All Recipes

The Best Gingersnaps Recipe

The Best Gingersnaps Recipe
  • Meal


  • Cusine


7 ounces sugar

1 3/4 teaspoons baking soda

1/2 teaspoon ground cinnamon

2 tablespoons fresh ginger, finely grated

2 tablespoons ground ginger

1 tablespoon vanilla extract

A few cracks of black pepper

6 ounces unsalted butter

2 ounces sorghum or unsulphured molasses, not blackstrap

1 large egg, cold

12 ounces traditional whole wheat flour

Raw or granulated sugar for finishing


Adjust oven rack to the middle middle position, preheat to 350°F (175 degrees C), and line two aluminum half sheet pans with parchment paper (not wax paper!). Combine sugar, baking soda, cinnamon, gingers, vanilla, pepper, butter and molasses in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, increase to medium, then beat until fluffy, pale tan, and soft, about 5 minutes. Add egg and beat until smooth, 2 minutes more, pausing to scrape as needed. Resume mixing on low, sprinkle in flour, and continue until a soft dough is formed. Divide into 48 level 1/2-ounce portions with a 1 tablespoon scoop. Roll smooth and round, tumble in a dish with raw or granulated sugar, and arrange on prepared sheet pans, leaving 2 inches in between. Do not flatten, these cookies will spread on their own. Bake until puffed and chestnut brown, about 22 minutes. Cool directly on sheet pan 2 hours—prior to that, gingersnaps will not be crisp inside. Store leftovers in an airtight container up to 3 weeks at room temperature.