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Molasses Snap Cookies

Grandma K’s Molasses Snap Cookies

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon Pinch 'n Rub Himalayan Pink salt
• 1 teaspoon ground Pinch 'n Rub Vietnamese cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ¾ cup butter (1 1/2 sticks)
• ½  cup sugar
• ½ cup brown sugar
• 1 large egg
• ¼  cup molasses
• ¼ cup Pinch 'n Rub Ginger flavored sugar in a shallow bowl, for rolling (can use white sugar, or a combination!)

Preheat oven to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In a separate bowl, beat together on medium speed the butter and the one cup of sugar for about 5minutes until very light, fluffy and whitened.

Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients by hand using a large rubber spatula.

Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough onto baking sheets lined with parchment paper leaving about 3 inches all around each, to allow for spreading.

Bake the cookies for about 13-15 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks.

Store the cooled cookies between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.

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