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Oma's Ginger Snap Cookies

Updated: Mar 2

"Even gingersnap haters love this cookie." -Oma

This recipe produces a delicious, soft and chewy cookie with a ton of flavor. I almost hesitate to include the word "snap" in the title. Aside from the spicy bite that the ginger gives, in texture this cookie is more "chew" than "snap."

Once you try this, you'll get just one tiny sample of what a lucky, lucky kid I was! This is just one of my mothers' unforgettable cookie recipes that we often enjoyed growing up.


170 g / 3/4 c unsalted good quality butter, room temperature

240 g / 1 c refined granulated sugar

1 egg

85 g / 1/4 c blackstrap molasses

240 g / 2 c all-purpose flour

1 tsp cornstarch (not in the original recipe, but I believe it gives them a lighter texture).

2 tsp baking soda

1 tsp ground cloves

1 Tablespoon ground cinnamon

1 tsp ground ginger

1/2 tsp salt

12 g / 1/2 c refined granulated sugar (for rolling)


Sift all dry ingredients into a bowl. Set aside.

In a stand mixer and with the paddle attachment, cream the butter and sugar together for five minutes. Add the egg and mix for 30 seconds.

Add the molasses and mix for 30 seconds. The dough might separate slightly but it will come back together at the end.

Add the dry ingredients. Mix on low speed for 10 seconds, scraping the bottom of the bowl halfway through with a rubber spatula. It's important not to overmix once the flour is added, or you risk overworking the gluten which results in a hard, dry texture (AKA hockey puck).

To make ahead: tightly wrapped dough (I recommend a ziplock bag) can be kept refrigerated for up to 3 days, or frozen for up to 3 months.

Preheat the oven to 350°F / 176°C.

Line a baking sheet with a Silpat liner or baking paper.

Shape balls with a Tablespoon or an ice cream scoop and roll them in sugar. Place the cookies at least 4 inches apart, as they spread quite a bit.

Bake for about 10 - 12 minutes, checking for doneness often towards the end to avoid overbaking. These cookies will be lightly browned at the edges and set when done, though still slightly goopy in the center. As they cool, they will continue to firm up and the end result is a super chewy center inside a crispy edge.

Baked cookies can be kept, covered, at room temperature for up to 1 week, or frozen up to 6 months.

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