Loaded with Ginger Snaps

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December is my favorite month when it comes to food.  I love to bake…mostly because I LOVE to eat sweets.  Everyone needs a vice…right?!?!

Growing up I was not a fan of gingersnaps.  Likely because they truly were snaps.  Or would cause you to snap a tooth!  My gingersnaps are soft and chewy, not hard and brittle.  Enough said!   They are great in the fall wrapped up with raffia for gifts, and great with a cup of tea, anytime really.  And you can also sandwich two with vanilla ice cream, which makes them the most “year round” cookie around.  Enjoy!

Loaded with Ginger Snaps


  • 3 cups flour of choice (I use Cup4Cup gluten free, plus 3 extra tablespoons)
  • 1 tablespoon instant coffee crystals (optional)
  • 2 tablespoons ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 1 pinch cloves
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup butter of choice (I use Earth Balance buttery sticks)
  • 1/2 cup molasses
  • 1 teaspoon vanilla
  • 1 egg


Step 1
Preheat oven to 375 degrees.
Step 2
In a medium bowl, combine the first 8 ingredients (flour through cloves) and set aside.
Step 3
In a large bowl, using an electric mixer, cream together the sugar, brown sugar and butter until well combined. Then add the molasses and the vanilla and mix well.
Step 4
Beat in the egg and then gradually add the dry ingredients and mix until well combined.
Step 5
Place by generous tablespoon amounts, 2 inches apart on a greased cookie sheet. Bake at 375 degrees for 10-12 minutes or until edges are set.
Step 6
Let cookies cool on baking sheet for 5 minutes. Makes 32 cookies.


  1. I would be interested to know — if you made these with real butter (we are not dairy free), would they be crispier? Because usu that is how baking with butter works in cookies. I will have to try these and let you know! 🙂

    • JennessaJennessa

      Hi Heather! I’ve only recently converted this recipe to dairy/gluten free. So they are still soft and chewy with “real” butter as well!

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