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Molasses Gingersnaps

November 22, 2011

With no brown sugar in the house and a bowl full of butter and white sugar already creamed I had to switch gears for the cookies I was baking tonight. Since Sam and Michael were little boys, I’ve baked them cookies every year for their birthdays, just a fun little tradition and I didn’t want to end it for lack of brown sugar and I did not want to go back to the store. So to the internet I went and found this recipe…I had all the ingredients and I could top them with the amazing ginger nibs I purchased at The Spice House this weekend. I used butter instead of shortening because that was already in the mixing bowl. They went together easily and required no chilling time, a bonus. I’d concur with all the people who rated this recipe with 5 stars.

Molasses Gingersnaps


yields about 4 dozen cookies

  • 2 cups sifted all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup shortening
  • 1 cup white sugar
  • 1 egg
  • 1/4 cup dark molasses
  • 1/3 cup cinnamon sugar

Preheat oven to 350 degrees F. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet. Top with a ginger nib. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

Batter will be thick, roll in 1 inch diameter balls

Roll in cinnamon sugar and top with a ginger nib

Space 2″ apart on cookie sheet. Bake for 8-10 minutes, do not overbake.

3 Comments leave one →
  1. Mary Mulhern permalink
    November 22, 2011 7:43 am

    OMG, those look so yummy!

    • November 22, 2011 12:35 pm

      Mary – Even YOU could make these… I know you could!! Have a very happy Thanksgiving.


  2. December 23, 2011 7:58 am

    The cookies look fantastic. My husband loves Molasses cookies. He uses his mothers recipe when he makes them. I’m going to show him your recipe for a nice change. Have a nice day. Linda

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