Holiday Favourite! Gingersnap Cookies!
Prep time
Cook time
Total time
Classic, timeless gingersnap cookies will be your favourite cookie this holiday season. The warm notes from the ginger and cinnamon, combined with the molasses make this cookie THE ultimate Christmas cookie.
Recipe type: cookie
Serves: 30 cookies
  • 2 cups all purpose flour, sifted
  • 1 tablespoon ground ginger (I love the one from Watkins)
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon (again, I love using the Watkins cinnamon)
  • ½ teaspoon ground cloves (optional)
  • ½ teaspoon salt
  • ¾ cup butter
  • 1 cup sugar
  • 1 large egg
  • ¼ cup Crosby's molasses, dark
  • ⅓ cup sanding sugar (you can use granulated sugar if you don't have sanding sugar)
  1. Preheat oven to 350 degrees.
  2. Sift the flour, ginger, baking soda, cinnamon, ground cloves (optional), and salt into a mixing bowl. Mix together to blend evenly.
  3. Add butter into a mixing bowl and beat until creamy. Beat in the white sugar gradually. Add in the egg, and dark molasses. Sift flour mixture into the wet mixture and stir to thoroughly blend. Mix together until a soft dough forms. Using a cookie scoop, scoop dough and roll into 1 inch diameter balls between your hands. Roll each ball in the sanding (or granulated) sugar. Place your balls of dough 2 inches apart on an ungreased baking sheet and bake in preheated oven until the tops are rounded and the cookies are slightly cracked. This takes about 10 to 12 minutes. I usually bake mine for 11 minutes. Cool cookies on a wire rack. Enjoy!
You can store cookies in an air tight container. I recommend making a few batches of these!
Recipe by Life on Manitoulin at