“Ginger Snaps” For Your Reading and Eating Pleasure

Ginger Snaps Book Cover

On these cold wintry nights what sounds better than being curled up by a fire, reading a good book such as When Men Betray or Ginger Snaps both published by Beaufort Books, and eating some warm, homemade cookies?

Don’t hesitate, order When Men Betray or pre-order a copy of Ginger Snaps by going to Amazon, B&N, your local bookstore, or get your autographed copies at https://webbhubbell.com/books-by-webb-hubbell-when-men-betray/.

I am also thinking of you by providing below a wonderful recipe for home made Ginger Snaps. The only ingredient missing is “the secret spice.” To get that ingredient you need your copy of Ginger Snaps. Enjoy!

Ginger Snaps

Yields 3-4 dozen


  • 2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 3/4 cup vegetable shortening
  • 1/4 cup molasses
  • 1 egg
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup sugar, for rolling cookies


  1. Preheat oven to 375º F and set aside a shallow bowl of sugar for rolling the cookies.
  2. In a medium bowl, sift together flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt.
  3. In a large bowl or mixer, cream together the shortening and brown sugar until lightened in color and fluffy.
  4. Beat in the egg and, once fully incorporated, mix in the molasses.
  5. 1/2 cup at a time, mix in dry ingredients until fully combined.
  6. Refrigerate dough for 30 minutes, then break off equal pieces of dough and roll out 1-inch balls of dough.
  7. Roll each cookie ball in bowl of granulated sugar, then place on baking sheet, leaving 2-3 inches between each cookie.
  8. Place in oven and cook for 10 minutes, or until puffed up slightly. (Cookies will collapse a little and be covered in little cracks—that’s what you want.)
  9. Remove from oven and let cool before serving.
Scroll to Top