Search form

Donate Today


Ginger Snaps

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This classic family favorite was originally made with shortening.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. 


There are 0 comments

Read Comments Hide Comments

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <xmp><em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd></xmp>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
As a public media organization, KCTS 9 is committed to presenting a diversity of voices and perspectives through the stories we produce. We invite our readers to participate in an active and respectful discourse through our comments feature. All comments are moderated before posting to our website; if we deem a comment to be inappropriate and/or threatening, it will not be published.
To prevent automated spam submissions leave this field empty.