Chewy Gingersnaps With Variations

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“Variations, you say? Cashew Gingersnaps and Chocolate Chunk Gingersnaps. From "Real Simple" magazine (my favorite).”
36 cookies

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves; set aside.
  3. Use an electric mixer to beat the butter and brown sugar together on medium-high, until light and fluffy, 2 to 3 minutes; beat in the eggs, the molasses, and the oil.
  4. Reduce mixer speed to low and gradually add in the flour mixture, mixing until just combined (do not overmix).
  5. Place the decorating sugar on a plate.
  6. Shape dough into balls using about 2 tablespoons of dough for each; roll balls in the sugar to coat and place on baking sheets 3 inches apart.
  7. Bake until the edtges are firm and the centers are still soft, 16 to 18 minutes, rotating the sheets halfway through.
  8. Let cool slightly, then transfer to wire racks to cool completely.
  9. VARIATIONS: Cashew Gingersnaps - make as above but, after mixing, fold in 1 cup chopped, salted cashews and 1/2 cup chopped candied ginger (makes 42). Chocolate Chunk Gingersnaps - make as above but, after mixing fold in 6 ounces of chopped semi-sweet chocolate (makes 40).

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