Snapless Ginger Cookies

These soft, chewy cookies are the best. Seriously, the best.

I’m not much of a baker. In fact, I generally don’t eat a lot of sweets. Maybe it is the holiday season. Maybe it is all the snow. Maybe it is the hygge. Whatever the reason(s), lately I’ve been in the mood for baked goods. I  made a batch of these a few weeks ago but tweaked the recipe quite a bit to make them more gingery, more molassesy and more deliciousy!


  • 2 1/2 C all purpose flour (I only had 1 1/2 C AP so used bread flour for the remainder. It didn’t seem to make a difference)
  • 2 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 C (1 1/2 sticks) butter, room temp
  • 1 C packed brown sugar
  • 1 large egg, room temp.
  • 1/4 C molasses
  • 2 tsp. finely grated fresh peeled ginger
  • 1 tsp. finely chopped fresh peeled ginger
  • 2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1/3 C or so Turbinado Sugar in the Raw


Preheat oven to 350. (I am not sure if it’s our altitude or our oven but I generally have to go 15 degrees higher).  Line two baking sheets with parchment or Silpats. Whisk flour, baking soda and salt in medium bowl. Using mixer, beat butter  until creamy and light, about 3 minutes. Gradually add brown sugar and beat until creamy, about 3 minutes. Add egg, molasses, fresh ginger, ground spices and beat to blend. Add flour mixture in 2 steps, beating on low speed. Dough will be fairly dry.

Place raw sugar on a small plate. Measure 1 T dough and roll into ball. Place ball on plate of sugar to coat.  Place cookie sheets in fridge to firm up about a 1/2 hour. (I put them outside for 20 minutes and they froze!) Bake until the tops start to crack and the bottoms start to brown, about 15 – 20 minutes. Try not to eat them all.

Protip: Try adding some candied ginger for a triple ginger delight!

These made 37 cookies.

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