Crisp Gingersnaps Crisp Gingersnaps

Photography: Ronald Tsang | Food styling: Claire Stubbs, Donna Borooah & Tanya Osmond | Prop styling: Renée Drexler/Geary House

Infused with molasses, ginger and cinnamon, these crispy gingersnap cookies are what you’ll be munching on all holiday season long.

  • Prep time 30 minutes
  • Total time 1 hour & 30 minutes
  • Credits : Canadian Living Magazine



In bowl, whisk together flour, ginger, cinnamon, baking soda and salt. 

In large bowl, using hand mixer on medium speed, beat butter with sugar until fluffy, about 1 minute; beat in molasses. Stir in flour mixture in 2 additions to make soft dough. Knead gently to form smooth ball; shape into disc. Wrap in plastic wrap; refrigerate until chilled, about 30 minutes.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

Between parchment paper or on lightly floured surface, roll out dough to 1/8-inch thickness. Using small star-shaped cookie cutter, cut out shapes, rerolling and cutting scraps as necessary. Arrange, 1 inch apart, on prepared pans; refrigerate until firm, about 15 minutes. Sprinkle with decorating sugar (if using). 

Bake, 1 sheet at a time, until fragrant and firm, about 8 minutes. Let cool on pan on rack for 5 minutes; transfer directly to rack to cool completely

Test Kitchen Tip: Mix and match cookie cutter shapes for a loose and casual holiday feel.

Makes about 50 cookies.

Nutritional facts PER COOKIE: about

  • Fibre 0 g
  • Sodium 13 mg
  • Sugars 2 g
  • Calories 27
  • Total fat 1 g
  • Potassium 8 mg
  • Cholesterol 4 mg
  • Saturated fat 1 g
  • Total carbohydrate 3 g


  • Iron 1
  • Folate 2
  • Vitamin A 1
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Crisp Gingersnaps