Classic Gingersnaps Recipe

Name: Classic Gingersnaps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all-purpose flour; 1/2 cup bread flour (if you don't have bread flour, just use 1 cup plus 2 tbsp of all-purpose); 1 teaspoon baking soda; 1/4 teaspoon table salt; 2 teaspoons ground ginger; 1/2 teaspoon grated fresh ginger (optional, for an extra kick); 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1/8 teaspoon ground white pepper; 1/2 cup (1 stick) unsalted butter, at room temperature; 1/4 cup granulated sugar; 1/4 cup light brown sugar; 1/4 cup plus 2 tbsp unsulphured molasses

Servings: persons

1/2 cup all-purpose flour
1/2 cup bread flour (if you don't have bread flour, just use 1 cup plus 2 tbsp of all-purpose)
1 teaspoon baking soda
1/4 teaspoon table salt
2 teaspoons ground ginger
1/2 teaspoon grated fresh ginger (optional, for an extra kick)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground white pepper
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup granulated sugar
1/4 cup light brown sugar
1/4 cup plus 2 tbsp unsulphured molasses

1
In a medium bowl, whisk together the flour, baking soda, salt and spices. In a large bowl, cream butter and sugars together until well-blended and fluffy. Add the molasses and whisk again until smooth. Add the flour mixture to the molasses mixture and mix gently until a dough forms.
2
Turn the dough out onto saran wrap and fully wrap it. I lined a square dish with saran wrap and patted the dough into the dish so that it formed a square, which is easier to cut into even pieces to roll into balls for baking. Chill in the refrigerator for at least two hours.
3
When you're ready to bake, preheat the oven to 350u00b0F (180u00b0C). Roll dough into 1-inch balls and place at least two inches apart on parchment paper or greased foil. The cookies will spread, so give them room. For chewier cookies, bake for 10-12 minutes. For crisper, bake longer, about 13-14. I took mine out at 12 exactly and they had a bit of chew in the middle, with very crunchy edges.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup all-purpose flour, 1/2 cup bread flour (if you don't have bread flour, just use 1 cup plus 2 tbsp of all-purpose), 1 teaspoon baking soda, 1/4 teaspoon table salt, and more.

Yes, Classic Gingersnaps falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Classic Gingersnaps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions