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Ginger Snap Cookies

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  • Author: Bake to the roots
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 75
  • Yield: 30 1x


Delicious crunchy cookies with ginger – very quick and easy to prepare!


  • 3/4 cup (170g) butter
  • 1 cup (200g) sugar
  • 1 large egg
  • 1/4 cup (60g) sugar beet molasses
  • 2 cups (260g) all-purpose flour
  • 2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1/4 tsp. salt
  • brown sugar for rolling


  1. Add the butter and sugar to a large bowl and mix until light and fluffy. Add the egg and mix in well. Add the molasses and mix in. Mix the flour with baking soda, cinnamon, ginger, cloves and salt until well combined, then add gradually to the large bowl and mix until just combined. Place in the fridge for about 30 minutes.
  2. Preheat the oven to 375°F (190°C). Line a baking sheet with baking parchment and set aside. Add the sugar to a small bowl. Make small balls (about the size of a walnut) and roll in the sugar until covered completely and place on the baking sheet with some space in between. Bake for 9-10 minutes or until set and with cracks on the surface. Take out of the oven and let cool down on a wire rack. Repeat with the remaining dough.


  • Enjoy baking!