Easy Gingersnaps

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

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)


  • 1/2 cup (1 stick) butter, melted (or coconut oil for dairy-free)
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup molasses
  • 1 large egg white
  • 1 tsp vanilla
  • 2 tsp grated fresh ginger or ginger paste
  • 1 1/4 cups white whole wheat flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • Pinch ground white pepper (optional)


  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).


  • 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