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Olde Fashioned Gingersnaps


2 ¼ cups (550 mL) whole barley flour
2 tsp (10 mL) baking soda
2 tsp (10 mL) ground ginger
1 tsp (5 mL) cinnamon
½ tsp (2 mL) salt
¾ cup (175 mL) butter or margarine, softened
1 ¼ cup (300 mL) granulated sugar, divided
1 egg
¼ cup (50 mL) molasses

In a medium bowl, combine flour, baking soda, ginger, cinnamon and salt. In a large mixing bowl, beat butter or margarine until creamy. Gradually beat in 1 cup (250 mL) sugar. Beat in egg and molasses. Gradually stir in flour mixture and continue mixing until a soft dough forms. Shape dough into 1 inch (2.5 cm) balls. Place remaining sugar in a small soup bowl and roll each ball until coated with sugar. Place balls 2 inches (5 cm) apart on an ungreased baking sheet. Bake at 350⁰F (180⁰C) for 10 to 12 minutes or until tops are rounded and slightly cracked. Remove from oven and let set 3 minutes and then remove to racks to cool.

Makes about 4 dozen (48) cookies.

Nutritional Information (per cookie):

Calories: 70
Protein: 0.2 g
Carbohydrate: 10 g
Fibre: 1 g
Sugars: 6 g
Fat: 4 g
Saturated Fat: 2 g
Trans Fat: 0.1 g
Cholesterol: 12 mg
Sodium: 104 mg
Potassium: 28 mg