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Ginger Snaps

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Ginger Snaps
2010-10-12 Desserts
5 70

A pinch of cayenne pepper and chili powder spice up these sweet molasses and ginger cookies.

  • Servings: 60 cookies


¾ cup Shortening
1 cup Brown Sugar
¼ cup Molasses
1 Egg
2¼ cup Sifted Flour
2 tsp Soda
½ tsp Salt
1 tsp Ginger
1 tsp Cinnamon
½ tsp Cloves
½ tsp Red Cayenne Pepper
½ tsp Chili Powder


Cream together first four ingredients. Sift together dry ingredients, then stir into molasses mixture until blended. Roll into four 1 X 10 logs. Slice each log into 15 1/2 inch pieces and bake on an ungreased cookie sheet, at 375 degrees, for 10 minutes. Cool and store in an airtight container.

Helpful Tips:

You may also freeze the logs to slice and bake later.