Finnish Gingersnaps

"These easy-to-make rolled out spicy ginger cookies was originally printed in The Finnish Cookbook. Although the recipe specifies to cut them in 3-inch rounds, they are also great cut in different shapes for the holiday season."
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Ready In:
60 cookies




  • In a large bowl, beat together molasses, brown sugar and butter until mixture is smooth.
  • Add cream, ginger, cinnamon, flour, baking powder, salt (if using).
  • Continue beating until dough is stiff.
  • Chill dough.
  • Roll out small portions of dough to 1/4-inch thickness.
  • Cut into 3-inch rounds (or if you prefer other shapes).
  • Bake in 375-degree F oven for 8-10 minutes.
  • Be careful--do not overbrown these cookies.

Questions & Replies

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  1. What a great recipe! These are wonderful "dunkers" in a cup of tea. Thanks for posting. PS I did scorch the first pan a bit but that was my fault not the recipe's =)
  2. Great recipe - even our Finnish friends enjoyed it at our Boxing Day dinner (reminds them of home). However, it'd do with a little more ginger- next time I try this, it'd be with 2 or more tablespoon of ginger. Yums!
  3. i made these cookies for a project at school this week and they where the worst cookies ever! i usually will eat anything gingerbread but i couldnt eat these without gagging. i dont know if it was me or the recipe though so maybe youll like them
  4. These were good they had a nice flavor that I would expect of gingersnaps, I just wish they were softer and chewier, otherwise a very good recipe. And I think better for shaped cookies. Thanks for sharing!


<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
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