For me, gingersnaps have been something of an acquired taste.  I vividly remember the first time I had one.  It was on a long overnight shift during med school, after an already long couple of months of crazy long hours and busy nights.  On those nights in the hospital, I would always be ravenous – maybe just because eating anything would help keep me awake.  Someone had brought in a package of gingersnaps and, willing to try anything, I did.  Mis-take. The particular gingersnap I had that evening was just not my kind 0f cookie – dry, crunchy, not at all chewy.  I essentially decided then and there that I would save future cookie eating for much better endeavors, and that I wouldn’t be eating gingersnaps any time soon.

It did take quiet a while, but a couple of years ago for some reason I don’t recall, I decided to try making them at home.  (Probably because, like most things, I figured homemade would be better.)  I tried this recipe and it was so loved by us and by friends visiting the house at the time, I had none left to share with you.  These are now a favorite holiday cookie of mine for sure.  The cookie is part crunchy, part chewy, and the sugar coating on the outside adds that extra something that makes me go from like to love.  Everything is better with a little sparkle, right?  These are great for gifting or make a fabulous companion for your cup of coffee, tea, or hot cocoa.  I hope you love them as much as I do!


  • 2½ cups all-purpose flour
  • 1 tsp. baking soda
  • 1½ tsp. ground ginger
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • ¼ tsp. salt
  • 2/3 cup canola oil
  • 1 cup packed brown sugar
  • 1/3 cup molasses
  • 1 large egg, plus 1 large egg white
  • ½-1 cup coarse/sparkling sugar


  • 01

    Preheat the oven to 325˚ F.  Line baking sheets with parchment paper or silicone baking mats. In a medium bowl, combine the flour, baking soda, ginger, cinnamon, cloves and salt.  Whisk to blend. In the bowl of an electric mixer, combine the oil, sugar, molasses and the whole egg. Mix on medium speed until well combined.  With the mixer on low speed, mix in the dry ingredients just until incorporated and a dough forms.

  • 02

    Shape small portions of the dough into 1 to 1½-inch balls.  Dip each dough ball in the egg white, remove and let the excess drip off so it is lightly coated. Place the sparkling sugar in a small dish, and roll the ball of dough coated in egg white in the sugar so that it is covered in an even layer. Repeat with the remaining dough balls.

  • 03

    Place the coated balls on the prepared baking sheets about 2 to 3 inches apart.  Bake, rotating the sheets halfway through baking, just until the tops of the cookies are set and beginning to crack, about 15-17 minutes total.  Let cool on the baking sheets a few minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough balls. Store in an airtight container.  (The cookies will become more firm as they cool, but if you prefer a softer cookie for eating, warm in the microwave for 10 seconds.)

  • Social_misfit69

    I love gingersnaps – the firm crunchy ones are brilliant for dunking! I definitely need to try these though! Thanks for the recipe!

  • I sure do love a chewy gingersnap. These are just beautiful!

  • Emma Swann

    Chewy gingersnaps are my fave!

  • Kara

    Oh these look fantastic. I was just thinking today that I’d like to make cookies .. these may be the ones! :)

  • Steph in Lex

    My family has always referred to these cookies as molasses cookies rather than gingersnaps. They are fantastic!!

  • Lauren Ochoa

    I just finished making a batch of the gingerbread cookies you posted a few years ago. Such a delightful holiday flavor! Maybe I will do these ones next year.

  • Anna Nienhuis

    I love chewy gingersnaps – I think they need a new name so people don’t think they have to “snap” in a crunchy way. These are gorgeous! (and PS – your new shop looks so great too!)

  • I definitely much prefer chewy gingersnaps to crispy dry ones! I’m so glad you gave these another chance after your first traumatic experience!

  • No one in my family likes gingersnaps, but I’ve seriously been craving some lately and think it’s time to make some for myself ;)

  • Jessica

    Any idea where can I find the sparkling sugar?

  • annieseats

    The baking aisle of most stores or you can order online. Mine is from King Arthur Flour.

  • Emily Pence

    I made these for a holiday party last week. I didn’t have any coarse sugar, so I made a bourbon glaze instead…they were a huge hit!! Thanks for the recipe!

  • Nicola

    Did you have these posted in previous years without the sugar coating? I remember making a ginger cookie recipe from you but know it didn’t have a sugar coating. Trying to decide if it was these or your gingerbread cookie.

  • annieseats

    No, I haven’t posted a cookie like this before. The only other one I have is a basic gingerbread so maybe that is what you are thinking of, but it is a totally different recipe.

  • Cara

    I found both sparkling and sanding sugar at Hobby Lobby if you have one of those near you :)

  • Katie

    I can’t wait to make these, they look so good! Does it matter what type of molasses you use (unsulphured, sulphured, or blackstrap)?

  • annieseats

    I usually use unsulphured. Enjoy!

  • Chelsea Wagenaar

    I am so glad you updated your featured corner and included these! I have been wracking my brain for days trying to remember where this recipe was—I made them last December, twice, and they were a HUGE hit each time! I should have known it was your recipe!

  • Cara

    These were a huge hit at Thanksgiving last week…made them as a sweet “app”(aka pre dessert before the big meal) and served them with some homemade pumpkin dip. They have already been requested for Christmas :)