Fresh Ginger and Molasses Cookies

ginersnap cookies
  • Yield: 32 pieces
  • Prep: 25 mins
  • Cook: 15 mins

The dough is wet, so keep it in the refrigerator in between batches.


2 1/4cups unbleached all-purpose flour
1 1/2teaspoons baking soda
2teaspoons cinnamon
1 1/2teaspoons ground cloves
1teaspoon salt
1/2cup vegetable shortening, at room temperature
6tablespoons unsalted butter, at room temperature
1 1/2cups light brown sugar
2 eggs
2teaspoons peeled and grated ginger
1/3cup dark molasses
1cup granulated sugar


  1. Combine flour, baking soda, cinnamon, ground cloves and salt in a medium bowl. Mix with a whisk and set aside.
  2. Combine shortening, butter and brown sugar in the bowl of a stand mixer. Mix on medium speed for about 5 minutes, until the mixture is smooth and pale in color. Add eggs one at a time, and mix well. Add ginger and molasses and mix on low speed for 1 minute.
  3. Using a rubber spatula, fold half of the flour mixture into the dough. After the flour is fully incorporated, fold in the rest of the flour mixture and continue folding until all the flour has been absorbed. Chill in the refrigerator at least 1 hour.
  4. Preheat the oven to 350F. Shape dough into 2-inch balls. Toss each in granulated sugar until evenly coated; place on baking sheets 3 inches apart and flatten each slightly.
  5. Bake for 15 to 18 minutes each. Cool on the baking sheet for 15 minutes. Store cookies in an airtight container for up to 3 days.

Recipe by Leslie Mackie, adapted from the Macrina Bakery & Cafe Cookbook.

Nutritional Info *per serving

  • Glycemic Load 4.28
  • Calories 140
  • Fat 6g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2g
  • Cholesterol 15mg
  • Sodium 140mg
  • Potassium 75mg
  • Carbohydrate 22g
  • Fiber 0g
  • Sugars 15g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 4%