It’s a shame that these cookies don’t get more recognition then they do, they really are a good cookie. Some people confuse them with gingerbread cookies, they are different though in that the gingersnap cookie dough is rolled into balls, rolled in sugar, then baked as a round cookie. Gingerbread cookies on the other hand, use a bit more flour, which produces a stiffer dough, which can then be rolled out and cut into shapes, most famously the gingerbread man.
Today I’m sharing Gingersnap cookies which are chewy, slightly crisp cookies with a wonderfully spicy flavor they get from the addition of molasses and spices. Some people even up the spiciness factor by adding black pepper or candied ginger. Me and pepper don’t get along though, and I wanted a mild cookie so I didn’t add any. I haven’t used molasses a lot in my baking, but it added a delicious moistness to these cookies and gave them a wonderfully nostalgic taste. My family made quick work of polishing them off, and I actually had to make a second batch to take pictures of them for this post. There that good!
Helpful Tip: When your measuring out the molasses, make sure to spray your measuring cup lightly with cooking spray. It will help the molasses slide right out of the cup, and makes for a super easy clean up. This tip also works great with honey.
Ingredients
- 3/4 cup unsalted butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup white granulated sugar
- 1/4 cup unsulphured molasses
- 1 large egg
- 1/2 teaspoon vanilla
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- Garnish
- 1/2 cup granulated white sugar
Directions
- In the bowl of an electric mixer, beat the butter and sugars until light and fluffy. Add the molasses, egg, and vanilla and beat until well blended.
- In a separate bowl whisk together the flour, baking soda, salt, and spices. Add to the butter mixture and mix until well combined. Cover and allow the batter to chill in the refrigerater for 30 minutes.
- Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
- Place the 1/2 cup of white granulated sugar into a small bowl. Scoop dough out a level tablespoon at a time and roll into balls. Roll the balls of dough in the sugar, coating them completely. Place on the prepared baking sheet, spacing them 2 inches apart. With the bottom of a glass, flatten the cookies slightly. (As I was preparing the dough balls, I placed the baking pans of prepared cookie dough into the freezer to keep them chilled until I was ready to bake them.)
- Bake for 12 - 15 minutes or until the cookies feel dry and firm on top. (The longer the cookies bake, the more crispy they will be.)
- Transfer to a wire rack to cool completely.
Adapted from Joy of Baking.
Shared with these fun link parties., Fall Into The Holidays
april
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These look wonderful! I have always bought my gingersnaps from the store to make my German sauerbraten, but not this year! Thanks for the recipe!
Awesome, I hope you like them. I've heard of German sauerbraten, but not sure what it is. I'll have to check your blog for a recipe.
Gingersnaps are my "go to" Christmas cookie. Thanks for sharing at Must Try Monday!
These look great, I love ginger cookies! I'm planning on making some this weekend.
I host Fall Into the Holidays and would love if you would link up-
http://redcrowgreencrow.wordpress.com/2012/11/09/…
Katie @ Horrific Knits
Hi April,
Gingersnap cookies are one of my favorites, I will sure have to give your recipe a try. These need to be in my Cookie Jar. Have a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
so yummy!! I really love christmas cookies. How fun that you are doing 12 weeks of them! Thank you for linking up to Tasteful Tuesdays at Nap-Time Creations! I really appreciate each person who takes the time to come by and link up. I'm getting the features organized for the next party and YOU will be featured :o) Hope you will stop by and grab a featured button if you want. I've already posted this to my pinterest and facebook and the party link will be live Monday night as always. http://www.nap-timecreations.com/2012/11/some-fal…
Thank you so much for the feature Emily! It is much appreciated. :)
They look perfectly delicious! I love the presentation!
Thank you so much for sharing this at Wednesday Extravaganza! Hope to see you there this week again :)
I would love for you to share this (or any of your other great ideas) at the link party going on through tomorrow night at ‘Or so she says …’ Hope to see you there! http://www.oneshetwoshe.com
Your gingersnaps look delicious! Thanks for linking up with me for Friday Favorites!
I love Gingersnap cookies too, so good! Thanks for linking these up last week, we'd love to have you back!
http://www.joyfulhomemaking.com/2012/11/welcome-t…
I always wondered if gingersnaps weren't just a crispier molasses cookie - which are one of my very favorite cookies. I think I have had them before - I just can't remember. Thank you for linking up to last week's Tasty Thursday!
Hope you have a great week and thank you so much for sharing with Full Plate Thursday!
Come Back Soon!
Miz Helen