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Gingersnap Cookies

August 24, 2011

One of the greatest things about having a mother-in-law who is a veteran preschool teacher is that she has an encyclopedic knowledge of children's books. She has always been able to effortlessly suggest to us amazing titles that contain wonderful morals and lessons, but are first and foremost a ton of fun to read.

One of the first books we got for Kenya based on her recommendation was "If You Give a Mouse A Cookie" and it's still a favorite of both my kids. Even though it appears to be a chocolate chip cookie that the mouse is eating in the book (and there's also a biscotti), we like to talk about what other cookies that we think the mouse might enjoy, going back and forth with our favorites. Raisin Oatmeal, Graham Cracker, Peanut Butter, Gingersnaps….wait, Gingersnaps? The kids had no idea what I was talking about. How could that be? Had I really never exposed them to the crispy, delicious taste of a gingersnap?! Armed with a big bag of whole wheat flour and iron packed molasses, I set out to right that horrible wrong.

These cookies are so much fun to make with the kids, but make sure to close your cookie jar lid because even a little mouse will want to get it's paws on these!

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Gingersnap Cookies  (Makes 32 cookies)

  • Prep Time:5 minutes,
  • Cook Time: 12 minutes,
  • Total Time: 17 minutes,

Ingredients

  • 1 cup whole wheat flour
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup dark brown sugar
  • 2 tablespoons molasses
  • 1 large egg
  • 1 teaspoon fresh ginger, grated

Preparation

  1. 1. Preheat oven to 350°F.
  2. 2. Place the first four ingredients in a bowl and combine.
  3. 3. Place the butter and sugar in a standing mixer or bowl and beat on low until fluffy.
  4. 4. Add the egg, molasses and ginger and beat on medium speed for 1 minute.
  5. 5. Slowly add the dry ingredients to the wet and mix until combined.
  6. 6. Using a cookie scooper, drop 1 tbsp of cookie batter onto a Silpat or parchment lined baking sheet 2 inches apart from each other and bake for 12 minutes for soft cookies or 15 minutes for crispy cookies.
  7. 7. Cool and serve.
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Comments






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  1. twifenmom

    April 14, 2013 at 9:03 pm

    Reply

    I have substituted gluten free flour & rice syrup in this recipe with great success! (I use a Tbsp or 2 of cocoa powder to get the dark molasses colour)

  2. Michele

    February 19, 2013 at 5:06 pm

    Reply

    My daughter just chose these to make! I thought they had nice flavor and not too sweet, although I can see what some folks are saying about the slightly bitter taste. I used organic, unsulphured molasses and not sure if that’s more or less bitter than sulphured. Next time I might dip the tops in a bit of granulated sugar. I’m waiting to see if she likes them…

  3. Canada

    November 29, 2012 at 11:01 pm

    Reply

    These were delicious and were a big hit in the home. I hardly eat desserts but these were well worth eating especially knowing there’s some nutritional value with the molasses. Love the aroma and texture of these. No store bought cookie can compare.

    • Canada

      November 29, 2012 at 11:02 pm

      Reply

      Thanks for another great recipe! You have terrific taste!

  4. Barbara

    November 27, 2012 at 8:26 pm

    Reply

    Please add me to your mailing list!

  5. Ruth Pinnell

    July 12, 2012 at 4:57 pm

    Reply

    These taste just like a gingersnap should and were delicious! For readers who found them to have a bitter taste, there are two possible reasons – the particular brand of molasses (sulphured vs. unsulphured) or the ginger spice. Some people taste ginger as bitter, kinda like some people think cilantro tastes soapy.

    • Mrs D

      December 13, 2012 at 8:06 pm

      Reply

      What type of molasses is best? I have never bought molasses so I want to be sure I get the right kind.

  6. catherine

    May 10, 2012 at 3:18 pm

    Reply

    Thanks! I hope you like them! :)

  7. Jessica Pierce

    May 10, 2012 at 2:51 pm

    Reply

    My son LOVES gingersnap cookies but we don’t always have them on hand. This will be so great if he likes this recipe! All the other sites that have recipes are not really “health friendly” but this recipe sounds great! Thanks again for posting!

  8. Sarah Gallaher

    September 19, 2011 at 6:30 pm

    Reply

    my husband, myself, and our 3 year old all agree these are yummy even if they are very flat. I left out the fresh ginger since I didn’t have any and added 1/4 tsp extra ground ginger.

