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Ginger Snap Cookies

What you need: 

2 1/2 cups pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup maple syrup
1/4 cup molasses
1/2 cup oil
3 tablespoons grated ginger root

What you do: 

1. Oil baking sheet and preheat oven to 350 degrees F. Mix dry ingredients.
2. Add liquid ingredients to dry. Mix.
3. Scoop out 1 tablespoons per cookie 1" apart (will spread).
4. Bake for 15 minutes. Be watchful as they are easy to burn.'

Preparation Time: 
Cooking Time: 
Recipe Category: 


Very yummy and easy! I'm lazy so I used ground ginger instead of fresh. Also added ground clove, freshly grated nutmeg and cinnamon. Foe the flour I used 1.5 C whole wheat and 1 C AP. I made mine big, about 2 inches in diameter after baking, because they are going to be the crust of my pumpkin cheesecake. After scooping and placing on the sheet pan I flattened them slightly to an even thickness. They came out perfectly, the house smells great, and they taste really good hot. Thanks for sharing.


Very good cookies!  I used plain, unbleached white flour, fresh ginger, and blackstrap molasses.  I threw in a couple tablespoons of raw sugar, and sprinkled a little more on top when I took them out of the oven.  It was 9:30pm by the time I got them made, and three of us sat down and ate about 2/3 of the batch.  Yum!  Easy to make, too, and not too many ingredients.  Highly recommended.  :)


Just wondering, since my boyfriend adores ginger snaps, do these cookies turn out all nice and hard and crunchy, or do I have to make them that way?

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