Ginger Snaps


1½ sticks butter, softened (did that in the microwave)

1 cup light brown sugar

1 egg

1/4 cup molasses  *see note for a handy trick

1 Tbsp fresh grated ginger

2 cups flour

1½ tsp baking powder

1 Tbsp dry ground ginger

1/2 tsp cardamom

1/2  tsp cloves

1/2 tsp salt


Preheat oven to 350 degrees.

In a large mixing bowl combine brown sugar and butter and beat at low speed about 2 minutes until light and fluffy.

Add egg, fresh ginger, and molasses and beat for 1 minute at low speed to combine.

In another large bowl, combine all dry ingredients and mix well.

Add dry ingredients to wet ingredients and mix until just combined.

Line a cookie sheet with parchment paper. (You don’t have to, but it sure makes clean-up easier and I like the way the cookies never stick.)

Drop heaping teaspoons of batter about 2 inches apart on the cookie sheet.

Bake for 12 to 14 minutes depending on how crispy you like your cookies. They firm up a bit as they cool.

Cool 1 minute on the cookie sheet then move to wire racks or waxed paper to cool completely.

Makes  2 ½ dozen

*When you have to measure sticky wet ingredients like honey or molasses, spray your measuring cup with cooking spray first and the sticky stuff will pour out easily.


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