Skip to main content

Print This Recipe

Ginger Snaps

  • Servings:

    Makes 4 dozen 2-inch cookies as an appetizer
  • Prep Time:

    35 minutes
  • Cook Time:

    10 minutes


1 cup granulated sugar
1/4 cup Unsalted butter
1/2 cup Vegetable shortening
1 each Egg
1/4 cup Molasses
2 cup Flour
1 1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Cinnamon, ground
1/2 teaspoon Ground allspice
1/2 teaspoon Ground ginger
1/2 cup Diced crystallized ginger
1/4 cup sugar
Ginger Snaps


1. Preheat oven to 350 degrees F. Spray two baking sheets with vegetable spray or line with parchment paper.
2. In a large bowl, use an electric mixer on medium-high to cream sugar, butter, and shortening well. Add egg and beat until well incorporated. Add molasses and mix well.
3. In a separate bowl, mix flour, baking soda, salt, cinnamon, allspice, and ground ginger. Gradually add dry ingredients to butter mixture, using a wooden spoon or an electric mixer on low speed. Stir in crystallized ginger.
4. Place 1/4 cup sugar in a small bowl. Scoop teaspoons of dough, roll into balls, and coat with sugar. Place on prepared baking sheet about 2 inches apart. Bake for 8 to 10 minutes. Cookies should be just barely firm - they should be soft, but not sticky. Let cookies rest on baking sheet for 1 to 2 minutes, then remove to a cooling rack.
Source: Hannaford fresh Magazine, September - October 2007


Nutritional Facts
Servings Makes 4 dozen 2-inch cookies
Base Nutrients
Calories 80 kcal (4%)
Calories from Fat 27
Total Fat 3 g (5%)
Saturated Fat 2 g (8%)
Cholesterol 5 mg (2%)
Sodium 65 mg (3%)
Total Carbohydrates 12 g (4%)
Dietary Fiber 0 n/a
Protein 1 g (2%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a