Adams Ginger Snappys

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“these are fast and crispy...5 cookies is equal to about 2.5gr of fat...nice with a cup of tea... Update note: I also added today 3 tablespoons cocoa powder made a really nice cookie. So this recipe can give you two different cookies. I also on some of them rolled into powdered sugar instead of the granulated and make it look like a crackled chocolate gingersnap. Very nice.”
60 cookies

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. In a large mixer bowl combine, butter, shortening, sugars, molasses, egg, and vanilla.
  3. Beat well about three minutes.
  4. Measure in another bowl, spices, flour, baking soda, and salt.
  5. Pour dry ingredients into low speed moving mixer bowl, with the wet creamy ingredients, as it is combining add the cold coffee, and beat until all comes together to a stiff dough.
  6. That will only be a minutes-- Roll small tsp, size balls and dip into extra granulated sugar, and place on parchment lined sheet.Flatten to 1/8 inch thick with a sugared bottom of a glass.
  7. Bake 11- 13 minutes-- Edges should be brown-- Cookies crisp upon cooling.
  8. Note-- bake a few to get the crispness you desire-- under done can give you a chewy centre core-- or overdone could give you a crunchy hard cookie-- I always test bake.
  9. these cookies puff up and spread rounder.
  10. the puffiness goes flat at end of baking time-- to a flat crisp cookie-- Also Taste test, to see if you have enough spicey ginger taste, or would like to add more.
  11. Baker always gets the best end of the wooden spoon--.
  12. This dough freezes very well into logs also. Just slice then roll each slice into a ball and dip into sugar. Press down just lightly as cookie flatens when fully baked.

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