Old-Fashioned Gingersnaps Recipe
Old-Fashioned Gingersnaps Recipe photo by Taste of Home

Old-Fashioned Gingersnaps Recipe

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3.5 9 11
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I discovered this recipe many years ago, and it's been a favorite among our family and friends since. Who doesn't like cookies during the holidays? —Francis Stoops, Stoneboro, Pennsylvania
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch + cooling
MAKES:24 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch + cooling
MAKES: 24 servings


  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • Additional sugar

Nutritional Facts

1 serving (2 each) equals 150 calories, 8 g fat (5 g saturated fat), 29 mg cholesterol, 211 mg sodium, 19 g carbohydrate, trace fiber, 1 g protein.


  1. In a bowl, cream butter and sugar. Beat in egg and molasses. Combine the flour, baking soda, cinnamon, cloves, ginger and salt; gradually add to creamed mixture. Chill.
  2. Roll into 1-1/4-in. balls and dip into sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for about 10 minutes or until set and surface cracks. Cool on wire racks. Yield: about 4 dozen.
Originally published as Old-Fashioned Gingersnaps in Country December/January 1992, p49

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Reviewed Dec. 23, 2014

"Do not waste your ingredients.A greasy mess."

Reviewed Dec. 20, 2014

"I may put in a little more ginger next time. Love the chewy/crispy texture."

Reviewed Dec. 20, 2013

"My family and friends love these cookies!I have made this recipe for several years from Taste of Home magazine BUT that one calls for 3/4 cup butter NOT 1 cup. I have never had any issues with "mess" except my palms getting sticky from dough. However, this is limited by chilling the dough thoroughly ... I usually chill it at least overnight. Also, flattening the dough to about one inch thick before chilling allows you to cut it with a chilled knife into workable pieces, limiting the amount you have to roll each one.I have never managed to make 4 dozen, usually 40 total. I also double this recipe and put the sugar coated balls on a cookie sheet in the freezer for thirty minutes, then store in freezer bags until I want to cook a batch ... very handy when you have unexpected guests drop by or you are invited last minute to a friend's home. They bake well from frozen but of course need a few more minutes to bake through."

Reviewed Nov. 10, 2013

"Phenomenal! Easy to make, incredible taste and came out as the recipe said. Mine looked exactly like the picture! However, a 1-1/4" diameter ball is about 1-1/2 Tbs of dough (not quite) and I only got 2 dozen cookies which had to cook for 12 minutes. I left them on the pan for an additional 2 minutes. Perfect...just the right size and just the right 'chewy'. Glad I didn't read the reviews first because these are definitely a keeper. Do chill the dough for at least an hour or it will spread out too much on the pan. Do leave the 2" between because they do spread out to a thin cookie. Silicone mat (I've found) controls the spread on this type of cookie better than just an ungreased cookie sheet."

Reviewed Feb. 6, 2013

"DO NOT MAKE THESE. This is the worst recipe ever. It simply didn't work. Some one else commented on this and I should have read reviews first but I am just trying to save someone else from throwing money away and making a mess."

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