These ginger snaps are actually soft and delightful, so maybe they aren’t technically snappy. But they’re amazing for Christmas. This recipe comes from my sister-in-law Stephanie’s family, and they are always a delightful spiced addition to any cookie plate.
If you’re making this one gluten free, I haven’t tried it yet. But all the ingredients except the flour are naturally gluten free, so I’ll just try swapping out gluten free flour for regular flour.
Ginger Snaps
Soft, full of spices, and perfect for Christmas.
Ingredients
- 3 c. Sugar
- ¾ c. Butter
- 1 ½ Shortening
- 3 Eggs
- ¾ c. Molasses
- 5 c. Flour (or gluten free flour with xanthan gum)
- 4 ½ tsp. Baking Soda
- 3 tsp. Cinnamon
- 1 ½ tsp. Salt
- 1 ½ tsp. Ginger
- 1 ½ tsp. Allspice
Directions
Beat sugar, butter, shortening, eggs, and molasses. Add dry ingredients and mix well. Roll into balls and drop into sugar. Bake on greased cookie sheets at 350° for 10 minutes.
Mitchell Meals 