Ginger Snaps Sandwiched with Fudgy Chocolate Sauce

Servings: 3 dozen serving(s)

Prep time: 15 minutes

Total time: 25 minutes

Cooking time: 10 minutes

Take me to the recipe

 Icebox ginger snaps, and old fashioned spicy molasses cookie recipe with a crispy snap.Ice Box Gingersnaps recipe, an old fashioned crispy molasses cookie.

I love gingersnaps. I love the spiciness and the crunch. The size and the not-too-sweet of them. They’re simple looking, may be even a bit boring, but there’s a lot going on in a good, homemade gingersnap.

The problem is they do have a bit of a blah look. Like a soda cracker in that they seem a little abandoned on their own. Like they’re just there for support.

I don’t mind the plain-Jane look but I have a daughter who prefers embellishments. She’s an eat-the-frosting-leave-the-cake kind of girl and if there are fingerprints in anything sweet we know they’re hers. She is not a fan of gingersnaps for all of the reasons I love them.

So this was my challenge…convert my daughter into a gingersnap fan. Or at least help her develop a taste for them.

It wasn’t rocket science. Amelia tracks in the chocolate sauce gave me the idea to sandwich the gingersnaps with the molasses-y chocolate sauce from my last post. It’s thick and spreadable when it’s been out of the fridge for half an hour or so. And it’s dark and delicious.

Every Maritime family has their ginger snap recipe and I have discovered that they can be quite similar except for the spice combination. This particular recipe was given to me by a friend from PEI (handed down through her family) and a friend from New Brunswick (an old family recipe too). The only difference: one has allspice, the other nutmeg. I’ll leave the choice up to you.

Icebox cookies prove that there can be great convenience in from-scratch cooking. Made ahead of time and stored in the fridge or freezer, you can have a batch of these cookies out of the oven and ready to eat in under 30 minutes with really no effort required on your part.

Icebox Ginger Snaps Recipe

  • 1 cup butter
  • 1/3 cup brown sugar
  • 2/3 cup Crosby’s Fancy molasses
  • 3 cups flour
  • 2 t baking soda,
  • ½ t salt
  • 2 t ginger
  • 1 t cinnamon
  • ½ t cloves
  • ¼ t nutmeg or allspice
  1. Mix in order given. Make into three rolls and freeze or refrigerate until needed.
  2. To bake: remove from freezer (or fridge) about 15 minutes before slicing. Bake at 350 about 10 minutes, on a parchment paper-lined cookie sheet. Watch closely – you want them to be crispy but not too dark.

One more thing…
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 Fudgy Five-Minute Chocolate Sauce

fudgy five minute chocolate sauce

5 thoughts on “Ginger Snaps Sandwiched with Fudgy Chocolate Sauce

  1. Alkori says:

    These are wonderful coekios . they look beautiful, are easy to make, and my 10 year old son loves them! Two notes on my changes: 1) I baked the coekios at 350 , before finding out the correct temperature is 375 (thanks Allyson) . so the coekios were softer, rather than like a gingersnap; 2) I used turbinado sugar on top, instead of white sugar, which worked out well.

  2. thanks to computers I was able to find this recipe that got mislaid this year. I love all my molasses recipies. but never had a recipe book of
    Crosbys.

    I have made these ginger snaps for over forty five years I found the recipe on the side of the crosby molasses container my family and friends just love them . love to see this recipe on the container again so others could enjoy them.
    Thanks Carol Ferguson,
    36 East River Drive, Stratford P.E.I. C1B 2E4 Canada

  3. Melissa says:

    I need to make a gingerbread house this year as my kids have celiac so we can’t buy one. Do you think this recipe would work for such a thing? I’m pretty sure gluten free flour will work but I’m curious to know if the cookie would be strong and hard enough to build a “house” with?
    Thank you!

    1. Lynn Purdy says:

      Melissa, To make a gingerbread house, you need a construction gingerbread, which is stiffer and not very tasty, actually. I believe that most people do not eat their gingerbread houses, as they have sat out to the elements and become very dry and stale. The gingersnap recipe you were looking at is a much thinner dough and is not suitable for a gingerbread house. Here is the link to our gingerbread house dough http://www.crosbys.com/how-to-make-a-gingerbread-house/. Have fun making a gingerbread house and Happy Holidays.

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