top of page

Ginger Snaps


  • 1/2 cup white sugar

  • 1/2 cup brown sugar

  • 4 Tablespoons molasses

  • 1 egg

  • 1/2 cup butter (1 stick)

  • 2 cups self-raising flour

  • 1 teaspoon powdered ginger

  • 1 teaspoon cinnamon

  • 1 teaspoon clove


  1. Cream together the sugars, molasses, egg and butter.

  2. Mix together the dry ingredients.

  3. Add the dry to the wet in two additions, mixing well after each addition.

  4. Chill the dough.

  5. Form into 1" balls. 

  6. Preheat oven to 350 F and place a piece of parchment paper on a baking tray.

  7. Lightly press each ball with your thumb and sprinkle with white sugar.

  8. Bake about 18 minutes or until set.

  9. NOTE: the dough freezes well.


This recipe is from Mrs. Don Palmer and Mrs. R. P. Moreland of  the Wesley UMC Cookbook and Michelle Hudson.

bottom of page