Gran Rye’s Ginger Snaps

My Gran baked these cookies for as long as I can remember. She kept them in a cookie tin on the top shelf in the kitchen.

Gran Rye’s Ginger Snaps

Photo: Marie C Fields/Shutterstock

Gran Rye’s Ginger Snaps


  • 1 cup margarine or butter
  • 2 cups white sugar
  • 2 eggs
  • 1/2 cup molasses
  • 4 cups sifted all purpose flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 2 tsp ginger


  1. Cream butter with sugar. Add eggs and molasses. Stir.
  2. Meanwhile mix flour, baking soda, cinnamon, and ginger in a separate bowl. Add dry ingredients to wet.
  3. Chill the dough for easier handling.
  4. Form dough into small balls and roll in white sugar.
  5. Place on ungreased cookie sheet about two inches apart. Do not flatten.
  6. Bake at 325F for 10 minutes.
  7. Makes about six dozen.

Author: Angela Henderson

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