How to Make Soft Gingersnap Cookies | Day 2 of My 2025 Christmas Cookie Marathon

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

molasses

🥗Healthier: maple syrup

💰Cheaper: honey

Maple syrup provides a similar sweetness with a different flavor profile.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Pour a small handful of whole cloves into a food safe mortar and pestle and manually grind the cloves up by hand, or add some whole cloves to a small food processor and run the machine to grind the cloves.

Add 2 and 1/4 cups of flour to a bowl, followed by 2 heaping teaspoons of dried ginger, 1/2 teaspoon of salt, 1/2 teaspoon of baking soda, 1 teaspoon of cinnamon, and 1/2 teaspoon of ground cloves. Whisk everything together to combine.

Add 1 and 1/2 sticks of softened butter to a mixer bowl, followed by 1 cup of white granulated sugar. Using a paddle attachment, beat the butter and sugar together until light and creamy, scraping down the sides of the mixer bowl as needed.

Add 1 egg and 1/4 cup of molasses to the butter mixture and mix until all combined.

Add in all the flour mixture and beat again until the flour is just incorporated, scraping down the sides of the bowl to ensure all loose flour gets mixed in.

Add about 1/2 cup of sugar to a small bowl. Scoop large tablespoon-sized amounts of the cookie dough into your hands and roll the dough into a round ball.

Place the ball in the bowl of sugar and spoon to coat all over.

Transfer the sugar-coated ball to a parchment paper-lined tray, continuing to roll out more cookie dough balls and coating them in sugar, placing them 2 inches apart on the tray.

Bake the cookies in the oven at 350°F for 5 to 6 minutes, then rotate the trays 180° and alternate the top and bottom trays with each other, continuing to bake for another 6 to 7 minutes.

Remove the ginger snap cookies from the oven and allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens