Arts & Culture, Featured

Cooking Column: Ginger Snaps

October is past. And November is here, which means it’s time to make ginger snaps! This is one of my personal favorite recipes because it has a lovely smell and goes perfectly with a cup of tea during cold weather. I guarantee that you’ll love them, so let’s get baking!



– 1 cup packed brown sugar

– ¾ cup shortening (170 grams)

– ¼ cup molasses

– 1 egg

– 2 ¼ cups all-purpose flour

– 2 teaspoons baking soda

– 1 teaspoon ground cinnamon

– 1 teaspoon ground ginger

– ½ teaspoon ground cloves

– ¼ teaspoon salt

– Granulated sugar (Do not put in mix. I’ll explain about this.)



First, mix the brown sugar with the shortening, molasses, and egg. Add flour, baking soda, cinnamon, ginger, cloves, and salt. Cover the dough and refrigerate for at least 1 hour.

After an hour, heat your oven to 375˚F (190˚C). Grease a cookie sheet (or cover it with “baking paper” or something of the likes). Make round balls of desired size and dip the top of the cookie in the granulated sugar. Place the balls sugar side up on the cookie sheet and bake for 10-12 minutes or until the cookies are brown. Let them cool and enjoy!

Well, that’s the recipe. While the cookies are still hot, just curl up in a cozy chair with a mug of tea and a good book, and enjoy the fall weather with some fall cookies. I’m happy to answer questions about the recipe in the comments!


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  1. Could one possibly use butter instead of shortening? Or substitute some of the shortening for butter?

  2. Yum! Can’t wait to try them! Thanks for the recipe, Lynn!

  3. This looks delicious! And they are dairy-free too! (I’m badly allergic to dairy) Thank you for the recipe! 🙂

  4. These look amazing!

  5. These look so good! I am hoping to try making these over break. =D