Ginger Sugar Snap Cookies | Recipes

Ginger Sugar Snap Cookies

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Sugar and spice…everything’s nice with these cookies.


2 cups 500 mL Robin Hood® all-purpose flour
1 ¾ tbs ground ginger
2 tsp 10 mL baking soda
1 tsp 5 mL ground cinnamon
1/2 tsp 2.5 mL salt
¾ cup 175 mL shortening
1 cup 250 mL white sugar
1 egg
¼ cup 50 mL dark molasses
1/3 cup 75 mL Sugar in the Raw


  1. Preheat your oven to 350 degrees F.
  2. Stir the mixture to evenly blend and sift for a second time into another bowl.
  3. In a separate bowl beat the shortening until creamy, gradually beating in the white sugar.
  4. Beat in the egg and dark molasses. Sift 1/3 of the flour mix into the shortening mix and stir thoroughly to blend.
  5. Roll each ball in Sugar in the Raw and place 2 inches apart on an ungreased baking sheet.
  6. Bake until the tops are slightly cracked and rounded, which should take about 10 minutes. Cool before enjoying!

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