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5 from 1 vote

Gingersnaps Recipe

Best Gingersnaps ever. Sugar rolled. Crackly on the outside, chewy on the inside.
Course Cookies
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 2 dozen cookies
Author Allie Taylor


  • 2 1/8 cups flour
  • 1 tablespoon ginger
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter room temperature
  • 1 cup white sugar
  • 1 large egg
  • 1/4 cup molasses
  • extra white sugar for rolling dough balls before baking


  • Beat butter with mixer 'til creamy.
  • Mix in sugar gradually.
  • Add in egg and molasses.
  • Separately, sift together (or mix well with a fork): flour, ginger, baking soda, cinnamon and salt.
  • Stir flour mixture into wet ingredients.
  • Form into 1 1/2 inch round balls.
  • Roll in extra granulated sugar.
  • Place 2 inches apart on ungreased baking sheet or parchment paper.
  • Bake 8 minutes @ 350 degrees or 'til tops are round and cracked. They might still be slightly puffy.
  • Remove from the oven and whack the pan hard on the counter or stovetop. (Yup.) The middle will fall and they'll be flat and crackly. Just like a good gingersnap ought to be.