Classic Gingersnaps

Name: Classic Gingersnaps
Prep time: 20 min
Cook time: 10 min
Total time: 60 min
Yield: 24 cookies
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 tsp baking soda; 1/4 tsp salt; 1 tsp ground ginger; 1 tsp ground cinnamon; 1/2 tsp ground cloves; 1/2 cup unsalted butter (softened); 1/2 cup sugar; 1/4 cup molasses; 1 large egg; 1/4 cup sugar

60 min 24 cookies Easy

All Recipes

Classic Gingersnaps

Enjoy the perfect balance of spice and sweetness with gingersnaps, a traditional Canadian treat that's crispy on the outside and soft inside.

Prep

20 min

Cook

10 min

Total

60 min

Servings

Difficulty

Easy

Gingersnaps are a beloved treat in many Canadian households, known for their delightful crunch and warm, spicy aroma. This recipe pays homage to the traditional gingersnaps that many of us remember from our childhood. Grandma's version is both spicy and sweet, with a texture that's crisp on the outside yet tender on the inside. These gingersnaps are perfect for anyone looking to recreate a classic cookie with deep roots in Canadian baking traditions. Whether it's the holiday season or just a regular day, these cookies bring warmth and nostalgia with every bite.

Instructions

Prepare dry ingredients

In a bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves.

Cream butter and sugar

In another bowl, beat the butter and sugar together until light and fluffy.

Pro tip: Ensure the butter is at room temperature for even mixing.

Mix wet ingredients

Add molasses and egg to the butter mixture, beating well until combined.

Pro tip: Use a spatula to scrape down the sides of the bowl for even mixing.

Combine mixtures

Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.

Chill the dough

Cover the dough with plastic wrap and refrigerate for at least 30 minutes.

Pro tip: Chilling helps firm up the dough, making it easier to roll.

Preheat oven

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

Form cookies

Roll dough into 2.5 cm (1-inch) balls, then roll in sugar. Place on the baking sheet, spacing them about 5 cm (2 inches) apart.

Bake

Bake for 10 minutes or until the edges are firm and the tops have crinkled. Cool on the sheet for 5 minutes then transfer to a wire rack.

💡

Tips & Tricks

Use fresh ginger for a more intense flavour.
Chill the dough to make it easier to handle.
Roll cookies in sugar for a sparkly finish.

Frequently Asked Questions

How many calories are in Grandma's gingersnaps?

Each gingersnap cookie contains approximately 70 calories.

Can I freeze the dough for Grandma's gingersnaps?

Yes, you can freeze the dough for up to three months. Thaw in the fridge before baking.

How do I store Grandma's gingersnaps?

Store the cookies in an airtight container at room temperature for up to a week.

What is the best way to serve Grandma's gingersnaps?

They are best served with tea or coffee, and pair wonderfully with ice cream.

How long should I chill the dough?

Chill the dough for at least 30 minutes to make it easier to roll and shape.

Serving Suggestions

Serve these gingersnaps with a hot cup of tea or coffee for a truly comforting experience. They pair well with a dollop of whipped cream or a scoop of vanilla ice cream. To make ahead, store the dough in the fridge for up to two days before baking. Once baked, keep the cookies in an airtight container at room temperature for up to a week. These gingersnaps also freeze well for up to three months.

Nutrition per serving

Calories

Protein

Fat

11g

Carbs

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