Basic Gingersnap Cookies

Basic Gingersnap Cookies

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"Great cookie recipe. The pepper gives it the snap!"
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1 h 53 m servings 176 cals
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Original recipe yields 36 servings



  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

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

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...

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.

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. ...

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! :)

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...

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...

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....

Excellent texture, easy to make, and fabulous flavor. A winner!

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