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gingersnap cookies
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5 from 3 votes

Gingersnap Cookies

This gingersnap cookies are so easy to make and is made with simple ingredients.  You're gonna love this gingersnap cookie recipe! If you love soft and chewy gingersnap cookies, this is the gingersnap for you!
Prep Time10 mins
Cook Time10 mins
cooling3 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 886kcal


  • 2 Cups Sugar
  • 1 1/2 Cups Vegetable Oil (or coconut oil, melted)
  • 2 large Eggs
  • 1/2 Cup Molasses
  • 4 Cup Flour
  • 4 teaspoons Baking soda
  • 1 Tablespoon Ginger
  • 2 teaspoons Ground cinnamon
  • 1 teaspoon Salt
  • Additional sugar (to roll the cookie dough balls)

For the white chocolate dip

  • 1 12 oz 1 pkg white chocolate chips or 2 cups white chocolate wafers
  • 2 Tablespoons Coconut Oil--if using the chocolate chips


  • Preheat oven to 350 degrees
  • Spray a baking sheet with non-stick cooking spray.  
  • In a small bowl, add about a 1/2 cup sugar.  (this will be used to roll and coat the cookie dough balls before baking)
  • In a mixing bowl, combine sugar and oil. Mix well. Add eggs, one at a time, beating well after each addition. Add molasses and mix again.
  • Combine all dry ingredients in a separate bowl, flour, baking soda, ginger, ground cinnamon, and salt. Mix all the dry ingredients together until combined and then slowly add it to the sugar mixture.  
  • Mix until well combined.
  • Take 1 1/2 Tablespoons of cookie dough in your hands and roll into a ball. Roll the ball of cookie dough in the bowl with the granulated sugar and then place on a cookie sheet about 3" apart.  
  • Bake at 350 degrees for 1-12 minutes or until the cookie springs back when lightly touched. Take out of the oven and let the cookies cool on a cooling rack for 3 minutes.

For the white chocolate dip

  • If you're using the chocolate wafers, just melt in the microwave for 30 seconds at a time, stirring frequently, until melted.
  • If you're using white chocolate chips, add the chocolate chips to a microwave-safe bowl and melt for 30 seconds and then stir. Repeat this process until the white chocolate chips are melted.
  • When the cookies are cool. Dip the cookies halfway into the white chocolate and shake off the excess.  Place on wax or parchment paper to harden. Enjoy!


Calories: 886kcal | Carbohydrates: 114g | Protein: 8g | Fat: 46g | Saturated Fat: 36g | Cholesterol: 46mg | Sodium: 865mg | Potassium: 397mg | Fiber: 2g | Sugar: 65g | Vitamin A: 70IU | