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Triple-Ginger Gingersnaps

Ginger cookies are holiday hits. Tuck them into clean, recycled coffee cans wrapped in decorative paper. With a glue gun, add ribbon or trim. —Jessica Follen, Waunakee, Wisconsin
  • Total Time
    Prep: 35 min. + chilling Bake: 10 min./batch
  • Makes
    about 5 dozen


  • 2/3 cup butter, softened
  • 1 cup packed brown sugar
  • 1/4 cup molasses
  • 1 large egg, room temperature
  • 2 teaspoons minced fresh gingerroot
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 3 teaspoons ground ginger
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon fine sea salt or kosher salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3 tablespoons finely chopped crystallized ginger
  • 1/4 cup sugar
  • 1-1/2 teaspoons ground cinnamon


  • In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and fresh ginger.
  • Combine flours, ground ginger, baking soda, salt, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in crystallized ginger. Cover and refrigerate until easy to handle, about 1 hour.
  • Preheat oven to 350°. In a small bowl, combine sugar and cinnamon. Shape dough into 1-in. balls; roll in sugar mixture. Place 3 in. apart on parchment-lined baking sheets.
  • Bake until set, 10-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts
1 cookie: 54 calories, 2g fat (1g saturated fat), 8mg cholesterol, 65mg sodium, 9g carbohydrate (6g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
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Average Rating:
  • GsGram
    Dec 21, 2020

    I haven't made these yet, but I love everything ginger! This is in response to "T". I reread the ingredients: molasses, cloves, nutmeg, cinnamon, fresh gingerroot, crystallized ginger and 3 teaspoons of ground ginger to 1 3/4 cups flour and you thought they didn't have a bite!?!? :O

  • Kate
    Dec 9, 2020

    I made a mistake, added 1\2 cup minced fresh ginger.. Fabulous!! The most asked for cookie at my house and at cookie exchange. Used demara sugar to roll the balls in..

  • T
    Nov 20, 2020

    I had to modify the amount of ginger by four times to get a modes mild flavour of ginger in these cookies. Still not enough. I think maybe 12 times much might get a good reaction, but these cookies have no bite as this recipe currently stands.

  • Marti
    Mar 18, 2020

    Jessica - this isn't a review, so to speak. LOL. But I too, am a Follen. I live in Portland, Oregon. And as you know, Follen's (nee Fallon) are related. I hope to hear back from you. :-) But I will be making these cookies!!!! They look FABULOUS! ?

  • jefollen
    Dec 20, 2019

    Over the years I have found this recipe is best if dough us chilled at least 2 hours in fridge or even better overnight. The gingersnaps are a softer flat cookie. They will get cracked tops similar to molasses. I prefer a softer cookie so if not for you then this probably isn't a recipe you'd like. I also find it is essential to use butter that is softened to room temp. Not in microwave or other means. Room temp egg is also helpful. I also enjoy using the white chocolate half dip or drizzle as suggested by Taste of Home in the holiday publication.

  • LuAnn
    Dec 7, 2019

    These are awesome Gingersnaps! I’ve made them many times. I like to dip half the cookie in white chocolate, or drizzle white chocolate on top.

  • MB
    Apr 22, 2018

    This is THE best ginger cookies ever. Just enough butter not too much and they turned out flat just like I love. As per the instructions I refrigerated them for an hour, they were perfect!! Delicious. Also my family and friends thought they were great!

  • ABBY62
    Dec 19, 2012

    No comment left

  • llmwebb
    Mar 20, 2012

    I like this WAY better than all my other gingersnap cookies. However I highly prefer soft cookies to hard cookies. These are nice and soft, to die for! Not hard. Didn't have problems with them getting to flat like some others posted. Great ginger flavor. Huge hit with everyone I've served them to.

  • reneeboom
    Dec 22, 2011

    I refrigerated my dough over night and then baked them the next morning. They spread out way too thin and were rather greasy. Unfortunately, I will not make them again.