Joanne Weir Follow @ChefJoanneWeir

Best Ever Ginger Snaps

Best Ever Ginger Snaps

Makes 5 dozen.

Photo by Jennifer Pallian.


1 cup unsalted butter
1 cup plus 2 tablespoons sugar
1/2 teaspoon vanilla
1 egg
1/3 cup molasses
3 cups all purpose flour
2 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon ginger
sugar for dusting



Cream the butter and sugar until light.  Add the vanilla, egg and molasses and mix well.  Sift together the dry ingredients and mix into the wet ingredients.

Make into two 8-inch long,  2-inch diameter rolls and wrap in plastic wrap.  Place in the freezer for 30 minutes.  Remove and place in the refrigerator fro 30 to 45 minutes until well chilled.

Preheat an oven to 375ºF.  Butter baking sheets.  Slice the dough into 1/8" slices and place on the baking sheets, 1-inch apart.  Sprinkle the tops with sugar.  Bake until golden around the edges but still soft, 6 to 10 minutes.