Auntie Rachel’s Chewy Ginger Snaps

Oh Snap!  I was never a fan of ginger snaps until I tasted these.  Unlike the store bought version these are soft and chewy.  Another bonus… they are dairy and nut free.  Safe to send to school.  Love it!

chewy ginger snap cookie recipe

Chewy Ginger Snaps

Sweet, chewy and delicious!  This ginger snap cookie recipe is sure to spice up your day!

Course Snack
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Author Charlene Turner



  • 1 cup shortening
  • 1 egg
  • 1 cup white sugar
  • 1/4 cup molasses
  • 2 cup all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cloves
  • 1 tsp cinnamon
  • 1 tsp ground ginger

Sugary Coating

  • 1/4 cup sugar
  • 1 tsp cinnamon


Sugary Coating

  1. Mix the sugar and cinnamon together in a small bowl.  Set aside

Cookie Dough

  1. On high, cream the shortening and sugar in a mixer.

  2. Beat in the eggs and molasses, scraping the sides of the bowl occasionally.

  3. Add in all the dry ingredients.  Mix on low until combined scraping the sides of the bowl occasionally.

  4. Roll the dough into 1"  balls and roll in the bowl of cinnamon sugar to coat them.

  5. Place on a cookie sheet lined with parchment paper.  Do not flatten the balls.

  6. Bake at 350F for 8 to 10 minutes or until they just begin to crack.

  7. Let cool on the pan.

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