Thursday, August 19, 2010

Sparkling Ginger Snaps! These have to be one of my favorite cookies! That would be the reason I seldom make them. When I do, I really want to eat them ALL! But when I asked my husband today what he wanted me to bake, his response was "nothing chocolate". Why? Nobody knows, however it doesn't matter, because it gave me the PeRfEcT excuse to make these scrumptious little circles of sugary and spicy deliciousness. Yummy! These cookies will tend to get a little crunchy, so the best tip to keep them soft and chewy is to keep them stored in an airtight container with a half slice of bread with them. The moisture from the bread will keep the cookies moist! I never have to worry much about this because they're gone long before they'd ever get crunchy!

Sparkling Ginger Snaps
recipe by from cupboard to cupboard
printable recipe

3/4 cup butter
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/2 tsp allspice

**extra sugar for rolling**

Cream butter and sugar until light and fluffy. Add egg and molasses and beat well. Add dry ingredients and mix until just blended. Drop balls into sugar, roll until coated then bake on ungreased cookie sheets at 350 degrees for 10-12 minutes. This recipe will make 3 dozen cookies with a small cookie scoop.

Happy Cooking!!


  1. How to make a gingersnap better - make it sparkle! My family loves ginger. Definitely on my to make list!

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