Walking through the farmers market last week, I caught the rich, earthy scent of fresh ginger and knew it was time for baking. There is a deep, natural beauty in using real, robust spices and dark molasses to create a cookie that feels truly wholesome. We’re packing these Gingersnap Cookies 2 with a warm blend of cinnamon, cloves, and ginger for an authentic, vibrant flavor.
These chewy cookies are perfectly scented with natural molasses and spices, making them wonderful for the holiday season. Rolling them in a little extra sugar gives them a beautiful, crackled finish that sparkles naturally. You will love how simple and rewarding it is to bake with such real, abundant ingredients.
Wholesome Loaded Spice in Gingersnap Cookies 2
You are going to fall completely in love with the vibrant, warm flavors of these beautiful cookies. Every single bite delivers a soft, chewy center wrapped in a delightfully crisp edge. The deep, rich color from the molasses is a testament to the natural abundance baked right in. They are perfect for sharing with friends around a cozy fire or gifting during the holidays.
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Gingersnap Cookies 2
- Total Time: 25 mins
- Yield: 36 cookies
- Diet: Vegetarian
Description
Experience the warmth of the holidays with these classic gingersnap cookies, featuring a robust blend of molasses and aromatic spices. Each bite offers a satisfyingly chewy center and a perfectly crackled, sugar-dusted exterior.
Ingredients
- 226 grams butter, softened
- 400 grams granulated sugar, plus extra for rolling
- 2 large eggs
- 170 grams dark molasses
- 560 grams all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground cloves
- 2 teaspoons ground ginger
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar on high speed for 2 to 3 minutes until light and fluffy.
- Add the eggs one at a time followed by the dark molasses, mixing well and scraping down the sides of the bowl.
- In a separate medium bowl, whisk together the flour, baking soda, ground cinnamon, cloves, ginger, and salt.
- Gradually add the dry ingredients to the molasses mixture on low speed, mixing just until combined.
- Scoop the dough by rounded tablespoons and roll into small balls.
- Roll each ball in a bowl of granulated sugar until fully coated.
- Place the balls on prepared baking sheets and bake for 9 to 11 minutes until puffed and the edges are set.
- Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For the best results, ensure your ground ginger and cloves are fresh to provide the most vibrant aromatic profile. If you find the dough is too soft to roll, chilling it for just 20 minutes can make the process much easier and help the cookies retain a thicker shape during baking. Store these in an airtight container to maintain their signature chewy texture for several days.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Fresh Ingredients for Authentic Flavor
We are using real, pantry-staple ingredients to bring out the very best in these spiced cookies. Natural sweetness and robust spices do all the heavy lifting here.
- Dark Molasses (170 grams): This brings that beautiful, earthy color and a rich, deep sweetness.
- Warm Spices: Two teaspoons each of ground cinnamon, cloves, and ginger create a vibrant, cozy flavor profile.
- Real Butter (226 grams): Softened room-temperature butter gives these cookies their tender, melt-in-your-mouth texture.
- Granulated Sugar (400 grams): We mix this into the dough and save a little extra to roll the dough balls in for a lovely crackled crust.
- Fresh Eggs: Two large eggs bind everything together beautifully.
The Natural Process of Baking Gingersnaps
Step 1: Prepare Your Baking Space
Start by preheating your oven to 350°F (175°C). Line one or two baking sheet pans with parchment paper to keep things naturally non-stick.
Step 2: Cream the Butter and Sugar
In the bowl of a stand mixer fitted with a paddle attachment, beat the granulated sugar and room-temperature butter on high speed. Let it whip until it becomes light and creamy, which usually takes about 2 to 3 minutes.
Step 3: Add the Liquid Ingredients
Add the eggs one at a time, followed closely by the thick, dark molasses. Mix thoroughly after each addition, making certain to scrape down the sides of the bowl so every bit of natural goodness is evenly combined.
Step 4: Blend the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, cloves, ginger, and salt. Gently add these dry ingredients into your molasses mixture. Mix on low speed just until everything comes together and no streaks of flour remain.
Step 5: Scoop and Roll
Portion the dough out by the rounded tablespoon—a medium cookie scoop is wonderful for this. Roll each portion into a little ball, then toss it in a bowl of granulated sugar until it has a beautiful, sweet coating.
Step 6: Bake to Beautiful Perfection
Place the coated dough balls on your prepared baking sheet. Bake for 9 to 11 minutes until they are puffed up and the edges are nicely set. For a softer, chewier texture, pull them out around 8 to 9 minutes. Let them cool on the pan for 5 minutes before moving them to a wire rack.
Christine’s Natural Secrets for Perfect Cookies
One of my favorite tricks for keeping these cookies beautifully thick is chilling the dough. If you pop the rolled dough balls in the fridge for 30 minutes, the centers will stay thick and gooey while baking. When working with natural spices, make certain your ground ginger and cloves are fresh for the most vibrant flavor. If you want to prepare ahead for the season, this dough freezes wonderfully. For another ginger-packed treat, you will absolutely love our triple ginger cookies.
Seasonal Swaps and Fresh Ideas
Nature gives us so many wonderful ways to change up a simple recipe! If you love extra texture, try folding in a handful of chopped candied ginger or toasted pecans for a wholesome loaded crunch. You can also drizzle the cooled cookies with a little melted white chocolate for a gorgeous, creamy contrast. If you are baking for a festive autumn gathering, these pair wonderfully with the warm flavors in our chewy pumpkin cookies.
Fresh Enjoyment and Serving Ideas
These gorgeous spiced cookies are meant to be shared generously. Serve them piled high on a rustic wooden board alongside a hot mug of spiced apple cider or freshly brewed coffee. They also make a beautiful addition to a holiday dessert table alongside our beloved pumpkin pie cookies. Wrapping a stack of these up in natural parchment paper makes for a lovely, heartfelt gift.
Keep It Fresh and Keep Baking
There is so much joy in filling your home with the warm, spicy aroma of these authentic cookies. I hope this recipe brings a sense of natural abundance and comfort to your kitchen this season. For a little more holiday inspiration, you can check out this lovely take on classic gingersnap cookies from our friends! If you prefer a cake-like treat, do not miss my classic cake mix gingerbread. I would absolutely love to see your beautiful baking creations, so please share them with me on Instagram or pin them for later on Pinterest!
