These Ginger Snaps are sweet, spicy, and deliciously welcome at any time of the year.


Course: Cookies, Dessert
Cuisine: American, Sweet
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Servings: 36 Cookies
Calories: 103kcal
Author: Nancy Mock
These ginger snap cookies are sweet, spicy, and deliciously welcome at any time of the year.
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  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 2 tablespoons molasses
  • 2 cups all-purpose flour, unbleached
  • 1 tablespoon ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1/2 cup candied ginger, minced
  • Sparkling decorating sugar


  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • Beat the butter and granulated sugar together in the bowl of a stand mixer for about 3 minutes, until the mixture is light and fluffy. Mix in the egg and molasses until thoroughly combined.
  • In a separate bowl, combine the flour, ginger, baking soda, cinnamon, salt, and cloves. Add the dry mixture to the wet mixture in 2 or 3 batches, beating on low speed until well-combined. Stir in the minced candied ginger.
  • Pour the decorating sugar into a shallow plate. Roll 1-1/2" balls of dough by hand (the dough will be sticky) then coat the balls in the decorating sugar. Place the dough on the prepared baking sheet, about 2" apart.
  • Bake for 10-12 minutes until the cookies are lightly browned. Remove the cookies to a cooling rack.
  • Once cool they can be stored in a tightly sealed container for up to 4 days.
  • Makes about 36 cookies.


  • Adapted from the recipe in The Baker's Manual by Amendola/Rees

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Calories: 103kcal | Carbohydrates: 13g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 94mg | Potassium: 28mg | Sugar: 7g | Vitamin A: 165IU | Calcium: 6mg | Iron: 0.4mg
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