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Gingersnap Cookies

Gingersnap Cookies

Gingersnap Cookies

Gingersnaps, crisp, spicy, sugar cookies, are easy to make, even for the inexperienced baker. Just follow this recipe.
By Carol Egbert

Gingersnap Cookies

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Gingersnap Cookies

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  • Author: Carol Egbert
  • Total Time: 25 minutes
  • Yield: 6 1x


Chewy spicy cookies, perfect with a pot of tea or a glass of milk.


  • 3 ¾ cups all-purpose flour
  • 3 teaspoons baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ¼ teaspoon kosher salt
  • ¾ cup unsalted butter
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 3 teaspoons grated fresh ginger
  • ¼ cup molasses
  • ¼ cup honey
  • 2 teaspoons fresh lime juice
  • additional granulated sugar to top cookies


  1. Preheat oven to 350º
  2. Put flour, baking soda, cinnamon, cloves, ginger and kosher salt into large bowl and stir with wire whisk to combine.
  3. Beat butter until soft, add brown sugar and granulated sugar.
  4. When the butter/sugar mixture is combined, add eggs and grated fresh ginger and beat until mixture is fluffy.
  5. Beat in molasses, honey and lime juice and gradually add flour mixture and mix until flour is incorporated.
  6. Chill dough in freezer for 30 minutes, until it is stiff enough to be formed into 3/4 inch balls.
  7. Roll balls into granulated sugar, bake for 10 minutes on cookie sheets lined with parchment paper.
  8. Transfer cookies to cooling rack.


Without the parchment paper, it would have been impossible to lift the cookies from the baking sheet.

  • Prep Time: 15 mins
  • Cook Time: 10 mins
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