Looking for a crazy easy cookie recipe? Look no further! This recipe is quick and practically fool-proof. I used to make them as a kid when I was in my ginger snap phase. My grandmother had told me that my grandfather, who passed away before I was born, used to have a cup of coffee and a snap every afternoon. Having never met him, I grabbed onto any tidbits about Grandpa that anyone would tell me. I was convinced that the love of a good ginger snap was genetic. And now, as an adult, I’m not inclined to think any differently.


Molasses Ginger Snaps
Prep time
Cook time
Total time
Recipe type: Baked Goodies
Serves: 36
  • ¼ cup butter, softened
  • 1 cup granulated sugar
  • ¼ cup blackstrap molasses
  • 1 egg
  • 2 cups flour
  • 1 teaspoon soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves
  • 1 teaspoon ginger
  1. Preheat oven to 375 degrees.
  2. In a medium mixing bowl, whisk together the flour, soda and salt. Set aside.
  3. Beat the butter and sugar together until light and fluffy. Beat in molasses and egg, scraping the sides of the bowl periodically. Mix in the cinnamon, cloves and ginger.
  4. Stir in the flour mixture, mixing only until the dry ingredients are well-incorporated.
  5. Form into balls. Roll in sugar. Place about 2 inches apart on cookie sheets lined with parchment or Silpats.
  6. Bake for 8 to 10 minutes. Remove from the oven and let cool on the baking sheets for a few minutes. Remove to cooling racks.
  7. Enjoy!