Ginger Snaps a.k.a. “Jump-Start Your Labor Cookies”

I’ve been reading some pregnancy forums lately, and a few weeks ago, I happened to run across a thread about “Labor Cookies.”  A little terrified, rather curious, and thinking I might find some kind of a joke, I started reading.  It had a link to an actual recipe for cookies that “supposedly” will start labor.  To my surprise, they really are just Ginger Snaps with a little extra kick.  Well, today, I turned 39 weeks, and I decided that I would make these so-called Jump-Start Your Labor Cookies, just for the fun of it.  (If Connor thinks tonight is the night to enter the world, then all the better.)  You can find the original recipe here:



  • 2 1/2 c. flour
  • 1 1/2 t. baking soda
  • 3/4 t. cinnamon
  • 1 t. ground ginger
  • 1/2 t. ground cloves
  • 1/2 t. salt
  • 1/2 t. cayenne pepper  *Note:  (This is what gives these cookies their kick.  For just some normal ginger snaps, I suggest only putting 1/8 – 1/4 tsp or none at all.)
  • 8 T. butter
  • 1/2 c. sugar
  • 1 c. brown sugar
  • 1/3 c. molasses
  • 1/4 c. egg whites


  1. Preheat oven to 350 degrees.
  2. Combine flour, baking soda and spices and set aside.
  3. Cream the butter and sugars together.
  4. Add the molasses to the creamed butter, then add the egg whites until combined.
  5. Add the dry ingredients slowly.
  6. Once incorporated, roll dough into 1 inch balls and place onto baking tray. Bake 8-10 minutes.

*Note:  Once cool eat as many as you can possibly stomach, lay down for a nap and wait for labor to begin!

P.S.  I made 64 little two-bite cookies from this recipe.


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