Ginger Snaps – The Exceptional EA in the Kitchen

A much loved relative was a great one for ginger treats (preferably Purdy’s) over the holidays, and making these old fashioned treats brings back fond memories. If your cookie tins are nearing depletion after the weekend, here’s another recipe you may wish to try. If you like, this is yet another batch you can whip up ahead of time and refrigerate; just remember to let the dough warm up slightly before rolling into balls and baking.


  • butter – 3/4 cup / 180 g
  • sugar – one cup /200 g
  • egg – one
  • molasses – 1/4 cup / 86  g
  • flour – two cups / 500 g
  • baking soda – two teaspoons
  • ginger – two teaspoons
  • cinammon – 1 teaspoon
  • cloves, ground – 1 teaspoon

PreparationGinger Snaps into oven copyright Shelagh Donnelly

  1. Preheat oven to 350 F /180 C
  2. Allow the butter to warm up to room temperature / soften in microwave
  3. Cream the butter and blend in the sugar
  4. Stir in the egg
  5. Mix in the molasses
  6. Stir in the flour, baking soda,  ginger, cinnamon and ground cloves
  7. Arrange by teaspoonfuls on cookie sheets, one inch apart
  8. Using a teaspoon, gently flatten the rounded balls
  9. Bake for 8 – 10 minutes; you’ll see these cookies crackle as in the photo on this page

After removing cookies from the oven

If desired, lightly sprinkle sugar – coloured, if you wish – over each cookie before serving these treats.