Grammie Bent’s Dunkin’ Snaps

  • serves

Like gingersnaps but thicker and easier to dunk into milk, tea or whatever you fancy. 

Courtesy of Marsha Clarke, Waterloo, ON

46 Ratings
Directions for: Grammie Bent’s Dunkin’ Snaps


¾ cup (175 mL) butter

½ cup (125 mL) molasses

1 egg

2 ½ cups (625 mL) flour

2 tsp (10 mL) baking soda

1 tsp (5 mL) cinnamon

1 tsp (5 mL) ginger

½ tsp (2 mL) cloves

¼ tsp (1 mL) salt

granulated sugar for rolling


1. In medium bowl, blend together butter, molasses and egg. Stir in flour, baking soda, cinnamon, ginger, cloves and salt until well combined.

2. Shape dough by 1 tsp (5 mL) into balls; roll in sugar. Place balls on ungreased baking sheet, press with fork to flatten slightly. Bake in 350°F (180°C) oven for 10 to 11 minutes or until bottoms are golden. Transfer to rack to cool.

See more: Bake, Dessert, Eggs/Dairy, Great Canadian Cookbook, GCC potluck, Quilting Bee Potluck


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