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Ginger Snaps


Rate this recipe 4.5/5 (4 Votes)
Ginger Snaps 0 Picture


  • 1 cup sugar
  • 3/4 cup Crisco creamed
  • 1 egg beaten
  • 1/3 cup molasses
  • 2 cups flour
  • 1Tbs ginger
  • 2 tsp baking soda
  • 1 tsp cinnamon


Servings 2
Level of difficulty Average
Preparation time 10mins
Cooking time 15mins
Cost Average budget


Step 1

Mix sugar, Crisco, beaten egg and molasses. Add flour, Ginger, baking soda and cinnamon to mixture.

Step 2

Roll in small balls. Dip top in sugar and bake in 350 degree oven on ungreased cookie sheet for 12 to 15 minutes. Sometimes the dough is too squishy to roll in balls. Then just scoop them out
of a tablespoon and dip the scoop in sugar.

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VIDEO: Salted Caramel Thumbprint Cookies

These salted caramel thumbprint cookies are easy to make and super delicious!


  • 1/4 cup / 50g of softened butter
  • 1 egg (divide the yolk and white)
  • 1/4 cup / 50g of sugar
  • Pinch of sea salt
  • 1 cup / 150g of flour
  • 1 cup / 100g of chopped nuts
  • Salted caramel
  • Melted dark chocolate


  1. In a bowl, mix together the butter, egg yolk, sugar, and salt.

  2. Add the flour and mix. Roll into a ball.

  3. Chill for 30 minutes.

  4. Remove from refrigerator. Divide the dough and roll into 1-inch balls.

  5. Dip each ball in egg yolk, and then roll in chopped nuts.

  6. Place on baking sheet (lined with parchment paper), and press your thumb into the center.

  7. Bake at 340°F/170°C for 12 minutes, or until golden.

  8. Remove from oven and let cool.

  9. Pour the salted caramel into the center groove,and drizzle with dark chocolate.

  10. Enjoy!

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Ginger snaps Pan Baked Ginger Snaps