Ginger Snaps

Presented by: Paula Nemzek from KCTS 9 Cooks

This classic family favorite was originally made with shortening. Butter makes the cookies flatter, but just as tasty.

Makes about 4 dozen


  • 3/4 cup butter or shortening
  • 1 cup sugar, brown or granulated
  • 1/4 cup molasses, light or dark
  • 1 beaten egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon each cinnamon, cloves and ginger
  • granulated sugar for dipping


Heat oven to 350 degrees, 375 degrees if using shortening. Cream shortening and sugar. Add molasses and egg; beat well. Combine flour, baking soda, salt, cinnamon, cloves and ginger. Add to creamed mixture and mix well to incorporate. Refrigerate dough for at least 1 hour for best results. place a small amount of granulated sugar in a small shallow bowl. Roll chilled dough into 1-inch balls (or larger) and coat with granulated sugar. Place balls on an ungreased cookie sheet and bake 10 to 12 minutes, just until set.



Thank you for great posting.. Ginger has lots of benefits. Here's an article in Arabic about health benefits of ginger

فوائد الزنجبيل للجسم


These are not ginger snaps, but spice cookies as Judy Hagen says above. Real ginger snaps have no cinnamon or cloves and much more ginger.


Your recipe is actually ELEVATOR LADY SPICE COOKIES p. 99 from Peg Bracken's THE I HATE TO COOK BOOK. first published 1960. My youngest daughter would make these for her dad at Christmas and for his Birthday. I always encouraged homemade gifts.


That confirms my theory that there's no such thing as an original recipe -- I got this off a recipe card written by my grandmother in the 1940s!

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