Dessert / Recipes

Ginger Snap Cookies

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These make lovely Holiday gifts, or enjoy them dunked into your favorite tea!

Makes: 48 Cookies

Time: 35 Minutes


  • 1 cup brown sugar, packed
  • 3/4 cup butter
  • 1/4 cup molasses
  • 1 egg, large
  • 2 1/4 cups whole wheat pastry flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 cup granulated sugar


  1. Preheat oven to 375°F.
  2. In a large bowl using an electric mixer, cream together the brown sugar, butter, molasses, and egg.
  3. In another large bowl combine the flour (begin with 2 cups), baking soda, salt, ginger, cinnamon, and cloves.
  4. Whisk to combine and then beat the flour mixture into the creamed molasses mixture, beat in up to 1/4 cup more flour as needed.
  5. Roll the dough into 1 inch balls. The mixture should be fairly dry and easy to roll.
  6. Pour the granulated sugar into a wide shallow bowl.
  7. Roll the balls in the granulated sugar to coat.
  8. Place balls 2 inches apart on a greased or parchment lined cookie sheet.
  9. Bake for 10-12 minutes or until edges are set and the tops have cracked.
  10. Transfer cookies to a wire rack and let cool. Cookies will be soft in the center, but harden as they cool.


Jan Pinnington

Jan Pinnington is the founder of Healthy Hands Cooking.

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