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Ginger Snaps

One of my favourite cookbook series is called Company's Coming by Jean Paré. It is published in Canada (my homeland) and has easy recipes made with common ingredients.

This recipe is found in the Cookies book. I love these cookies because they are full of flavor, but not overly sweet. It is easy to make a large batch of them and I use them often for cookie exchanges. These cookies are soft, so bake them a little longer if you prefer crunchier snaps. - Tracy

These snaps have crackle tops and a spicy bite to them. An old timer. ~ Jean Paré

Plan Do Eat


• Butter or margarine, softened ¾ cup 175 mL Ginger Snaps
• Granulated sugar 1 cup 250 mL
• Egg 1 1
• Molasses ½ cup 125 mL
• All-purpose flour 2 ½ cups 600 mL
• Baking soda 2 tsp 10 mL
• Ginger 2 tsp 10 mL
• Cinnamon 1 tsp 5 mL
• Salt ½ tsp 2 mL
• Granulated sugar    


  1. Cream butter and first amount of sugar well. Beat in egg. Mix in molasses.
  2. Stir flour, baking soda, ginger, cinnamon and salt together and add. Mix well. Shape into 1 inch (2.5 cm) balls.
  3. Roll in sugar and place on greased baking sheet. Bake in 350°F (180°C) oven for 10 to 12 minutes. Makes 6 dozen.

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