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+ servings

Classic Gingersnaps

Crunchy on the outside and soft-in-the-middle classic gingersnaps. A cookie jar staple in my family!
Prep Time 1 hour 15 minutes
Cook Time 12 minutes
Total Time 1 hour 30 minutes
Servings 16 large cookies


  • 2-1/2 cups white whole wheat flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter
  • 2 tablespoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground pepper
  • 1-1/4 cups coconut sugar divided
  • 1/4 cup molasses
  • 1 large egg plus 1 large egg yolk


  • Combine flour, baking soda, and salt in a medium bowl. Place butter in a medium saucepan and melt over medium-high heat. Continue cooking, stirring frequently until butter turns golden-brown. Transfer butter to a large bowl, and gently whisk in ginger, cinnamon, and pepper. Allow to cool 5 minutes. Once butter mixture is cool, add 1 cup coconut sugar, molasses, and eggs, whisking until smooth. Add flour mixture and gently stir until just combined. Wrap cookie dough in plastic wrap and refrigerate 1 hour. (Dough can be stored in fridge up to 2 days)
  • Preheat oven to 350 and line two baking sheets with parchment paper. Remove chilled dough from refrigerator and roll dough into 1-in balls. Place remaining 1/4 cup coconut sugar in a small bowl, and roll dough balls in coconut sugar until coated. Place balls on prepared cookie sheets, spacing 1 inch apart. Bake in preheated oven 12 minutes. Let cool on baking sheet 5 minutes before removing to a wire cooling rack to cool completely.


Yield: 16 large cookies.
Store cookies in an airtight container at room temperature up to 5 days.
Adapted from America's Test Kitchen.