• 3/4 cup unsalted butter, melted
  • 1 cup Dark Muscovado Sugar
  • 2 tablespoons molasses
  • 1 large egg
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 cup Demerara Sugar


  1. Preheat oven to 350 degrees F.
  2. In a large bowl combine butter, Dark Muscovado Sugar, and molasses. Stir well, breaking up any large lumps of sugar with a fork. Stir in the egg.
  3. In another bowl, sift together the flour, baking soda, cinnamon, ginger, and cloves. Stir into the butter mixture.
  4. Place the Demerara Sugarin a bowl. Scoop out a heaping teaspoon of dough and roll into a ball with your hands. Coat the cookie ball with the Demerara Sugar and place it on a parchment or Teflon pad lined cookie sheet. Repeat this process, spacing the balls approximately one inch apart on the sheet.
  5. Bake 8 to 10 minutes or until the bottoms of the cookies are lightly browned. Transfer them to cooling racks and let cool completely. Store in airtight containers.
Makes about 5 dozen cookies.
These cookies are light, moist and delicate, not hard and chewy like most ginger snaps, and they remain that way for days when stored in an airtight container.

This Recipe Features

Welcome to Savory Pantry

At Your Service

We are your gourmet concierge, standing by to create tasty, memorable food gifts for anyone and everyone on your list -- including you! No order or budget too big or too small.
Give us a ring: 877-426-4887.