Ginger Snap Cookies

Ginger Snap Cookies

55 Reviews 2 Pics
Kathleen Dickerson
Recipe by  Kathleen Dickerson

“These use fresh ginger and candied ginger.”

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Adjust Servings

Original recipe yields 8 dozen



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream the butter and the brown sugar until fluffy. Add molasses and eggs and mix well.
  3. Combine flour, ground ginger, baking soda and salt and add to butter mixture. Blend in fresh and candied ginger. Drop by teaspoonfuls onto parchment covered baking sheet, about 2 inches apart. Bake about 10 minutes, or until lightly golden. Cool.

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Reviews (55)

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A good cookie, but I like the snap of a crunchier cookie. 2 things for this recipe--first, go to the oriental food section of the grocery store and you can buy the TyLing brand crystalized ginger for $1.99 for 3 OUNCES which is about 1/6th the price of what they sell in the spice aisle. Second, for a real spicy sweet bite, I added a TBS of cayenne pepper to the recipe--and everyone went crazy for them!



I couldn't find crystallized ginger in the local grocery store, so following one of the earlier reviews, I skipped the crystallized ginger and added extra fresh ginger (THANKS FOR THE ADVICE!). To reduce to amount of fat, I used 1 cup of butter and 1/2 cup of applesauce, I don't think this changes the taste very much, 'coz it's still excellent. I extended the baking time to 15 mins though since I find 10 mins baking leave the cookies too chewy. Thanks for the recipe!!



If you love ginger, these are the cookies for you! They give you the full, spicy bite of ginger by using it in all three forms. I had to cook them a little longer than instructed to get them to the crispy "snap" stage, but they are equally good if you make them chewy.

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Amount Per Serving (48 total)

  • Calories
  • 148 cal
  • 7%
  • Fat
  • 6.1 g
  • 9%
  • Carbs
  • 22.3 g
  • 7%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 24 mg
  • 8%
  • Sodium
  • 162 mg
  • 6%

Based on a 2,000 calorie diet



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Triple the Ginger Cookies


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