Grandma Ben’s Ginger Snaps

“These are the cookies I remember my grandma making for me every Christmas. They are crisp and deliciously spicy, and are a great dunking cookie! They go especially well with coffee.”


  • 1 cup white sugar
  • 3/4 cup unsalted butter, softened
  • 1 egg
  • 1/4 cup dark molasses
  • 2 cups AP flour
  • 2 tsp baking soda
  • 1/2 tsp ground cloves
  • 1 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/2 tsp salt
  • 1/2 cup white sugar for decorating



  1. In a stand mixer cream together the 1 cup of sugar and the butter until smooth. Mix in the molasses and egg until well combined.
  2. In another bowl, sift together the other ingredients except for the 1/2 cup of sugar. Slowly add the dry ingredients to the wet in three installments. Make sure they are well incorporated between additions. this should form a sticky dough. Turn out into a clean bowl and cover with plastic wrap or wax paper. Chill for about two hours.
  3. Preheat the oven to 325 F. Form the dough into one inch balls and dip into sugar to decorate. Place on a cookie sheet, sugar side up, about three inches apart. Bake for 11 minutes, remove from the oven after checking for doneness. Allow to rest on the cookie sheet for a few minutes before transferring to a cooling rack. Or you can do like Grandma did and place about four thicknesses of newspaper on a counter and then wax paper over that to line those cookies up on.