ginger snaps

Yesterday Edmonton got another big dump of snow, so Hannah & I had a 'snow day' and stayed at home in our jammies all day and did a bit of baking.  With the frosty, winter weather and Christmas just around the corner and I've been starting to think about holiday goodies.  Ginger snaps are a favourite at our house all year long, but I think the ginger & deep molasses taste go especially well with winter (and a big mug of hot chocolate).  I'm sure your friends and family wouldn't complain if these cookies found their way onto your cookie plate during the holidays!  This is my go-to recipe for ginger snaps: I like the balance of flavours and they bake up nice & chewy in the middle.  Yum!

Ginger Snaps

  • 3/4 cup softened butter
  • 1 cup sugar
  • 1 egg
  • 1/2 cup molasses
  • 2 1/2 cups flour
  • 2 tsp powdered ginger
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 2 tsp baking soda
  • sugar to roll the dough in before baking

Preheat the oven to 350 F and line a few baking sheets with parchment paper or spray with cooking spray.

Cream the butter and sugar together until light and fluffy.  Add the egg and beat until well incorporated.  Mix in the molasses.  (Tip: coat your measuring cup with a bit of oil before measuring out the molasses, this makes it way easier to get it out of the measuring cup.)  In another large bowl stir the flour, ginger, cinnamon, salt and baking soda together.  Add the dry ingredients to the wet ingredients and mix well.

Shape the dough into 1" balls (use a cookie scoop, like I did, to make things easy), then roll the dough in sugar.  Leave about 2" between dough balls - no need to flatten them on the tray, they will spread out.  Bake for 12-14 minutes until the cookies look puffed but set around the edges.

Hannah & I on our 'snow day'


Recipe adapted from: Company's Coming: Cookies