Handwritten recipe for Ginger Snaps from Carolyn Briggs
by: salvagedrecipes

Molasses Ginger Snaps with Warm Spices from Carolyn Briggs

Ginger Snaps from Carolyn Briggs
These traditional ginger snaps offer a delightful combination of warm spices, dark molasses, and a crispy exterior with a slightly chewy center. Popular especially during cooler months and holiday gatherings, they deliver an old-fashioned flavor that reminds many of comforting days in cozy kitchens. With their rich molasses undertones and fragrant spice blend, including cinnamon, cloves, ginger, and nutmeg, they pair wonderfully with tea or warm cider.
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Prep Time 20 minutes
Cook Time 18 minutes
Chilling Time 1 hour
Total Time 1 hour 38 minutes
Course Snack
Cuisine American
Servings 36 cookies
Calories 95 kcal

Ingredients
  

  • ¾ cup shortening (or substitute with 1½ sticks butter or ½ butter & ½ shortening)
  • 1 cup sugar
  • ¼ cup molasses
  • 1 egg
  • 2 cups flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • ¼ tsp cloves
  • 1 tsp ground ginger
  • ⅛ tsp salt
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • granulated sugar (for rolling)

Instructions
 

Step 1: Melt & Mix

  • Melt shortening (or butter/combination) in a small saucepan and let cool.
  • Transfer to a mixing bowl.

Step 2: Combine Wet Ingredients

  • Add sugar, molasses, and egg to the cooled shortening.
  • Beat well until smooth.

Step 3: Sift and Add Dry Ingredients

  • In a separate bowl, sift together flour, baking soda, cinnamon, cloves, ginger, salt, nutmeg, and allspice.
  • Gradually add dry ingredients to the wet mixture and mix until fully combined.

Step 4: Chill Dough

  • Chill dough in the refrigerator for at least 1 hour.

Step 5: Form Cookies

  • Roll dough into 1-inch balls and roll each ball in granulated sugar.

Step 6: Bake

  • Place balls 2 inches apart on an ungreased baking sheet.
  • Bake at 350°F for 15–18 minutes until lightly browned and crackled on top.
  • (Alternate note: Bake at 375°F for 7–10 minutes for a slightly crisper version.)

Tips

  • Chill the dough longer for thicker, chewier cookies
  • Roll balls in coarse sugar for extra crunch
  • Use butter instead of shortening for a richer flavor
  • Add extra ginger for stronger spice
  • Bake closer to 15 minutes for softer centers
  • Space cookies well to allow spreading
  • Store in airtight container to maintain snap
  • Dough freezes well for make-ahead baking

Nutrition

Calories: 95kcalCarbohydrates: 13gProtein: 1gFat: 5gSaturated Fat: 1.5gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2gCholesterol: 8mgSodium: 80mgPotassium: 40mgFiber: 0.3gSugar: 8gVitamin A: 80IUCalcium: 10mgIron: 0.6mg
Keyword ginger cookies, holiday baking, molasses cookies, nostalgic baking, snap cookies, vintage cookies, warm spices
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