Gingersnap Cookies

Makes 12-24 Cookies


  • 6 oz unsalted butter, room temperature
  • 1 cup granulated sugar
  • ¼ cup molasses
  • 1 egg, room temperature
  • ½ tsp vanilla extract
  • 1¾ cup all-purpose flour
  • ¼ tsp salt
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp freshly grated nutmeg
  • 1 tsp ginger
  • ⅛ tsp cardamom
  • ⅛ tsp cloves

Special Equipment

  • ice cream scoop
  • cooling rack


  1. Cream butter and sugar until pale, light and fluffy. Make sure to scrape bowl before adding next ingredient
  2. Add molasses to butter and sugar mixture and mix again
  3. Add 1 egg and vanilla and beat until well incorporated. Scrape bowl
  4. Sift all dry ingredients together and add slowly to mixer. Mix on low-medium speed just until the flour is no longer visible. Scrape bowl and cover with plastic wrap and chill dough for 1 hour
  5. Preheat oven to 325º
  6. Scoop desired sized balls and roll in granulated sugar before placing on a parchment lined baking sheet
  7. Give each cookie a gentle press with your fingers and make sure to give enough space for the cookies to spread out a bit. Small ice cream scoops or a tablespoon will work well for scooping the cookies
  8. Bake at 325º for 8-12 minutes or until golden brown around the edges
  9. Cool for 20-25 minutes

Note: These cookies hold up really well when stored in an air-tight container. The flavor is even better the next day. Enjoy!