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Old Fashioned Ginger Snaps

Delightful, crispy cookies bursting with the warm flavors of ginger and spices, perfect for cozy gatherings and celebrations.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup sugar
  • 3/4 cup unsulfured molasses
  • 1/2 cup vegetable oil
  • 1 large egg Can substitute with a flax egg.
  • 1 tablespoon fresh grated ginger Optional for extra kick.
For Rolling
  • to taste additional sugar For rolling the cookie dough balls.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt.
  3. In another bowl, combine the sugar, unsulfured molasses, and vegetable oil. Mix until well blended.
  4. Beat in the egg until the mixture is smooth. Optionally, add the fresh grated ginger.
  5. Gradually add the dry ingredients to the molasses mixture, stirring until just combined.
  6. Scoop out small portions of dough and roll them into balls, then roll each ball in additional sugar.
Baking
  1. Place the rolled balls on a lined baking sheet, spacing them about 2 inches apart.
  2. Bake for 10-12 minutes, or until the cookies are firm and the edges are starting to crack.
  3. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

Store cookies in an airtight container at room temperature for up to a week. To maintain crispness, avoid overbaking, and consider layering with a slice of bread for softer cookies.