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Recipe Submitted by Nancy Cook

Ok guys so I renamed this Ginger Snap to THE BEST Ginger Snaps because they simply ARE the best I have ever had, and trust me I have had a lot of Ginger Snaps through the years. .. My boss the Principal at my School, brings these cookies her mom Nancy makes every Fall and Christmas.. I finally got the recipe from them.  Now Nancy tells me to make SURE I use the special sugar in this recipe, not the regular granulated, it makes ALL the difference. So trust her and use the Turbinado Sugar,  you can find it at any Wal Mart or most Grocery Stores in the bakery isle.

This cookie is very thin, a chewy but firm sugar coated cookie with a rich molasses and ginger flavor that smells amazing.


1/2 cup  unsalted butter softened
1/4 cup veg shortening
1/2 c granulated sugar
1/2 cup light brown sugar
1 egg
1/2 tsp vanilla extract
1/4 c molasses
1 tsp ginger
1 tsp cinnamon
1/8 tsp ground cloves
2 tsp baking soda
1/4 tsp salt
2 cups all purpose flour
1/2 cup turbinado sugar


In the bowl of a stand mixer, cream together butter, shortening, brown sugar and granulated sugar. Add egg, vanilla and molasses. Scrape sides of bowl as needed. Add 1 cup of flour along with spices, salt and baking soda. Mix until just combined, followed by remaining 1 cup flour. Increase speed as needed to pull dough together. Cover and chill for minimum of 2-4 hours.

Preheat oven to 350 degrees. Line a baking sheet with a silicone baking mat. Using a medium cookie scoop, scoop dough and shape into smooth balls. Coat in turbinado sugar. Space 8-9 cookies 2-inches apart on prepared baking sheet. Bake for 12-14 minutes. Allow cookies to rest for 1 minute on baking sheet prior to transferring to a wire rack to cool completely.

Store in airtight container.



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