Marshlands Inn Gingersnap Cookies – a molasses cookie with personality

Servings: 60 serving(s)

Prep time: 15 minutes

Total time: 75 minutes

Cooking time: 60 minutes

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Marshlands Inn gingersnaps

Gingersnaps cookies are meant to snap.

That’s how they got their name. It’s what gives them a pleasing crunch and makes them great for dipping in tea and hot chocolate.

 

Some of the best gingersnap recipes are really old, from the days when baked goods were less sweet and sweet treats in general (on the East Coast anyway) had a simple beauty. 

Marshlands Inn gingersnaps

When I was growing up my mom and dad spent many years carting my older siblings back and forth to Mount Alison University in Sackville, New Brunswick. Sometimes they’d need to stay overnight so would book into the Marshlands Inn, a storied bed and breakfast that was known for its gracious hospitality and food. In particular it was the Marshlands gingersnaps that became famous in our house. Mom said that in the evenings they were always treated to crispy-thin gingersnaps and hot cocoa in the library.

 

Marshlands Inn Gingersnaps

Marshlands gingersnaps are ice-box cookies, meaning you mix them up, roll them into logs and leave them in the fridge or freezer until you’re ready to bake them. They’re the ultimate in convenience food — when you’re craving cookies you just slice and bake.

 

Marshlands Inn Gingersnap Recipe

Makes about 5 dozen cookies (makes a half batch of the original recipe)

 Ingredients:

  • 1/2 cup butter, melted (the original recipe called for chicken fat)
  • 1/4 cup sugar
  • 3/4 cup molasses
  • 2 1/2 cups flour (just enough to make a soft dough that will hold its shape)
  • 1 heaping tsp baking soda
  • 1/4 tsp salt
  • 1 heaping tsp ginger

Instructions:

  1. Add sugar to the melted butter. Stir in molasses.
  2. Sift flour, baking soda, salt and ginger into the wet ingredients.
  3. Blend into a soft but not sticky dough. Shape into a log, wrap and chill for a few hours.
  4. When ready to bake, preheat oven to 350 F, slice as thin as possible, place on a parchment-lined baking sheet and bake 8-10 minutes.

Watch closely so the edges don’t brown too much.

If you love cookies that snap! try our Classic Gingersnap Cookies or our Chocolate Gingersnaps

choc gingersnapsGingersnap cookie stacks

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7 thoughts on “Marshlands Inn Gingersnap Cookies – a molasses cookie with personality

  1. Dale Marks says:

    I tryed this recipe and I realy love them.My mom made these when I was a littel boy and I am so glad that you have this recipe.I did not know how to make them.I will enjoy them for ever.Thank you psPleas excouse my spelling.

    1. Hi Dale, I’m so pleased that you found the gingersnap recipe. It’s always a great discovery when you find a childhood favourite.

  2. Nancy says:

    What size is the roll / log of the cookie dough? Just wondering how to roll. Thanks!

    1. Hi Nancy, I made my rolls about 12″ long. It really comes down to how large you want your cookies. So a shorter roll makes a bigger cookie, but I suspect you already figured that out.

      1. Nancy says:

        LOL! I did Bridget! I made these and they are so goooooood! A cup of tea and a couple or twelve ;) of these cookies makes for a great break! I gave some away and wanted some for Christmas but they were literally gone before the big day! And so easy to make! Love this site, the recipes and the fact that I grew up with Crosby’s and how good everything is that I have tried. I literally look through the recipes to decide what I am going to make next. I’ve also been sharing the site with all my family and friends and on facebook. Thanks for keeping it so interesting! :D
        Happy New Year!

  3. Roberta says:

    Hi Nancy…My Mother and her relatives lived in Sackville and this was one of my Moms recipes she made for us so now it is my sons favourite cookie as well along with the other grandchildren! thanks for sharing!
    Sackville is a beautiful area for sure!

    1. Bridget Oland says:

      Hi Roberta, I was so happy to receive your message. I have been hoping for replies from people with a connection to that recipe. I have a couple of other Marshlands Inn recipes that I’ll share this year (and oatmeal brown bread recipe).

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