These Ginger Snap Cookies are my families favourite cookie and a recipe I have had friends hounding me to get for years. Why years… because I refused to share it until now!
This recipe has been passed down in my family for over 100 years. Soft, chewy and full of flavour – they are in my opinion the best cookies ever! They aren’t necessarily a Christmas cookie only but I try to only make them occasionally because having them in the house means well …. waistline trauma!
I am actually torn about sharing this recipe to be honest because I have held this recipe so close to my heart for so many years. I think at one point I said to my son the only way his wife will ever get this recipe is if I “like” her. Joking of course… or was I?
One of my best days was years ago when I visited my Grandmother McFeeter’s. We planned a day to spend together so she could teach me all of her best baking recipes and share with me hands on all of her tips and tricks.
When I arrived, she gave me recipe cards with her recipes all written out for me. It must have taken her all week to prepare. I am honored to say the least. It was a very special day for me and I think her as well. To be honest thinking of this day brings a tear to my eye because I was so lucky to spend time with her learning all of her tips and tricks.
These shortbread cookies are another cookie I learned to make with her that day.
These cookies can be a bit finicky if the recipe is not followed to a tee. They will still taste good and can’t really be messed up but the texture is where you will see the difference.
Don’t be alarmed though – you got this and I have some tips here to help you out…
BAKING TIPS TO MAKE THE PERFECT GINGER SNAP COOKIE:
- Use vegetable oil. This has a big effect on the texture of the cookie. I have used canola oil before but the cookies tend to end up a little crunchier
- Proper measuring for this recipe is essential. For the oil, molasses and really any liquid use a glass measuring cup you can pour from. I use Pyrex cups with the measurements on the side. Using a glass cup like this allows you to get to eye level and see that the liquid measurement is level and exact.
- For the dry ingredients, use metal or plastic measuring cups that are level along the top. Scoop the dry ingredients in and use the handle of a knife or spoon to sweep across the top to make sure you have a level and even measurement. Again baking is a science and exact measurements matter.
- I like to use Pastry flour for Ginger Snaps and many other cookies because it is a finer flour that makes cookies and bake goods lighter and fluffier. I use Monarch flour when I can find it…. Grandma said it was the best!
- When adding the dry ingredients to the wet ingredients for this Ginger Snap recipe I like to use a large sieve. I lie the sieve over top of the bowl that contains the wet ingredients and add all the dry ingredients on top. Then gently stir the dry ingredients through the sieve and into the wet. This way you know all the spices are combined evenly and there will not be any flour clumps.
Ginger Snap Cookies
My son has declared these are his favourite food and believes he could survive on these cookies alone for the rest of his life. They are so delicious so each batch makes about 4 dozen because they are eaten so quickly.
Update… these Skor Bit Meltaway Cookies are now a contender for best cookie according to Zach!
If you like this recipe as much as my family does please give it a 5 star rating.
Soft, chewy and full of flavour - this Ginger Snap Recipe has been in my family for over 100 years and is still everyone's favourite cookie!
- 2 cups pastry flour
- 1 1/2 cup white sugar
- 3/4 cup vegetable oil
- 1/4 cup molasses
- 1 large egg
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp salt
In a large bowl mix oil and 1 cup sugar until well to combined
Add egg and molasses and mix
Place a large sieve over the bowl and flour, spices and salt
Sift into molasses batter
Mix the flour mixture into molasses batter with fork JUST until combined
Place batter in fridge for 1 hour
Preheat oven to 350 degrees F
Roll batter into 1 inch balls and then roll in remaining 1/2 cup sugar to lightly coat
Bake for 10-12 minutes until flattened and set but not hard
Do not overbake
Cool on rack