Molasses Snaps
- 1/2 cup (1 stick) unsalted butter, at room temperature (if you only have salted butter, just omit the salt in the recipe)
- 3/4 cup firmly packed brown sugar
- 1/4 cup dark molasses (preferably blackstrap molasses)
- 1 egg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1 and 1/2 teaspoons baking soda
- Preheat oven to 375 degrees.
- Beat or vigorously stir the butter in a large bowl until creamy. Gradually stir in the brown sugar and molasses until fluffy. Add the egg, ground ginger, cinnamon, cloves and salt; beat or stir vigorously to blend.
- Combine the flour and baking soda in a small bowl. Slowly add to the butter mixture, stirring just until combined.
- Drop dough by rounded teaspoon onto ungreased baking sheets. Place 1 1/2 inches apart.
- Bake in preheated oven (375 degrees) for about 7 minutes. Remove cookies from sheets to racks to cool.
- Enjoy!
Yum. I’ll be heading to Whole Foods soon to get some black strap molasses!
Good! Thanks!
Yum. I’ll be heading to Whole Foods soon to get some black strap molasses!
Good! Thanks!
Fyi…I made these with whole wheat flour today and they were good! I still prefer the all purpose flour for a softer smoother texture, but they are still yummy and my kids loved them!
That’s good to know! Good that your kids loved them too!
Fyi…I made these with whole wheat flour today and they were good! I still prefer the all purpose flour for a softer smoother texture, but they are still yummy and my kids loved them!
That’s good to know! Good that your kids loved them too!
Six years later and I am still going back to this recipe. One of my favorites (and my kids’ too) now!
Thanks, Karen!!! So glad you and your family enjoy the cookies!!💕