Gingersnap Cookies

Gingersnap Cookies are a family favourite around Christmas time. I participated in a cookie exchange last year, and out of the 8 dozen cookies I received, I got 4 dozen gingersnaps…thankfully I love them, and thankfully they freeze well lol.

As always, I cream together my margarine, sugar & eggs. This time adding in the molasses too. I let the mixer go for about 2 minutes, or until the mixture is fluffy.

Then I added in my spices & flour.

The dough is quite soft, so when sculpting into balls, it sometimes sticks to your hands.

I scoop the dough into my palms, roll into a ball, then coat in granulated white sugar.

I made my batch of cookies really big. I only fit a dozen on my baking sheet, when I normally fit 2 dozen.

Bake at 350F for 8-10 minutes and voila!

Here is my delicious recipe for perfect gingersnaps!

Gingersnap Cookies


1 1/2 Cups Margarine

2 Cups Brown Sugar

2/3 Cup Molasses

2 Eggs

4 Cups Flour

1 Tbsp Baking Soda

1/2 tsp salt

2 tsp cinnamon

2 tsp ginger powder

1 tsp cloves


  • Preheat oven to 350F.
  • Cream together the margarine, sugar, molasses, & eggs.
  • Sift together the flour, baking soda, salt, & remaining spices.
  • Add the flour mixture into the sugar bowl and mix together.
  • Roll the dough into balls and coat with granulated sugar.
  • Place cookies onto parchment paper covered baking sheet and bake at 350F for 8-10 minutes, or until the cookies look like they are “cracked” on the top. Cookies should still be soft, but leave them on the pan for 5 minutes to firm up, then serve.

Let me know how they turn out for you!


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