Gingersnaps with Crystallized Ginger
Prep time
Cook time
Total time
adapted slightly from the original Ginger People recipe
Recipe type: Cookie
Serves: 36 cookies
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ¾ cup (1 ½ sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • ¼ cup dark molasses (not blackstrap)
  • 1 large egg
  • ⅓ cup diced crystallized ginger
  • approximately ⅓ cup turbinado sugar for coating the cookies
  1. Preheat the oven to 375ºF.
  2. Line a 10 by 15-inch baking sheet with parchment paper.
  3. In a medium mixing bowl, mix together the flour, baking soda, salt, cinnamon, cloves, and ginger.
  4. In a large mixing bowl, cream the sugar and butter.
  5. Pour the molasses into the creamed sugar and butter and mix until the molasses is fully incorporated.
  6. Add the egg to the sugar mixture and beat it in until it is just combined.
  7. Pour the dry ingredients into the sugar mixture, and mix together well.
  8. Stir in the crystallized ginger, then refrigerate the dough for 30 minutes.
  9. Roll the dough into approximately 1-inch diameter balls, then toss the dough balls in the turbinado sugar to coat.
  10. Place the dough on the baking sheet, allowing at least 2 inches between each cookie.
  11. Bake until the cookies are dark brown, 8 to 10 minutes. Your colder dough (the batch that goes into the oven just after the dough comes out of the refrigerator) will take closer to 10 minutes, later batches tend to be done closer to the 8-minute mark.
  12. Allow the cookies to cool on the baking sheet for 2 to 3 minutes before transferring them to a cooling rack.
  13. If packing cookies in jars for gift giving, allow the cookies to cool completely before placing them into the jars.
Recipe by LoveFeast Table at