Gingersnap Cookies Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 4 cups - all-purpose flour
  • 2 teaspoons - baking soda
  • 2 teaspoons - ground cinnamon
  • 1 teaspoons - salt
  • 1 teaspoons - ground nutmeg
  • 1 teaspoons - ground ginger
  • 1/2 teaspoons - ground cloves
  • 1/4 cups - candied ginger, chopped finely
  • 2 sticks - butter, at room temperature
  • 2 cups - dark brown sugar (packed)
  • 2 - large eggs
  • 1/2 cups - molasses
  • 1/4 cups - canola oil
  • 1/2 cups - granulated sugar
  • Directions:

    Heat oven to 350 degrees F. In a large bowl, whisk together flour, baking soda, cinnamon, salt, nutmeg, ground ginger, candied ginger and cloves; set aside.

    Using an electric mixer, beat the butter and brown sugar on medium-high until light and fluffy, about 2 to 3 minutes. Beat in the eggs, then the molasses and oil.

    Reduce mixer speed to low and gradually add the flour mixture, mixing just until combined (do not over-mix).

    Place granulated or decorating sugar on a plate. Shape the dough into balls, roll in the sugar to coat. Place on a baking sheet.

    Bake for 16 to 18 minutes until desired doneness.

    Brief Description

    Cookies filled with ginger, nutmeg, candied ginger and molasses for a sweet holiday treat.

    Main Ingredient:


    Cuisine:  Southern

    Prep Time: 25 min
    Cook Time: 18 min


    This is a favorite in my husband's family. My mother-in-law, Joyce, passed it on to me soon after marriage. I always consider it a "healthy" cookie, but it does have plenty of sugar.


    Leslie Weehunt

    Posted By:


    Posted On:

    October 9, 2017

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