Gingersnaps Recipe

These irresistible gingersnaps are a family favorite and former baking business bestseller! Years ago, I sold these cookies, and people raved about my 'secret recipe.' The truth? It's a classic, but so delicious, it deserves a spot in your recipe box. Get ready for perfectly spiced, chewy gingersnaps that will disappear in minutes. This easy-to-follow recipe delivers amazing results!

Prep Time 20 mins

Cook Time 55 mins

Calories 60.4 kcal

Protein 1g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Gingersnaps

White Sugar
1 cup (2 sticks) margarine
1 large egg
⅓ cup molasses
Flour
Baking Soda
Salt
Cinnamon
Ground Ginger
Ground Cloves
¾ cup packed brown sugar

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How to Make Gingersnaps

Cream together 1 cup (2 sticks) of margarine and ¾ cup packed brown sugar until light and fluffy.
Add 1 large egg and beat until well combined.
Stir in ⅓ cup molasses until thoroughly blended.
In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ½ teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Roll the dough into 1-inch balls.
Roll the balls in granulated sugar and place them on ungreased baking sheets, leaving 2 inches between each cookie.
Bake at 350°F (175°C) for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.