Total Time
Prep 10 mins
Cook 10 mins

This is a classic gingersnap cookie with a definate bite, you may omit the cayenne if desired, the longer the cookie is baked the crispier it will be, these are very good!

Ingredients Nutrition


  1. Set oven to 375 degrees F.
  2. Grease a cookie/baking sheet.
  3. In a bowl cream butter or margarine with 1-1/4 cups sugar until smooth.
  4. Beat in egg and molasses until blended.
  5. In another bowl mix flour with ginger powder, cinnamon, baking soda and salt; add to the creamed mixture and beat until just blended.
  6. Roll dough into 1-inch balls.
  7. Roll balls generously in sugar to coat.
  8. Place on cookie/baking sheet about 2-inches apart.
  9. Bake 8-10 minutes, or until the outsides are crackly looking.
  10. ***NOTE*** this dough freezes very well, just shape into balls and place on a cookie sheet, freeze and then throw the balls into a freezer bag.


Most Helpful

I LOVED these gingersnaps! I did add the cayenne and I thought they were absolutely perfect...just what a gingersnap should taste like!

momofM&M January 07, 2010

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