Pennsylvania Dutch Ginger Snaps

A wonderful gingersnap with a bit ginger taste courtesy a secret ingredient!


  • 3/4 cup butter, melted and cooled slightly
  • 1 cup sugar + extra for rolling
  • 1 large egg, beaten
  • 3 Tbsp. unsulphured molasses
  • 2 cups all-purpose flour
  • 1 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg or cloves
  • 1 tsp. ginger
  • 1/4 tsp. cayenne pepper

Cooking Directions

  1. Line two baking sheets with parchment paper and set aside. Preheat oven to 350 degrees F.
  2. In the bowl of an electric mixer cream together the butter and sugar. Add the egg and molasses and beat until combined and smooth. Sift together the spices, flour and baking soda and add to wet ingredients. Beat on low speed just until combined. Form into balls (about 1 tablespoon size) and roll in granulated sugar. Place on prepared baking sheets and bake for 10-12 minutes or just until edges begin to brown. Cool on wire racks.
Prep time: 5 minutes
Cook time: 12 minutes
Total time: 17 minutes
Yield: 2 dozen