Print Recipe

Crystallized Ginger Snaps

Categories: Cookies

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  • 4 tbsp. butter melted
  • 4 tbsp. vegetable oil
  • 1/2 c. brown sugar packed
  • 1/2 c. sugar
  • 1 egg
  • 1 c. whole wheat flour
  • 1/4 c. molasses
  • 1 c. all-purpose flour
  • 2 tsp. Clabber Girl Baking Soda
  • 1/2 tsp. ginger
  • 1/2 tsp. cinnamon
  • cloves pinch
  • Black Pepper pinch
  • 1 to 1 1/2 c. crystallized ginger diced
  • 1/2 tsp. salt
  • 3-4 tbsp. sugar as garnish


In a large bowl, stir together the melted butter, oil, sugars, molasses and egg. Toss together the flours, baking soda, spices and salt. Using a wooden spoon, stir the flour mixture into the wet ingredients until it pulls into a cohesive dough. If it seems a bit dry or cracked, add water by the teaspoonful. Cover and refrigerate for at least 2 hours or overnight.

Place racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line two cookie sheets with parchment or a silpat. Place the crystallized ginger in a small bowl.

Form the dough into 1-inch balls, firmly press the top of each chunk of dough into the crystallized ginger, flattening the dough slightly. Place on a prepared cookie sheet, at least 2 inches apart. Repeat with the remaining dough and place on the cookie sheets. Sprinkle sugar over each chunk of dough.

Bake each sheet for about 12 to 14 minutes, moving them from front to back and top to bottom about half way through baking. Cool and place in an airtight container or cookie jar.

Makes 3 dozen cookies.