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Buttered Ginger Snaps

creative.chef's picture
  Unsalted butter 1⁄2 Cup (8 tbs) (At Room Temperature)
  Sugar 1 Cup (16 tbs)
  Egg 1 Large (At Room Temperature)
  Dark molasses 3 Tablespoon
  Vanilla extract 1 1⁄2 Teaspoon
  All purpose flour 2 Cup (32 tbs)
  Ground ginger 3 1⁄2 Teaspoon
  Baking soda 1 1⁄2 Teaspoon
  Ground cinnamon 1 Teaspoon
  Salt 1⁄4 Teaspoon

1. Preheat oven to 350° F. Lightly butter a cookie sheet.
2. Combine the butter and 1 cup of the sugar and mix until light and fluffy. Add the egg, molasses, and vanilla, and continue beating until smooth. Gradually beat in dry ingredients.
3. To form the cookies, break off small pieces and roll into balls about an inch in diameter. Roll them in sugar and place on cookie sheet. Flatten each ball into a flat disc.
4. Place the cookies in the oven and bake for 15-17 minutes, or until cookies begin to brown. If you like your cookies slightly soft, decrease the time and remove from the sheet as soon as they come out of the oven. If you like them crisp, let them cool on the cookie sheet.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2847 Calories from Fat 876

% Daily Value*

Total Fat 100 g153.5%

Saturated Fat 60.1 g300.4%

Trans Fat 0 g

Cholesterol 453.4 mg151.1%

Sodium 2630.7 mg109.6%

Total Carbohydrates 453 g151%

Dietary Fiber 11.6 g46.4%

Sugars 234.3 g

Protein 35 g69.7%

Vitamin A 61.9% Vitamin C 2.4%

Calcium 48.2% Iron 118.6%

*Based on a 2000 Calorie diet


Buttered Ginger Snaps Recipe