Print Recipe


Categories: Cookies

Submitted by: Mani Niall

Once these gingersnaps are cooled, these cookies will snap just like the store bought kind.


  • 1 stick unsalted butter at room temperature
  • 1 c. sugar
  • 1 lg. eggs beaten
  • 1/4 c. molasses
  • 1 tsp. cider vinegar
  • 1 3/4 c. unbleached all-purpose flour plus 2 Tbsp.
  • 3/4 tsp. Clabber Girl Baking Powder
  • 2 tsp. ginger powder
  • 1/4 tsp. cinnamon
  • 1/8 tsp. cloves


Preheat oven to 325 F. For easier cleanup, line a cookie sheet with parchment paper.

Sift together the flour, baking soda, ginger, cinnamon and cloves.

In a separate bowl, cream together the butter and sugar. Blend in the egg until fully incorporated then add the molasses and vinegar. Add the sifted flour mixture and mix until well blended.

Form dough into 3/4 inch balls and place on prepared cookie sheet about 1 inch apart. Bake for 12 to 15 minutes. Let sit for one minute before transferring to rack to cool.