I was making ginger snaps according to my mother’s recipe when I realized I had used the incorrect ingredients. Rather than discarding everything and beginning again, I devised my own recipe instead, and they came out even better. I simply wanted to share my’mistake’ with you all because I’m so impressed by how fantastic these are. They came out so juicy, chewy, and delicious. I wish you good enjoyment.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 36 |
| Yield: | 36 cookies |
Ingredients
- 1 cup butter, softened
- 1 cup white sugar
- 1 egg
- ¼ cup molasses
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- ½ cup white sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter and 1 cup sugar together with an electric mixer in a large bowl until creamy. Add egg and beat until smooth. Stir molasses into the butter mixture until completely integrated.
- Sift flour, baking soda, ginger, cinnamon, salt, and cloves together in a separate bowl; add to the butter mixture and mix until you have a dough. Divide and shape the dough into 36 balls.
- Put 1/2 cup sugar in a wide, shallow bowl. Roll dough balls in sugar to coat and arrange onto a baking sheet.
- Bake in preheated oven until beginning to crisp around the edges, 13 to 15 minutes.
Nutrition Facts
| Calories | 118 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 142 mg |
| Sugars | 10 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
These heavenly cookies are delicious with a glass of warm milk. I make mine with cannabis for my husband’s insomnia and back pain. Works wonders and tastes great. I like my ginger snaps spicy so I add up to 2 Tbls of each: cinnamon, clove, ginger & nutmeg. Perfect every time!
I cannot keep these cookies in my house. They get demolished in 2 days. I do however now have to make them to send across country. My nephew had some…..big mistake now there’s shipping involved
I absolutely love these cookies! My husband who normally doesn’t eat a lot of sweets even likes them. They have the perfect consistency, just a little crunchy but not dry. They taste fabulous!
Followed the recipe exactly they were delicious. My husband loves Ginger snaps and he really liked these.
These are amazing. Added a bit more real ground ginger. But otherwise followed recipe and they are delicious
Loved these. Will make again. Only change was I added 1/4 t of nutmeg and added extra 1/2 t of ground ginger. Spice level was perfect fort family.
I didn’t have Malaises so I substituted with apple sauce, about a half cup, turned out great. really soft . Its pretty sticky to work with but if you use it to just drop on a cookie sheet or pan its great . Tin foil in the pan works great . keeps in the moisture
I added in a little freshly grated ginger giving the cookies a wonderful ginger flavor. I made half the recipe, using a whole egg therefore the batter was softer than usual and I didn’t roll them in the sugar mixture, simply used my cookie scoop, place them on the cookie sheet and sprinkled with sugar. The sugar pretty much dissolved during the baking process so I sprinkled them with some raw sugar in the end. If you like a soft ginger cookie, you should like this recipe.