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Old Fashioned Gingersnaps

  • Total Time: 45 minutes
  • Yield: 36 Cookies 1x


These old fashioned gingersnaps have all the flavors and snappiness of their store-bought counterparts! They have the perfect balance of ginger and molasses and a good amount of crunch!


  • 2 cups sifted all-purpose flour
  • 1 tablespoon ground ginger
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • ½ teaspoon kosher salt
  • ¾ cup butter, only slightly softened
  • 1 cup granulated sugar
  • 1 egg
  • ¼ cup unsulphered molasses
  • 1 cup sugar
  • ½ teaspoon Saigon cinnamon


  1. Preheat the oven to 350° F.
  2. Sift together the flour, ginger, soda, cinnamon and salt into a mixing bowl; stir with a whisk to evenly distribute all the spices and soda. Sift a second time into another bowl.
  3. Beat the butter until creamy in a large mixing bowl with a hand mixer on high; gradually add sugar. Add the egg and molasses, beat well. Sift 1/3 of the flour mixture into the butter, stir to combine with a wooden spoon. Repeat twice more with 1/3 of the flour each time.
  4. Whisk together 1 cup sugar and ½ teaspoon cinnamon in a small bowl. Pinch off small portions of dough and roll into a ball approximately the size of a marble. Roll in cinnamon sugar and place 2 inches apart on a thin ungreased baking sheet.
  5. Bake in preheated oven 10 minutes for crispy perfection. The tops should be cracked and browned. If you cook 8 minutes they will have crispy outsides and soft centers…you know, if that’s your thing.


Adapted from All Recipes

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
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