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    Home » Recipes » Desserts

    By Kaleigh McMordie - August 4, 2022, Updated August 30, 2022

    Easy Gingersnaps

    Jump to Recipe·Print Recipe
    stack of gingersnaps on a parchment lined rack with text overlay.

    Gingersnaps are delicious treats made with ginger, molasses, and whole wheat flower.  They’re easy to make and a must-have Christmas treat. 

    gingersnaps stacked on top of each other on a cooling rack lined with parchment.

    Gingersnaps are the most underrated Christmastime treat.  

    Why You'll Love This Gingersnap Recipe

    Grated fresh ginger, cinnamon, cardamom, and molasses give these cookies the right amount of texture.

    The Ingredients

    Overhead view of ingredients needed to make gingersnaps on a white background.
    • Butter - I prefer salted butter. For a dairy-free version, you can use melted coconut oil.
    • Sugar
    • Brown Sugar -Dark brown sugar will give you a heavy molasses flavor.
    • Molasses - Unsulphured molasses.
    • Vanilla
    • Egg White - Only one egg. 
    • Ginger - Grate it super fine with a microplane zester. Make things even easier by using fresh ginger paste.
    • Flour - Use white whole wheat flour or whole wheat pastry flour. All-purpose flour works just fine, too.
    • Baking Soda
    • Spices - Cinnamon, cardamom, and an optional pinch of white pepper.
    • Salt

    How To Make Them

    9 image collage showing steps for making gingersnaps with one bowl.
    1. In a large bowl, whisk the melted butter and sugars.
    2. Add the molasses, egg white, vanilla and ginger and whisk until well combined.
    3. Stir in the flour, baking soda, spices and salt.
    4. Use a teaspoon or tablespoon (or baby cookie scoop) to scoop the dough into balls and place 1 inch apart on a parchment or silicone-lined baking sheet.
    5. Bake at 350°F for 6-8 minutes for teaspoon-sized scoops or 8-10 minutes for tablespoon-sized scoops.
    6. Let cookies cool before removing from the baking sheet. They will firm up as they cool.
    overhead view of two sizes of gingersnap cookies on a parchment lined rack with a glass of milk.

    Pro Tips for Perfect Gingersnaps

    • Melt the butter right in the bowl (just make sure it's microwave safe!) for fewer dishes to clean.
    • No need to flatten the dough, it will spread as it bakes.
    • If your oven tends to run cool, bake at 375 instead of 350.
    • Use a cookie scoop for perfect circles. A teaspoon or tablespoon will give you slightly imperfect circles (but they'll still be amazing!).

    More Christmas Cookies You'll Love

    • Cocodates (No Bake Coconut Date Cookies)
    • Cranberry Bliss Cookies
    • The Best Cutout Sugar Cookies With Icing
    • Pecan Snowball Cookies
    • Peppermint Bark Icebox Cookies

    Did you make this recipe? Please leave a star rating in the comments!

    Print

    Easy Gingersnaps

    gingersnaps stacked on top of each other on a cooling rack lined with parchment.
    Print Recipe

    ★★★★★

    5 from 1 reviews

    These easy gingersnaps with the delicious flavors of spicy fresh ginger and molasses are made with whole wheat flour in just one bowl. Even though they're simple, they're a must make Christmas cookie! (dairy-free version included)

    • Author: Kaleigh
    • Prep Time: 10 minutes
    • Cook Time: 8 minutes
    • Total Time: 18 minutes
    • Yield: About 18 tablespoon sized cookies 1x
    • Category: dessert
    • Method: baked
    • Cuisine: American

    Ingredients

    Scale
    • ½ cup (1 stick) butter, melted (or coconut oil for dairy-free)
    • ¼ cup granulated sugar
    • ¼ cup brown sugar
    • ¼ cup molasses
    • 1 large egg white
    • 1 tsp vanilla
    • 2 tsp grated fresh ginger or ginger paste
    • 1 ¼ cups white whole wheat flour
    • 1 tsp baking soda
    • ¼ tsp salt
    • 1 tsp ground cinnamon
    • ½ tsp ground cardamom
    • Pinch ground white pepper (optional)

    Instructions

    1. Preheat oven to 350° F.
    2. In a large bowl, combine butter and sugars and whisk until well blended.
    3. Add molasses, egg, vanilla and ginger. Whisk until combined.
    4. Add flour, baking soda, salt, and spices into bowl with wet ingredients. Stir until combined.
    5. Scoop the batter by the teaspoon or tablespoon onto a baking sheet lined with parchment or a silicone baking mat, 1 inch apart. No need to flatten, the dough will spread as it bakes.
    6. Bake cookies 6-8 minutes (or 8-10 minutes for tablespoon size) until they appear barely set. Remove from oven and let cool a couple minutes before transferring to cooling rack (they'll firm up as they cool).

    Notes

    • For dairy-free, use melted coconut oil in place of butter.
    • If your oven tends to run cool, set it to 375°F.
    • For nicely rounded cookies, use a cookie scoop. I use a tablespoon sized scoop for larger cookies.
    • Store cookies in an airtight container at room temperature.

    Keywords: gingersnaps, gingersnap cookies, whole wheat gingersnaps

    Did you make this recipe?

    Tag @livelytable on Instagram and hashtag it #livelytable

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    This post may contain affiliate links, which means I earn a small commission off of your purchase with no extra cost to you. Please read my affiliate disclosure for more information.

    About Kaleigh McMordie

    Kaleigh McMordie, MCN, RDN, LD, is a Registered Dietitian and Licensed Dietitian in Abilene, Texas, as well as a member of the Baby Led Weaning Dietitians Network. Kaleigh can be found at kaleighmcmordie.com.

    Reader Interactions

    Comments

    1. Helen Romain says

      September 09, 2021 at 11:37 pm

      Instead of molasses I used golden syrup. I made it today. Looks great. Thanks for sharing

      ★★★★★

      Reply
    2. Maria Rego says

      October 13, 2020 at 5:53 am

      What csn be used insyead of molaasses
      ,as in India it is quite expenses and it is imported.

      Reply
      • Kaleigh says

        October 13, 2020 at 6:17 am

        Hi Maria,

        Molasses is what gives these a classic gingerbread flavor, but if you can't get it, honey can be used instead.

        Reply
      • Gouri says

        June 28, 2021 at 7:09 am

        I use kakvi in india...if not available, melt 1 cup jaggery in 1 cup water on low heat and boil for 5 min and cool. This works too

        Reply
    3. Caroline says

      February 27, 2020 at 6:15 pm

      Just made these!! Delicious!!

      Reply
      • Kaleigh says

        February 28, 2020 at 8:24 am

        I'm so glad you liked them!

        Reply
    4. Rochelle says

      March 28, 2016 at 11:32 pm

      What to use in place of coconut oil ???

      Reply
      • Kaleigh M says

        March 29, 2016 at 9:48 am

        Hi Rochelle! You can use butter instead of coconut oil! ?

        Reply

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