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gingersnap cookies


Wafer thin and crisp, these old-fashioned Gingersnaps are flavored with ginger, cinnamon, and cloves. Good spicy warmth of the wonderful tastes and scents of the Christmas season. A holiday classic!
Course Snack
Keyword cookies, icebox cookies, Christmas cookies
My Island Bistro Kitchen My Island Bistro Kitchen


  • 1/3 cup molasses
  • 2 tbsp brown sugar
  • ½ cup margarine
  • 1 tsp soda
  • 1 egg yolk
  • cups flour
  • 1 tsp ginger
  • ½ tsp cinnamon
  • ¼ tsp cloves
  • ¼ tsp salt


  1. Assemble ingredients.
  2. Into medium-sized saucepan, combine molasses, brown sugar, and margarine. Over medium-low heat, bring mixture to a boil, stirring regularly to prevent scorching.
  3. Remove from heat. Add soda and stir well. Cool mixture to room temperature.
  4. Add egg yolk to cooled mixture. Stir well.
  5. Sift dry ingredients into a bowl and mix into wet ingredients to make a stiff dough. Stir well to combine.
  6. Turn dough onto wax paper and roll and shape into two logs each about 2½” - 3” in diameter. Wrap each roll individually in plastic wrap. Chill for 24 hours.
  7. Preheat oven to 375F. Remove cookie logs from refrigerator and unwrap. Using a very sharp knife, slice each log into 1/8” slices and place about 1” apart on parchment-lined baking sheet.
  8. Bake for 10-12 minutes. Let cookies cool on pan for 2-3 minutes then transfer to wire rack to finish cooling.