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+ servings

Gingersnap Cookies

Chewy cookies scented with molasses and spices, perfect for the holiday season.
Chewy Gingersnap Cookies
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4.8 from 5 votes


  • 1 cup unsalted butter (226 grams), at room temperature
  • 2 cups granulated sugar (400 grams)
  • 2 large eggs
  • ½ cup molasses (125 ml)
  • 4 cups flour (500 grams)
  • 2 teaspoon baking soda
  • 2 teaspoon ground cinnamon
  • 2 teaspoon ground cloves
  • 2 teaspoon ground ginger
  • ½ teaspoon salt
  • Additional sugar , for rolling


  • Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar and butter on high speed until light and creamy. Add the eggs one at a time, mixing after each. Add the molasses and mix until incorporated.
  • In a bowl, combine the flour, baking soda, cinnamon, cloves, ginger and salt. Add the dry ingredients to the molasses mixture. Mix on low until combined.
  • Roll the dough by the tablespoon, and roll each ball of dough in sugar. Place the cookie dough on the prepared sheet pan. Place the sheet pan in the freezer for 15 minutes to chill.
  • Bake until puffed and edges are set, 9-11 minutes. Let cool on the sheet pan for 5 minutes, then place on a wire rack to cool completely.


Sodium: 77mg, Calcium: 17mg, Vitamin A: 171IU, Sugar: 15g, Fiber: 1g, Potassium: 91mg, Cholesterol: 23mg, Calories: 157kcal, Saturated Fat: 3g, Fat: 6g, Protein: 2g, Carbohydrates: 25g, Iron: 1mg
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