gingery goodness, pure joy =3

  3. These look amazing! They look so good I am going to the store right now to get some molasses!

  4. Made these loved these! My family absolutely loved these! These are a keeper. Thanks!

  5. These are my favorite cookies ever- I’m making this recipe for Christmas cookies! When I was in college- I once was so broke, I made a big batch at Mom’s house and lived off them for days (Thanks Mom!).

    Hilah- you answer so many cmments and requests. I have one. I live on one of the best fishing rivers ever (Kootenai in NW Montana) and my guy is an avid fisherman. We smoke the majority of what he catches and I make chowder or fried fish with the rest but I’d love a stuffed or ? trout recipe. If you have one, I’d be ever so appreciative.

    I love your videos and treat myself to one every morning while I eat breakfast. Please never stop making them!!

    • They are my favorite, too! My grandma would always have a big jar of them in her kitchen and when I’d come home after school she’d make me and my brother some jasmine tea and cookies as a snack. I have that jar now, but I use it to store flour. I love making these because they remind me of her.

      I’ve not done any kind of stuffed fish, but I have always wanted to. It looks so impressive on a platter. Also, I’m totally envious of your location and your supply of fresh fish and your ability to smoke it! I worked in a kitchen once that smoked their own fish, super small batch-style, indoors using a wok lined with foil, then some wood chips and a small rack. The fish went on the rack and the stove got the wood chips smoking. I must try doing it myself some time.

      Hope you’re not too freezing cold up there right now!

  6. Definitely want to try this recipe out but could you clarify the butter measurement. Typically you provide butter measurement by cup or tablespoon. The 1/4 pound threw me off.

    From a bit of googling … i got 1/4 lbs butter = 1/2 cup. Is that right?

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