Grand-maman’s Ginger Snaps

Hours and Location

Grand-maman’s Ginger Snaps

Ginger snaps


  • 1 cup butter (softened)
  • 1 cup brown sugar
  • 1 cup molasses
  • 1 Tbsp ginger
  • 2 tsp baking soda dissolved in 3 Tbsp of warm water
  • 4 cups of flour (you may need more)


In a big bowl mix butter, brown sugar and molasses until creamy.
Add ginger and dissolved baking soda.
Add flour one cup at a time.
Put dough in refrigerator for at least 1 hour.
Take dough out of the fridge and let sit at room temperature for 1 hour before using.
Pre-heat oven at 350 degrees Celsius.
Roll out dough on a floured surface and shape cookies using a cookie cutter.
Bake for 8-10 minutes.

Note: Dough can be stored in fridge for a few days before using.

Program Details

Canada Agriculture and Food Museum
Program Location
At Your School