1/2 cup butter
2/3 cup sugar
1 egg
3 tablespoons molasses
1 1/2 cups flour
3 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt

demerara sugar (raw cane sugar) for sprinkling

Preheat oven to 350. Line 2 cookie sheets with a silipat or parchment paper. Sprinkle a place with demerara sugar and set aside. In a large bowl, cream together the butter and sugar. Add the egg and molasses and mix well. In a separate bowl, whisk together the flour, ginger, cinnamon, baking powder and salt. Slowly add it to the butter and sugar mixture. Mix to thoroughly combine. Roll dough into 1 inch balls and roll the balls in the demerara sugar. Place cookies 2 inches apart onto the cookie sheets. Flatten each cookie slightly with the heel of your hand or a spatula. Bake 8-12 minutes or until set and the bottoms are golden.

Allow to rest on the pan for a couple of minutes before removing to a wire rack to cool completely.

Yield: about 2 dozen cookies

My thoughts:

I created this recipe because I wanted a gingersnap recipe that didn’t involve rolling the dough out. By skipping that step not only you are saving time you will end up less waste. Plus you get to roll the cookies in sugar which I find immensely satisfying. Besides the tactile pleasures, the sugar also adds a bit of a sparkle to the finished cookie. Simple, homey, delicious. And my husband enthusiastically called them the best gingersnaps he’d ever had. A ringing endorsement if I ever heard one!

Note: If you are like me and enjoy using spicy gingersnaps instead of graham crackers when making crusts for ice box pies and you find the cookes are a little too soft* to easily crumble into crust, just let them sit out uncovered overnight and they will crisp right up.

*This is mostly a concern if, like me, you live in a area where it is fairly humid.


  1. I love gingersnaps! This looks like a great recipe too. Must try it.

  2. I adore gingersnaps and am always up for eating some. As you said, they make a great crust or topping.

  3. Those look amazing! I like them for crust for my pumpkin cheesecake, but I also like them just to eat too!

  4. Fun idea! Gingersnaps always make me think of my grandfather.

  5. I have a recipe almost exactly like this and I make them every Christmas-I always add more fresh ginger though to give them a extra good kick. 🙂

  6. these sound great rachel! although i don’t really love too many cookies, gingersnaps are amount those that i do. especially soft ones! if i can get my butt in gear maybe i’ll give them a whirl.

  7. These look so good. And they make me think of my grandfather too. He always said Gingersnaps was the only cookie him & his sisters knew growing up.

    I can't wait to give these a try. Thanks Rachel!

  8. Susan @ My Wholefood Family Essentials

    I love anything with ginger so I’ll definitely be trying these!

  9. I love gingersnaps. These look great!

  10. Scatterbrain Tal

    I’ve been wanting to make gingersnaps for a while now, and it’s really nice to see this recipe out of nowhere!
    Thankss:) looks yummy! I love them crispy.

    which molasses do you use?

  11. Scatterbrain Tal-
    I used Golding Farms (all natural & unsulphured) molasses. Nothing special.

  12. Mark Boxshus "Cookie Doctor"

    Hi Rachael

    Your recipe came just in the nick of time. Today I’m making a white chocolate mouse cheesecake, and need my “snaps” to give it that zing. I was out, and instead of digging out my own recipe, I decided to give yours a go. They were great.

    Thanks for showing up at the right time (again)


  13. Delicious looking…

    Thanks so much for sharing this wonderful recipe. Gingersnaps always bring back fond memories for me.

  14. Looks so nice and flaky. I love the smell of gingersnaps while baking.

  15. Scatterbrain Tal

    Thanks for the reply!
    About the molasses, I wondered if it matters if it’s mild or blackstrap…

  16. Scatterbrain Tal-
    Texture-wise, probably not but blackstrap is a lot stronger tasting than what I used.

  17. Scatterbrain Tal

    Thanks again for the reply. I’ll decide about my molasses.

    Thank you 🙂

  18. I love gingersnaps. These look yummy and I like that this recipe only makes 2 dozen. The recipe I usually use makes way too many cookies for me to eat- even when I halve the it.