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Ginger Snaps

Ginger Snaps

Ginger Snaps

From the kitchen of: Cookie Spice

Serving Size: As much as you can get your hands on!


1c butter: cold, cut into cubes

2c brown sugar

2 eggs (fresh from the chicken coop)

1/2c molasses “Grandma’s molasses”

1tbs, 1tsp ginger

1tbs, 1tsp baking soda

2tsp cinnamon

1tsp salt

4 ½ c flour

Granulated sugar

Parchment paper



-Preheat oven to 350 (175c for Judee)

-Combine butter and brown sugar, beat until fluffy

-Add eggs and molasses. Beat 2 mins

-Wisk flour, ginger, brown sugar, cinnamon and salt

- Add dry to wet until combined

-Scoop into 1 ½ tbs balls and roll in white sugar

-Place on parchment paper lined baking sheet

-Bake 11-15 mins

-Let cool 5 mins then place on wire racks to cool completely.

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