Ginger Snap Leaf Cookies Gingersnap Leaf Cookies

Image: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Geary House

Top our Classic Pumpkin Pie with these leaf-shaped cookies for a pie that will have friends and family ‘oohing and ahhing’. 

  • Prep time 30 minutes
  • Total time 1 hour & 30 minutes



In bowl, beat butter with sugar until fluffy, about 1 minute; beat in molasses. In small bowl, whisk together flour, ginger, cinnamon, baking soda and salt; stir into butter mixture in 2 additions to make soft dough, mixing with hands or kneading to bring together. Wrap in plastic wrap; shape into disc. Refrigerate until chilled, about 30 minutes.

Meanwhile, preheat oven to 350°F. Line 2 baking sheets with parchment paper.

Between parchment paper or on lightly floured work surface, roll out dough to 1/8-inch thickness. Using small leaf-shaped cookie cutters and rerolling scraps as needed, cut out shapes. Arrange, 1 inch apart, on prepared pans; refrigerate until firm, about 15 minutes. 

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: Reroll scraps of dough as needed; chill in the fridge while the first batch of cookies chills and bakes.

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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Baking & Desserts

Gingersnap Leaf Cookies