There is a nine and a half year age gap between my little brother and myself. When he was still in elementary school, I was already out living on my own and attending university. While he was in grade four, his school put together a cookbook and he decided since I liked to bake and cook it would make the perfect gift for me for Christmas. It is one of the sweetest gifts I have ever received.
This Ginger Snap recipe comes from that cookbook. I used it for my first attempt making ginger snaps and they turned out so well I haven’t bothered trying a different recipe since. They have become a family tradition and it now isn’t Christmas without a batch of these chewy, spice filled cookies. Judging by how quickly my 3 year old made his disappear this afternoon, I don’t think it is a tradition that I will be breaking anytime soon.
- 3/4 cup butter or margarine, softened
- 1 cup sugar
- 1 egg
- 1/2 cup molasses
- 2 1/2 cups of flour
- 2 teaspoons baking soda
- 2 teaspoons ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- Preheat oven to 350 degrees.
- Cream butter and sugar well.
- Beat in the egg and molasses.
- Stir in baking soda, ginger, cinnamon and salt.
- Gradually add flour and mix well until combined into a soft dough.
- Shape into approx. 1 tsp balls and roll in sugar.
- Place balls on parchment lined baking sheet and bake for 8-10 minutes.
I typically roll my ginger snaps in a mixture of red and green sugars for Christmas to add a festive touch. This year, I decided to get a little fancier and dipped them in melted white chocolate and sprinkled them with some Wilton holly shaped sprinkles I found at Michaels. Either way they are delicious!
These ginger snaps were also the final item for the tins of baking I was packaging up for my siblings. Last year I had the bright idea to use coffee filters in the tins to separate each of the baking items and it worked so nicely I thought I would share. They keep the flavours for mixing and add a nice white ruffle throughout the basic Dollar Store tins I used.