Back when we lived in Nanaimo we had neighbours living in the basement of our house who’s cooking and baking aromas would put my evening meals to shame! Oh how I loved those smells and being inspired to try some of the recipes. Kait would bring up a little taste here and there or drop off extra loaves of bread from time to time. She shared with me her boyfriends mother’s Ginger snap recipe after bringing me up a few to sample one day. YUM. I love these soft cookies. It’s about time I share the recipe with you all.

I lessen the sugar in this recipe but I forget at the moment by how much. I’ll pay better attention the next time I make these and adjust the recipe afterwards.

Ginger Snaps

Ginger Snaps

  • 2 1/4 cup All Purpose Flour
  • 2 tbsp ground Ginger
  • 1 tsp Baking Soda
  • 3/4 tsp Cinnamon
  • 1/2 tsp ground Cloves
  • 1/4 tsp Salt
  • 3/4 cup Butter, softened
  • 1 Cup Sugar
  • 1 Egg
  • 1 tbsp Water
  • 1/4 cup Molasses
  1. Preheat oven to 350’F and line cookie sheets with parchment.
  2. In a medium bowl, whisk together flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
  3. In a large bowl, beat butter and sugar together. Add the egg and beat. Stir in the water and molasses.
  4. Add dry ingredients to the wet and stir to combine.
  5. Roll into balls between your palms. Slightly flatten each ball with a fork and dust with sugar.
  6. Bake for 6- 10 min.

Ginger Snaps

2 Responses to Ginger Snaps

  1. Kim says:

    I never used to be a fan of gingersnaps until I discovered that there were soft chewy ones. Up until this discovery I assumed all gingersnaps were of the cardboard variety found on store shelves. and now I make them often and after reading this post, I’ll probably make them again today.

  2. Kait Byrick says:

    Awwe. I miss you guys and our recipe/baked goods sharing. I think of you guys whenever I make bread, lime pumpkin seed cookies and Rebar brownies:)

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