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Soft and Chewy Ginger Snaps


  • 1 cup sugar plus more for rolling
  • 3/4 cup Crisco
  • 1 egg
  • 1/2 cup dark molasses
  • 2 1/2 cups flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. cloves
  • 1 tbsp. ginger


  1. Preheat oven to 350 degrees.
  2. In the bowl of a stand mixer, cream together the sugar and Crisco.  Once soft and fluffy, add the egg and molasses. Mix to combine. In a separate bowl, stir together the flour, baking soda salt, cinnamon, cloves, and ginger.
  3. Slowly add the dry ingredients into the wet and mix again until just combined.
  4. Form into balls, about 1 tbsp.of dough, and roll each ball in sugar. Place about 2 inches apart on baking sheet and bake for 10 minutes, until set, but still soft. Let cool for 5 minutes on your cookie sheet and then place on a cooling rack.
  5. These freeze great in an airtight container! Enjoy!