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Here's a recipe I found on a little recipe card that was tucked away in one of my cookbooks. I think it's the same recipe I made 12 years ago for my daughter when she was two. I remember that I didn't roll the dough and the cookies were soft enough for a 2 year old, so not sure if this is the one LOL. If not, you can always use any ginger snap recipe and roll the dough in little balls, dip in sugar, and bake - instead of rolling the dough and cutting it.

Ginger Snaps

1½ cups sugar
1 cup margarine
1 cup molasses
1 egg
Pinch salt
3½ cups flour
1 Tbsp baking soda
1 Tbsp ground ginger


Roll into little balls. Dip top in granulated sugar. Place on greased cookie sheet. Bake in moderate oven (350 F) for 8-10 minutes.

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Here's another I have saved on my computer - not sure where it's from.


Ginger Snaps

Yield: 20

1½ cups flour
1¼ tsp baking soda
½ tsp ground allspice
1 tsp ground cinnamon
1½ tsp ground ginger
Pinch of salt
7 Tbsp butter, softened
1/3 cup packed brown sugar
1/3 cup molasses


Sift flour, baking soda, spices and salt into medium bowl.

Combine butter, brown sugar and molasses in large bowl with wooden spoon. Add flour mixture and stir until incorporated.

Form dough into flat rectangle and wrap in plastic. Refrigerate for 30 minutes.

Preheat oven to 350 degrees F.

Line baking sheet with parchment paper.

Cut dough in half so it is easier to roll.

On a lightly floured surface, roll it out 1/4-inch thick.

Using a 2 or 3-inch cookie cutter, cut out as many cookies as you can. Place them on parchment-lined baking sheet and repeat with remaining dough.

Bake them until crisp and golden brown, about 8 to 10 minutes.

Using metal spatula, transfer cookies onto rack to cool.