Old-Fashioned Gingersnaps

Prep Time:
20 min
Cook Time:
10 min
Total Time:
1 hr 15 min
8 dozen cookies


  • No-Stick Cooking Spray
  • 2 3/4 cups White Lily® Enriched Bleached All-Purpose Flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1 cup firmly packed brown sugar
  • 3/4 cup butter, softened
  • 1 large egg, lightly beaten
  • 1/4 cup light molasses
  • Granulated sugar, for rolling


  1. HEAT oven to 375°F. Coat baking sheets with no-stick cooking spray.
  2. COMBINE flour, baking soda, cinnamon, ginger, salt and cloves in small bowl; set aside.
  3. BEAT sugar and butter in large bowl with electric mixer on medium speed. Beat in egg and molasses until light and fluffy. Stir in flour mixture until just blended. Chill thoroughly.
  4. SHAPE dough into 3/4-inch balls; roll in granulated sugar. Place on baking sheet about 2 inches apart. Flatten with bottom of glass dipped in sugar.
  5. BAKE 8 to 10 minutes or until cookies are set. Cool on wire rack.


Serving Size (1/96 1 cookie), Calories 40 (Calories from Fat 15), Total Fat 2g (Saturated Fat g, Trans Fat g), Cholesterol 5mg, Sodium 40mg, Total Carbohydrate 6g (Dietary Fiber g, Sugars 3g), Protein g; Percent Daily Value*: Vitamin A %, Vitamin C %, Calcium %, Iron %.

*Percent Daily Values are based on a 2,000 calorie diet.

Baking Tip

To prevent cookies from browning too quickly on the bottom, place an empty baking sheet in the oven under the sheet with cookies.

Baking Tip

Do not store soft and crisp cookies in the same container, or the crisp cookies will soften.