Ginger Snaps

(10 minutes at 350F)


  • 3/4 cup soft butter
  • 1 3/4 cup sifted flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ginger
  • 1 cup sugar
  • 3/4 cup soft molasses
  • 1/4 cup molasses
  • 1 egg
  • 3/4 cup quick rolled oats


  1. Preheat Oven to 350F
  2. Cream Butter, add egg and molasses. Beat until combined.
  3. Add sugar and beat until smooth.
  4. Add dry ingredients and mix thoroughly.
  5. Stir in rolled oats.
  6. Break off a piece of dough and roll into a small ball. Place balls on cookie sheet.
  7. Butter the bottom of a small glass and dip in sugar. Press each ball to 3/8″ (not too flat). Re-sugar the glass after each ball.
  8. Bake for 10 minutes. Do not overcook.
  9. Leave on cookie sheet a couple of minutes before transferring to rack to cool.
  10. Store in an air tight container.

Thanks to Pam Alloway for the recipe!

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