How to Make Easy Ginger Snap Cookies

These easy ginger snap cookies are chewy on the inside and slightly crisp on the outside, with a nice level of spice. Perfect for a holiday cookie exchange!

– all-purpose flour – baking soda – salt – ground ginger – ground cinnamon – ground cloves – brown sugar – unsalted butter – molasses – egg – granulated sugar

Recipe Ingredients

In a large bowl, whisk together 1 cup plus 2 tablespoons flour, baking soda, salt, and spices. Whisk in brown sugar.

Recipe Instructions

In a small saucepan, melt butter and whisk into flour mixture with molasses and egg until well-combined.

Recipe Instructions

With a wooden spoon stir in remaining 1 cup plus 2 tablespoons flour until combined well. Chill dough, covered, until firm, at least 1 hour, and up to 2 days.

Recipe Instructions

Preheat oven to 350°F.  Line baking sheets with parchment paper. Roll level tablespoons of dough into balls and in a small bowl roll balls in granulated sugar to coat.

Recipe Instructions

Arrange balls about 2 inches apart on baking sheets and bake in batches in middle of oven until flattened and a shade darker, 10 to 12 minutes. Allow cookies to cool for 5 minutes, and then transfer with a spatula to wire racks to cool completely.

Recipe Instructions


I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind!  Sign up to get recipes delivered to your inbox and get my FREE Guide on Money Saving Tips on Buying Groceries!