Gingersnap Cookies

May 15, 2020

Gingersnap Cookies

Our soft gingersnap cookies will spice up your cookie rotation. Dip in chocolate or sprinkle powdered sugar - get creative with your additions. 


SPICES: cinnamon, ground cloves, ground ginger, salt


  • 2 cups flour
  • ¾ cup margarine
  • 1 cup brown sugar
  • 1 egg
  • ¼ cup molasses
  • 2 tsps ground ginger
  • ¾ tsp cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp salt
  • 5 tsps baking soda 


  1. Preheat oven to 350 degrees.
  2. In a large bowl, sift the flour. Add the ginger, cinnamon, ground cloves, salt, and baking soda. Mix well.
  3. In a mixing bowl, soften the margarine. Incorporate the brown sugar, egg, and molasses. Beat well.
  4. Add the flour in batches, mixing in between.
  5. Cover a baking sheet in parchment paper. Scoop dough into balls (around 1 inch in diameter). Roll in sugar and place on baking sheet.
  6. Lightly pat down the dough to flatten. If you want the cookies to have a cracked appearance after baking, sprinkle with water.
  7. Bake 10 minutes at 350 degrees. Allow to stand for 10 minutes before transferring onto a cooling rack.
  8. Garnish with powdered sugar.

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