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After-School Gingersnaps

These cookies were always my favorite after-school treat. I could hardly wait to get home for my snack of gingersnaps and a tall glass of milk. Whenever I think of that special snack, I recall the warmth of home filled with the spicy aroma of ginger!
  • Total Time
    Prep: 15 min. + chilling Bake: 5 min./batch
  • Makes
    about 6 dozen (2-1/2 inch cookies)


  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup dark molasses
  • 1 egg, beaten
  • 2-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 to 3 teaspoons ground cinnamon
  • 2 to 3 teaspoons ground ginger


  • In a bowl, cream butter, sugars, molasses and egg. Combine flour, baking soda, salt, cinnamon and ginger; add to creamed mixture and mix well. Cover and refrigerate for 1 hour. Roll out the dough on a lightly floured surface to 1/8-in. thickness and cut into desired shapes. Place on ungreased baking sheets. Bake at 375° for 5-6 minutes or until set (do not overbake). Remove from pan to cool on wire racks.
Nutrition Facts
2 each: 93 calories, 4g fat (2g saturated fat), 16mg cholesterol, 111mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.
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Average Rating:
  • Morgayne
    Dec 7, 2012

    No comment left

  • daffodils4u
    Mar 5, 2011

    Dough is very soft. Difficult to roll out. Relatively tasteless once baked. Definitely need more than 'lightly' floured surface.