Ginger Snaps


  • 2 cups white sugar
  • 2 cups Crisco OR Parkay margarine
  • 3 eggs
  • 1 TBSP ginger
  • 2 cups Brer Rabbit molasses (green label)
  • 1 TBSP baking soda
  • 7 cups flour
  • 1/2 cup more white sugar to roll them in


In a mixer, combine sugar and Crisco OR Parkay. Add eggs. Beat until smooth. Add ginger, baking soda, and molasses. Beat until smooth. Add the flour one cup at a time. After about 3-4 cups, it gets too stiff for the mixer so continue mixing by hand.

Take out heaping teaspoonsful. Roll each teaspoonful in a ball and roll into a bowl with the extra 1/2 cup sugar to coat each cookie with sugar. Place on a greased cookie sheet and keep cookie balls about 2" apart. Bake at 350 degrees for 10-12 minutes.

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