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Makes 6 dozen cookies, using the 30mm cookie scoop
Calories: 50 per cookie
Weight Watchers Points: 1.5 per cookie

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Rate this recipe 4.8/5 (6 Votes)
Gingersnaps 1 Picture


  • 2 cups all-purpose flour
  • 1 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp coarse salt
  • 1 cup granulated sugar
  • 3/4 cup butter, cut into pieces (at room temperature0
  • 2 large eggs
  • 1/4 cup blackstrap molasses
  • 1 tbs finely grated fresh ginger (or 2 tbsp ginger spice)
  • 1/4 cup sugar (for coating)


Servings 6


Step 1

%{color: red}Preheat oven to 350F convection.%
Line 3 baking sheets with parchment paper
*%{color: royalblue}Making the Dough%*
In a medium bowl, whisk together flour, baking soda, cinnamon and salt.
In an electric mixer fitted with the BeaterBlade paddle attachment, beat together granulated sugar and butter on medium speed until light and fluffy, 2 to 3 minutes. Beat in eggs and ginger. Stop mixer and add the molasses. With the mixer on low, gradually add the flour mixture, beating just until incorporated.
*%{color: royalblue}Forming the Cookies%*
Form dough into 3/4 inch balls or use the 30mm cookie scoop. Roll in a shallow dish of sugar and place on baking sheet (2 dozen per sheet).
Bake 9 to 10 minutes.
Yield 6 dozen.


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