Ginger Snap Cookies

Ginger Snap Cookies

Prep time

20 min

Cook time

15 min


2 doz




United States


  • 1 ½ sticks unsalted butter (at room temp)
  • 1 ¼ cups white sugar (divided)
  • ¼ cup lightly packed brown sugar
  • ⅓ cup molasses (NOT backstrap)
  • 1 egg
  • ½ tsp salt
  • 2 tsp baking soda
  • 1 ½ tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • 2 ¼ cups AP flour


Step 1

Preheat oven to 350 degrees. Gather ingredients and line a baking sheet with parchment paper. 

Step 2

In a large bowl, use electric mixer to beat butter, brown sugar, and ¾ cup of white sugar until light and fluffy.

Step 3

Add molasses and egg to butter and sugar mixture.  Beat until combined.

Step 4

Blend remaining ingredients together in a bowl (salt, baking soda, ginger, cinnamon, clove, and flour) and add to batter mixture.  Beat until combined.

Step 5

Place remaining ½ cup of white sugar into a shallow dish.  Scoop approx. 1 ½ tbsp of batter into your hand and gently roll and form into a ball in the palm of your hand.  Roll the dough ball in the sugar until coated.  Place sugar coated dough ball on lined baking sheet.  Repeat until you've used all the batter.

Step 6

Bake cookies at 350 for 15 minutes, or until cookies have spread and tops look cracked.  Let cool on baking sheet for 5 minutes (don't skip this step!) and then transfer to cooling rack to finish cooling completely.  Enjoy!

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