Recipe: Gingersnaps

Last week, we brought you a recipe for Pecan Balls to add to your holiday baking repertoire. This week, we’re bringing you another cookie recipe to help celebrate the season.

These classic gingersnaps are one of the first recipes students make when they start the Pastry & Baking Arts curriculum, designed by the ICE Director of Pastry & Baking Arts and respected cookbook author, Nick Malgieri. The molasses keeps the cookies soft and tender, and the warm, fragrant spices make them a perfect winter treat.



  • 9 ounces all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 6 ounces butter
  • 8 ounces sugar
  • 1 egg
  • 2 fluid ounces molasses


Makes 40 cookies

  1. Preheat the oven to 350ºF. Combine the flour, baking soda, ginger, cinnamon, cloves and salt in a bowl and mix well. Place butter and sugar in a mixing bowl with the paddle attachment and beat until light and fluffy. Add egg and molasses, mixing each until well-incorporated. Add dry ingredients and mix until just combined.
  2. Utilizing a half-ounce ice cream scoop, place batter on parchment line pan leaving two inches between each cookie. Sprinkle cookies with granulated sugar and bake for 10 to 15 minutes until crackled. Allow cookies to cool on pan.

Leave a comment with your favorite holiday tradition on this post and be entered for a chance to win a copy of Dorie Greenspan’s Around My French Table.

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