Ginger Snaps

FullSizeRender (1)I love these cookies. They’re easy to make and perfect every time. They’re crunchy, but not too crunchy.

Where did the recipe come from? Not sure anymore. I’m sure I started with an Internet recipe but it’s changed and morphed and handwritten these days. So… credit to the originator, but I don’t know who she/he is. Bummer, right?

Hope you enjoy these as much as I do.


  • 1 cup light brown sugar
  • 3/4 cup vegetable oil
  • 1/4 cup molasses
  • 1 egg
  • 2 cups King Arthur unbleached flour
  • 2 teaspoons baking soda
  • 1/4-1/3 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1-1/2 teaspoon ground cinnamon
  • 1-1/2 teaspoon ground ginger
  • sugar (for rolling)


  1. Preheat oven to 375 degrees F
  2. In a bowl of a standing mixer, combine the brown sugar, oil, molasses, and egg.
  3. In a separate bowl, combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture.
  4. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets. DO NOT SMASH THEM DOWN
  5. Bake for 10 minutes until center is firm and the tops are cracked and gorgeous… add a minute if needed
  6. Cool on wire racks.

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