Ginger Snaps

Ginger Snaps recipe from Served Up With Love are crunchy on the outside and perfectly chewy on the inside.


Crunchy on the outside and chewy on the inside, that is how I like to eat my ginger snaps. A few years ago my son's culinary class made these cookies to donate to a bake sale to raise money for needy kids. These were a hit with everyone and disappeared fast. They were even requested as a special order for another event. I had been holding on to this recipe in hopes that I could make them myself one day. That day finally came and I cannot stop eating them. Why did I wait so long to make them? 


Ginger Snaps recipe from Served Up With Love

A night by the fire with the Christmas tree lights a glow, a cup of hot coffee and these cookies in hand, sound heavenly.The spiciness of the ginger and the richness of molasses are a nice accompaniment to coffee or tea.  I imagine hot cocoa and milk would be good too. If you are looking for something a little different to add to your cookie trays this year, why not add these. I know they are probably cheaper to buy by the bag, but they are far from as good as these are. 



Ginger Snaps recipe from Served Up With Love

I seriously can't stop eating these cookies. Someone save me!



Ginger Snaps

1 cup packed brown sugar
3/4 cup vegetable oil
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/3 cup white sugar for dusting

Preheat oven to 375 degrees. In a large bowl, mix together the brown sugar, oil, molasses, and egg. In a separate bowl, combine flour, baking soda, salt, cloves, cinnamon, and ginger. Stir into molasses mixture. Roll dough into 1 1/14 inch balls. I used a small cookie scoop to keep the cookies consistent. Roll each ball in white sugar before placing 2 inches apart on an un-greased cookie sheet. Or use parchment paper. Bake for 10-12 minutes. Cool or wire racks. 

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