Gingersnap Cookies (GF, VG)


  • 2.5 all-purpose flour or gluten free alternative
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 2 tsp ginger
  • 0.5 tsp cloves
  • 0.5 tsp cardamom
  • 1 tsp salt
  • 0.75 cup brown sugar
  • 0.75 cup softened butter
  • 0.25 cup molasses
  • 1 egg
  • 2 tsp vanilla extract
  • Optional 0.5 cup sugar + 2 tsp cinnamon


  1. Sift flour, baking soda, cinnamon, ginger, cloves, cardamom, and salt into a medium bowl. Mix together and set aside.
  2. Cream the butter, sugar, and molasses in a large bowl with a hand mixer, stand mixer, or whisk. Beat until lighter in color and fluffy.
  3. Add the egg and vanilla. Mix lightly.
  4. Add in the flour mixture and mix on low until just combined. Scrape sides of the bowl with a spatula and fold in any remaining flour.
  5. Use a small ice cream scoop or spoon to scoop balls about 2 inches wide.
  6. Roll in your palm to round off edges.
  7. Optionally roll balls into cinnamon/sugar mixture.
  8. Place on lined baking sheets, about 2 inches apart. This recipe makes between 25 – 35 depending on how large you make them.
  9. Bake for 12-14 minutes in preheated 350°F oven.
  10. Enjoy!!

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