Ginger Snap

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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 182.5
  • Total Fat: 7.2 g
  • Cholesterol: 23.8 mg
  • Sodium: 181.6 mg
  • Total Carbs: 32.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 2.2 g

View full nutritional breakdown of Ginger Snap calories by ingredient
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A colleague gave me this recipie. I could eat the entire batch, they're so delicious. :P A colleague gave me this recipie. I could eat the entire batch, they're so delicious. :P
Number of Servings: 36


    Five Roses* Whole Wheat Flour (30g), 4 cup
    Baking Soda, 2 tsp
    Cinnamon, ground, 2 tsp
    Salt, 1 tsp
    Nutmeg, ground, 1 tsp (remove)
    Ginger, ground, 1 tsp (remove)
    Cloves, ground, .5 tbsp (remove)
    Butter, salted, 1 cup (remove)
    Brown Sugar, 2 cup, packed (remove)
    Egg, fresh, 2 large (remove)
    Molasses, .5 cup (remove)
    *Canola Oil, .25 cup (remove)
    Granulated Sugar, .5 cup (remove)


You may need to to lower the baking temperature depending on your oven and type of cookie sheet. If you want cokkies to be chewier decrease baking time.


Heat oven to 350F
Whisk all dry ingredients in a bowl and set aside.
In a separate bowl using an electric mixer beat butter and bround sugar until fluffy, then beat in eggs, oil, and molasses.
On low speed gradually add flour mixture until combined.
Place granulated sugar on a plate. Shape dough into balls(about 2 tablespoons each) and, a few at a time roll in the sugar to coat.
Place 3 inches apart on baking sheets lined with parchment paper.
Bake intil edges are firm but centres are slightly soft.
Cool slightly on baking sheets the transfer to wire rack to cool completely.

Serving Size: 1 cookie (approximately 2 tablespoons)

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