(Not Your Mother'S) Savory Gingersnaps Recipe

Name: (Not Your Mother'S) Savory Gingersnaps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces unsalted butter, room temp; 1/4 cup granulated sugar; 2 large eggs, room temp; 2 ounces molasses; 2 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1 teaspoon sea or kosher salt; A few grinds of black pepper; 1 teaspoon finely minced fresh ginger; 2 teaspoons finely minced fresh rosemary; Sea or kosher salt to finish

Servings: persons

6 ounces unsalted butter, room temp
1/4 cup granulated sugar
2 large eggs, room temp
2 ounces molasses
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon sea or kosher salt
A few grinds of black pepper
1 teaspoon finely minced fresh ginger
2 teaspoons finely minced fresh rosemary
Sea or kosher salt to finish

1
Using a stand mixer fitted with the paddle, cream together butter and sugar until very pale and fluffy.
2
If eggs are not room temp, soak them for 5 minutes in warm (not hot!) water, then proceed. This will help ensure that your emulsion comes together well. Crack them into a bowl. With mixer running on low speed, add eggs one at a time, allowing each to be fully incorporated before adding the next. When done, stop mixer and scrape completely around sides and bottom of bowl. Mix once again for a few seconds. Add molasses and mix to blend.
3
Sift dry ingredients onto a sheet of parchment. Tip into mixer bowl all at once. Mix on low speed until no streaks of dry are visible. Stop mixer and scrape completely around sides and bottom of bowl. Add ginger and rosemary and mix to blend.
4
Preheat oven to 350 degrees. Line baking sheets with parchment. Feel free to reuse the one you used to hold the sifted dry ingredients.
5
Use an ice cream scoop of whatever size you desire, though small is better than large. Scoop cookies onto baking sheets, leaving 2 inches between them - they will spread. Dampen a kitchen towel and fold it up. Press the bottom of a glass against it, then lightly dip into a shallow bowl of sea or kosher salt. Press glass on top of a cookie to slightly flatten it. Repeat with all cookies.
6
Bake 8-10 minutes, until nicely browned, rotating halfway through. When done, remove to a rack to cool a bit. They are very good served warm!

675

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 11 ingredients. The key ingredients include: 6 ounces unsalted butter, room temp, 1/4 cup granulated sugar, 2 large eggs, room temp, 2 ounces molasses, and more.

Yes, (Not Your Mother'S) Savory Gingersnaps falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

(Not Your Mother'S) Savory Gingersnaps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions