I like ginger, but most Ginger Snaps are too hard. These are Ginger Cookies:

• 1 stick of unsalted butter - softened
• 1-1/2 cups dark brown sugar
• 3 egg whites
• 6 tablespoons Grandma's Molasses (okay, you can use another brand, but in all my years of cooking, I've never tried any other.)
• 4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 2 teaspoons powdered ginger
• 1/4 teaspoon ground cloves

Cream the butter and sugar in your mixer and then add the egg whites and
molasses. Mix well. Sift the dry ingredients together and slowly add to
the mixer. When everything has been mixed, put the dough in the
refrigerator for at least 30 minutes. I go for a full hour.

When you're ready to bake them, roll the dough into balls around 1" in
diameter to get 40 cookies or 1-1/4" to get 30 (plus or minus.) I used
the larger size and got 33.

Bake at 325 degrees for 20 minutes. They're done when they start to crack.

I have a similar recipe that was on the label of a Brer Rabbit Molasses bottle in the 60s that I love. The original recipe called for chilling, rolling, cutting, etc., but I never got that to work. So...

Molasses Sugar Cookies

Brer Rabbit Molasses

Melt shortening in 3 or 4 quart saucepan over low heat.
Remove. Let cool. Add sugar, molasses, and egg. Beat well.

3/4 c. shortening

1/4 c. molasses

1 egg

1 c. sugar

Sift together flour, soda, cloves, ginger, cinnamon, and
salt. Add to first mixture. Mix well. Chill. Roll dough into balls and roll in
sugar. Flatten slightly with the bottom of a glass, sugar both sides, and place
on cookie sheet.

2 c. flour

2 tsp. baking soda

1/2 tsp. cloves

1/2 tsp. ginger

1 tsp. cinnamon

1/2 tsp. salt

Bake at 375º for 8-10 minutes. / 6-7
min. convection

Approx. 28 large
cookies OR 4 doz. w/small scoop

If you mean what I think you mean, we call them brandy snaps. Tubes you can fill with creamy goodness!

Makes 6

2 tbls golden syrup

2oz butter

2oz brown sugar

2oz flour

2tsp ground ginger

pinch salt

Put syrup, butter and sugar in saucepan. Heat until butter melts.

Sift the flour, ginger and salt together. Add the syrup mixture and mix well.

Drop tablespoons onto greased baking sheets, spaced well apart. (2 or 3 per sheet) Cook in preheated oven (350F) for 7 minutes or until golden brown.

Cool 1 minute then roll round the handle of a wooden spoon. If they get hard before you manage to roll them, put back in the oven for a minute.

Will try all of these (and more). Thanks you for your help.