Thick, Chewy Gingersnaps

In our house love means cookies. Bad day? I’ll make you some oatmeal cookies. Going on a trip? You’ll find some chocolate chip cookies in your carry on. Crisp fall day? Let’s make some gingersnaps!

Things to keep in mind when baking cookies with little ones:

  • I usually try to find a recipe that uses oil or melted butter rather than having to cream butter with sugar with an electric mixer. It goes faster, it’s easy for the kids to stir, and I don’t have the danger of a whirling beater around little fingers.
  • I have great affection for my cookie scoop. It’s basically a small (about 1 Tbsp) ice cream scoop, but it makes shaping cookies so much quicker and easy enough for about a three year old to help with. It also handily makes evenly sized pancakes and kid-sized scoops of ice cream.
  • Kids are capable of cracking eggs at around four years old. Have them crack them into a separate bowl (so you can fish out the errant bits of shell) and wash their hands afterward.
  • Don’t let the kids (or yourself!) taste the batter once you’ve added eggs. Eggs sometimes carry salmonella and that could really ruin a day of cookie-baking!

Big, Soft, Chewy Gingersnap Cookies

1/2 cup melted butter
scant 1 cup sugar
1 egg
1/2 cup molasses
2 cups flour
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/8 teaspoon cayenne pepper (optional, but makes them extra-snappy!)
1/2 teaspoon salt
Sugar, for rolling


  1. Stir butter and sugar together; add egg. Beat well. Stir in molasses. Add dry ingredients and stir until combined.
  2. Shape 1-inch balls and roll in sugar. Place on a lightly greased or non-stick cookie sheet.
  3. Bake at 350 degrees for 8-10 minutes or until done.

For a spicier cookie feel free to double the spices (it’s not that snappy to begin with). I let the children scoop the dough into the sugar, roll the balls, and place them on the cookie sheet (for even redistribution by me). It’s a great recipe to get your family into the kitchen for a bit of fun!

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What do you think?



  1. 4

    These are amazing! I just took them out of the oven (it took a bit longer for mine to cook, but I have light colored pans and a silpat sheet that acts as a bit of insulation). I left in the cayenne pepper for me, but the 2-year-old and 3-year-old at my house today are enjoying them as well. I hope there are some left at the end of the day to share with the rest of my family. With my cookie scoop (under $5 at Target), I got 32 cookies.

  2. 5

    Oh my, those look yummy! Must see if I have molasses…

  3. 6

    We LOVE Ginger Snap Cookies. I can’t wait to make these today! Thanks for the recipe!!!

  4. 7

    Thanks for sharing the recipe. I needed a new gingersnap recipe. I have a yummy dip for them. 🙂