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Cinnamon Gingersnaps

Gingersnaps embody the tastes and smells of the season. Enjoy cloves, cinnamon and ginger blended into one delicious cookie. —Pam Bodley, Stevensville, Michigan
  • Total Time
    Prep: 15 min. + chilling Bake: 10 min./batch
  • Makes
    about 6 dozen


  • 1-1/2 cups butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 1/2 cup molasses
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 package (10 ounces) cinnamon baking chips


  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. In another bowl, whisk flour, baking powder, cinnamon, baking soda, ginger, cloves and salt; gradually beat into creamed mixture. Stir in chips. Refrigerate 1 hour or until firm.
  • Preheat oven to 375°. Shape dough into 1-1/4-in. balls; place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges begin to brown. Cool on pans 2 minutes. Remove to wire racks to cool.
Freeze option: Freeze cookies in freezer containers. To use, thaw in covered containers.
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