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Perfect Gingersnap Cookies

4 from 1 vote
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Servings 36 cookies


  • 4 cups all-purpose flour
  • 2-1/2 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, room temperature
  • 2 + 1/2 cups sugar, divided
  • 3 eggs
  • 1/2 cup molasses
  • 1 tsp vanilla


  • Preheat oven to 350ºF. In a bowl whisk together flour, baking soda, ginger, cinnamom and salt; set aside.
  • In a stand mixer with paddle attachment, cream butter and 2 cups sugar on medium until light and fluffy. Scrape down sides of bowl.
  • Add eggs, one at a time, beating briefly after each addition. Add molasses and vanilla. Continue to mix on high until mixture is well combined and a pale colour.
  • Turn down to low nd add dry ingredients; mix until fully combined.
  • In a small bowl add the remaining 1/2 cup of sugar.
  • Scoop out tablepoon-sized portions of dough, forming into balls. Rull each ball around in the sugar to fully coat all sides. Place on a parchment-lined baking sheet and use a fork to slightly flatten.
  • Back for 12-15 minutes or until firm on the edges and slightly soft in the centre. Remove from oven, allow to cool one minute and then transfer to wire rack to cool completly.