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After-School Gingersnaps Recipe

After-School Gingersnaps Recipe

These cookies were always my favorite after-school treat. I could hardly wait to get home for my snack of gingersnaps and a tall glass of milk. Whenever I think of that special snack, I recall the warmth of home filled with the spicy aroma of ginger!
TOTAL TIME: Prep: 15 min. + chilling Bake: 5 min./batch YIELD:36 servings


  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup dark molasses
  • 1 egg, beaten
  • 2-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 to 3 teaspoons ground cinnamon
  • 2 to 3 teaspoons ground ginger


  • 1. In a bowl, cream butter, sugars, molasses and egg. Combine flour, baking soda, salt, cinnamon and ginger; add to creamed mixture and mix well. Cover and refrigerate for 1 hour. Roll out the dough on a lightly floured surface to 1/8-in. thickness and cut into desired shapes. Place on ungreased baking sheets. Bake at 375° for 5-6 minutes or until set (do not overbake). Remove from pan to cool on wire racks. Yield: about 6 dozen (2-1/2 inch cookies).

Nutritional Facts

2 each: 93 calories, 4g fat (2g saturated fat), 16mg cholesterol, 111mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.

Reviews for After-School Gingersnaps

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daffodils4u User ID: 5859178 16728
Reviewed Mar. 5, 2011

"Dough is very soft. Difficult to roll out. Relatively tasteless once baked. Definitely need more than 'lightly' floured surface."

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