Marshlands Inn Gingersnap Cookies – a molasses cookie with personality

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Marshlands Inn gingersnaps

Gingersnaps cookies are meant to snap.

That’s how they got their name. It’s what gives them a pleasing crunch and makes them great for dipping in tea and hot chocolate.


Some of the best gingersnap recipes are really old, from the days when baked goods were less sweet and sweet treats in general (on the East Coast anyway) had a simple beauty. 

Marshlands Inn gingersnaps

When I was growing up my mom and dad spent many years carting my older siblings back and forth to Mount Alison University in Sackville, New Brunswick. Sometimes they’d need to stay overnight so would book into the Marshlands Inn, a storied bed and breakfast that was known for its gracious hospitality and food. In particular it was the Marshlands gingersnaps that became famous in our house. Mom said that in the evenings they were always treated to crispy-thin gingersnaps and hot cocoa in the library.


Marshlands Inn Gingersnaps

Marshlands gingersnaps are ice-box cookies, meaning you mix them up, roll them into logs and leave them in the fridge or freezer until you’re ready to bake them. They’re the ultimate in convenience food — when you’re craving cookies you just slice and bake.


Marshlands Inn Gingersnaps

Makes about 5 dozen cookies (makes a half batch of the original recipe)


  • 1/2 cup butter, melted (the original recipe called for chicken fat)
  • 1/4 cup sugar
  • 3/4 cup molasses
  • 2 1/2 cups flour (just enough to make a soft dough that will hold its shape)
  • 1 heaping tsp baking soda
  • 1/4 tsp salt
  • 1 heaping tsp ginger
  1. Add sugar to the melted butter. Stir in molasses.
  2. Sift flour, baking soda, salt and ginger into the wet ingredients.
  3. Blend into a soft but not sticky dough. Shape into a log, wrap and chill for a few hours.
  4. When ready to bake, preheat oven to 350 F, slice as thin as possible, place on a parchment-lined baking sheet and bake 8-10 minutes.

Watch closely so the edges don’t brown too much.

If you love cookies that snap! try our Classic Gingersnap Cookies or our Chocolate Gingersnaps

choc gingersnapsGingersnap cookie stacks

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. The sign-up form is on the top right hand side of this page. We’d love to send you our monthly email too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

Here’s to eating well, everyday,

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2 thoughts on “Marshlands Inn Gingersnap Cookies – a molasses cookie with personality

  1. Dale Marks says:

    I tryed this recipe and I realy love them.My mom made these when I was a littel boy and I am so glad that you have this recipe.I did not know how to make them.I will enjoy them for ever.Thank you psPleas excouse my spelling.

    1. Hi Dale, I’m so pleased that you found the gingersnap recipe. It’s always a great discovery when you find a childhood favourite.

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