Ginger Snaps

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

  • Servings: haha, a lot?
  • Difficulty: medium
  • Print

Soft, full of spices, and perfect for Christmas.


  • 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


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.

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