Desserts, Recipes

Gingersnap Cookies

Hi all! I’ve been trying to fight off a super sweet tooth lately, but it won- and this is the result. This recipe makes a good two dozen classic gingersnap cookies. I like to split the dough and make one dozen large, soft and chewy cookies and the second dozen smaller, crunchy gingersnaps.

If we are what we eat, then I am awfully sweet…

Mix your butter and sugar in a stand mixer. Add egg, molasses, and vanilla and continue mixing until smooth. Add flour, baking soda, Salt, ground clove, cinnamon, and ground ginger. Slowly mix until a dough forms.

Scoop out 1 heaping tbs of dough and roll into a ball. Coat the ball in sugar and place on a greased or lined cookie sheet. These larger sized scoops will bake into nice, soft, chewy gingersnap cookies. If you like your gingersnaps crunchy, use 1/2 tbs scoop sizes instead. Either way, pop them cookie sheets in the preheated oven and bake for 12-13 minutes.

The small crunchy gingersnaps go great with a hot cup of coffee. The flavors complement each other so well. Love these scrumptious little guys! Sweet tooth 1, self control 0.

Until next time!



Gingersnap Cookie Recipe


  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar for baking
  • 1/2 cup granulated sugar for coating
  • 1 large egg
  • 1/4 cup molasses
  • 1/8 tsp vanilla
  • Pinch of salt
  • 1/4 tsp ground clove
  • 1/2 tsp cinnamon
  • 1tsp baking soda
  • 1 1/2 tsp ginger
  • 2 1/4 cup all purpose flour


  1. Preheat oven to 350 F
  2. Mix 1 cup sugar and butter with a hand or stand mixer.
  3. Add egg, molasses, and vanilla and mix until smooth.
  4. Combine flour, baking soda, salt, clove, cinnamon, and ginger in a separate bowl.
  5. Slowly stir wet and dry ingredients together until a nice dough forms.
  6. Put 1/2 cup of sugar and put in a shallow dish
  7. For soft, chewy gingersnaps, measure out 1tbs scoops of dough and roll into a ball. Measure 1/2 tbs scoops of dough for crunchy cookies.
  8. Roll dough balls in the shallow dish of sugar until evenly coated.
  9. Place dough balls on a lined or greased cookie sheet with about an inch or so between each cookie.
  10. Bake for 12-13 minutes.
  11. Serve with milk or a hot cup of coffee – yum!

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