The World’s Best Gingersnap Recipe @lifeastrawberry

Alrighty Jessie.

Gingersnaps are my FAVORITE!

Favorite favorite favorite – and you’re telling me you’ve to The World’s BEST? Woo Hoo! Yeah! YIPPEE! So Exciting! My favorite just got better!!! Thank you thank you – I love Life As A Strawberry.



Prep Time: 10 minutes

Cook Time: 12 minutes

Yield: 40 small cookies



  • 1 stick butter, room temperature
  • 1 cup brown sugar
  • 1/4 cup molasses
  • 1 large egg
  • 2 cups all purpose flour
  • 1 tsp. baking soda
  • 1 tsp. ground ginger
  • 1 Tbsp. cinnamon
  • 1/4 tsp. ground cloves
  • 1/2 cup white sugar, in a separate bowl, for rolling cookies in before you bake


  1. Cream together butter and brown sugar.
  2. Add molasses and egg to mixture and beat until smooth.
  3. Mix in flour, baking soda, ginger, cinnamon, and cloves
  4. Measure out a heaping tablespoon of dough (or more, if you want a larger cookie!) and roll it into a ball with your hands. If the dough is sticking to your hands, splash some water over your fingers to help the dough not stick so much.
  5. Drop the ball of dough into the white sugar and roll it around until the sugar covers the ball’s surface.
  6. Repeat steps 4 and 5 until all the dough has been rolled and dipped in sugar. (If you want, you can skip the sugar-dipping step and freeze the rolled dough – just defrost and roll the balls in sugar whenever you’re ready to bake them!)
  7. Place dough balls on a cookie sheet and bake for 10-12 minutes at 375.

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