Servings: 60 serving(s)
Prep time: 15 minutes
Total time: 75 minutes
Cooking time: 60 minutes
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.
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 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)
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
Add sugar to the melted butter. Stir in molasses.
Sift flour, baking soda, salt and ginger into the wet ingredients.
Blend into a soft but not sticky dough. Shape into a log, wrap and chill for a few hours.
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.
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