Basic Gingersnap Cookies Recipe -
Basic Gingersnap Cookies Recipe
  • READY IN ABOUT 2 hrs

Basic Gingersnap Cookies

Recipe by  

"Great cookie recipe. The pepper gives it the snap!"

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Ingredients Edit and Save

Original recipe makes 6 dozen cookies Change Servings
  • PREP

    15 mins
  • COOK

    8 mins

    1 hr 53 mins


  1. Sift together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and black pepper; set aside. In a large bowl, or stand mixer with the paddle attachment, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the molasses. Gradually mix in the sifted ingredients. Divide the dough into thirds and wrap in plastic wrap. Refrigerate for at least one hour.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
  4. Bake for 8 to 10 minutes in the preheated oven, until cookies are crisp but not dark. Remove to wire racks to cool completely. Decorate as desired.
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Reviews More Reviews

Dec 16, 2003

Great recipe! Easy to make and work with. Children of my girl scout troop and husband love it.

Dec 14, 2009

Truly easy. I roll the dough out in powdered sugar. Once I ran short of molasses and made it up with honey, it worked fine! A simple glaze of powdered sugar, corn syrup, water and vanilla makes a good icing for these and dries shiny and hard. Lemon extract would be good too.

Aug 08, 2006

easy to make and taste good (one important ingredient is cinnamon enriches the aroma of the cookies) I think it is a bit too sweet, suggest to reduce the amount of sugar.

Jul 27, 2008

I made this recipe and it's awesome. I didn't put as much of the cloves as it called for but that was personal preference. I was looking for a recipe that was like what my Gramp used to make. This was almost exactly the same. I baked for 6 to 7 minutes and checked. They were usually done. They were great for dipping in tea!!! :)

Dec 13, 2007

amazing! cut beautifully, a definate keeper. It was quite amusing to watch my sister try to figure out the "new" spice I used - she didn't believe me when I told her that its Pepper! :)

Oct 19, 2013

The taste is good, but these are more like "gingerbread" than "ginger snaps." I think of ginger snaps being thin and crispy, but these turned out think and cake-like. They didn't last long, so I'm giving them 4 stars, but if they'd been more like ginger snaps they would've gotten 5 stars. Thanks for sharing!

Dec 07, 2012

This cookie is tasty, but holy muscles! you get a work out with this dough! I added more liquid for it to come together, but it was still really difficult to roll out. I played around with it then decided enough was enough and my exercise was over for the day. I froze the rest for pie crust or another cookie exercise day. This bakes up very nice in the oven and you can end up with crunchy cookies if you bake longer or have a thinner dough (yeah, mine wasn't so thin) or soft if you have thick dough and cook a bit less. They are full of ginger flavor, so if you like that, odds are you'll like this cookie. Thanks for the recipe!

Dec 23, 2013

I used all fresh spices and topped the cookies with lavender vanilla bean sugar from our local Savory Spice Shop (brushed on olive oil and sprinkled sugar). I used white pepper instead of black. I refrigerated the dough overnight. I cut very thin, small cookies and baked them for 10-12 minutes instead. They were crispy ginger snaps and I got the most compliments on cookies that I've ever received. Very tasty! Thanks for the recipe!


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  • Calories
  • 176 kcal
  • 9%
  • Carbohydrates
  • 29.2 g
  • 9%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 147 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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