Recipes, Photography, Musings

Molasses Snaps

Molasses Snaps

  • Servings: approximately 40 cookies
  • Print
  • 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
  1. Preheat oven to 375 degrees.
  2. 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.
  3. Combine the flour and baking soda in a small bowl. Slowly add to the butter mixture, stirring just until combined.
  4. Drop dough by rounded teaspoon onto ungreased baking sheets. Place 1 1/2 inches apart.
  5. Bake in preheated oven (375 degrees) for about 7 minutes. Remove cookies from sheets to racks to cool.
  6. Enjoy!

8 Comments

  1. kmariekline

    Yum. I’ll be heading to Whole Foods soon to get some black strap molasses!

    • jcoblack

      Good! Thanks!

  2. kmariekline

    Yum. I’ll be heading to Whole Foods soon to get some black strap molasses!

    • jcoblack

      Good! Thanks!

  3. Anonymous

    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!

    • dragonflyhome

      That’s good to know! Good that your kids loved them too!

  4. Anonymous

    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!

    • dragonflyhome

      That’s good to know! Good that your kids loved them too!

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