  9. malloryjo13

    September 5, 2011 at 12:58 pm

    Reply

    these came out great! used light brown sugar instead (all i had) and used 1 tsp of ground ginger, did not use any fresh ginger (didn’t have any on hand). did 16 minutes and had a nice crispy outside and chewy inside,
    thanks Catherine! :)

  10. Lori

    August 29, 2011 at 10:01 pm

    Reply

    I thought they were great. A little flat but my oven can be annoying. I think I made them too big! I guess everyone’s oven is different.
    Thanks!!!

  11. Amy

    August 27, 2011 at 11:22 pm

    Reply

    I agree with April, not a good ginger snap cookie recipe. They are bitter.

  12. Kiera

    August 25, 2011 at 10:54 pm

    Reply

    These were good. Thanks! Nice and gingery, but not too hard or crunchy for the kids.

  13. Christine

    August 25, 2011 at 2:18 pm

    Reply

    My 3 year old loves gingersnaps – my FIL always has some for her… I might have to try and make these…

  14. Crysta

    August 25, 2011 at 1:18 pm

    Reply

    OOPS just saw yeni’s post. I will try it! thanks =)

  15. Crysta

    August 25, 2011 at 1:16 pm

    Reply

    I’m making some for an after school snack, is it okay to leave out the fresh ginger. I don’t have any on hand =(

  16. April amiel

    August 25, 2011 at 1:05 pm

    Reply

    I just tried one…they have a bitter aftertaste…are you sure there’s not supposed to be more flour??? Like I said, I don’t recommend this recipe.

  17. April amiel

    August 25, 2011 at 1:01 pm

    Reply

    I just made these…and I wonder if the ingredients are written correctly?? The batter was really loose, and had I used 1 tbsp per cookie I probably would have only gotten 12 cookies. I can’t really comment on the final product since I live at 5000 feet, butthey did come out flat as a crepe. Not recommended, especially at high altitudes.

  18. yeni

    August 25, 2011 at 8:20 am

    Reply

    I’m thinking 1/2 tsp of ground ginger would be a good sub for the fresh…just double-checking. Would it make a big difference in the flavor of the final cookie? (Never made these before either)

  19. Ashia

    August 24, 2011 at 10:29 pm

    Reply

    here’s a challenge… Can you make these amazing but without the gluten..?

  20. lynn @ the actor's diet

    August 24, 2011 at 6:50 pm

    Reply

    oh snap! gingersnaps are probably my favorite cookie. i might have to make these. and add chocolate chips :)

    i don’t think we got a chance to meet last night at leslie’s party but i’m glad to have found your blog!

  21. Angela

    August 24, 2011 at 2:49 pm

    Reply

    Gingersnap cookies are one of my favorites!
    I just might make these today.
    Thanks for the great recipe.

  22. Angie

    August 24, 2011 at 2:21 pm

    Reply

    Can i skip the fresh ginger or substitute it with ground ginger?

  23. Jess

    August 24, 2011 at 1:55 pm

    Reply

    I live in Mexico and we don’t get molasses. What can I use instead? Is ground ginger just fresh ginger ground up or is it powdery in a spice jar?

  24. Claudia Rosa

    August 24, 2011 at 1:25 pm

    Reply

    What do you recomend for substituting the egg? My kid is allergic to egg and I can’t seem to find any egg(replacer). Do you think applesauce may be a good replacement for that one egg.?

    • kari

      September 14, 2011 at 11:41 am

      Reply

      yogurt makes a good egg sub. if you can’t do dairy either you can use 2-3 T ground flax soaked in 1/4 c water about 2 mins then pour in the recipe water and all.

    • Krissy

      August 24, 2011 at 2:43 pm

      Reply

      Have you checked the organic section of your store? There’s a wonderful egg replacer of the brand name E-nerg. My brother is severly allergic to egg and I’ve been using this for years…no one can seem to tell the difference! Otherwise, apple sauce is always a great sub, but can add to the wetness of the batter.

  25. Carrie N.

    August 24, 2011 at 12:43 pm

    Reply

    I swear you can make anything! These look just like the Triple Ginger Snaps from TJs!!! Can.Not.Wait.

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