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The Best Old-Fashioned Ginger Snap Cookies

Old-Fashioned Ginger Snap Cookies

  • Author: My Homemade Roots
  • Total Time: 3 hours
  • Yield: about 3 dozen cookies 1x


Units Scale
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1 large egg
  • 1/2 cup molasses
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/3 cup granulated sugar, for rolling


  1. Preheat the oven to 350°F and line a cookie sheet with parchment or a silicone baking mat.
  2. In a large mixing bowl, cream butter and brown sugar together. Mix in beaten egg and molasses.
  3. In a separate bowl, sift dry ingredients together.
  4. Gradually mix dry ingredients into the butter mixture until well-blended.
  5. Chill dough in the refrigerator for 2-3 hours.
  6. Use a teaspoon or small cookie scoop to scoop small pieces of dough and roll into 1 ½-inch balls. Roll balls in sugar and place 2 inches apart on cookie sheet, flattening each ball slightly.
  7. Bake for 12-14 minutes. The cookies should be cooked through without getting browned. Allow to cool on the pan for 5 minutes, then transfer to a cooling rack to finish cooling.
  • Prep Time: 45 minutes
  • Inactive Time: 2 hours
  • Cook Time: 15 minutes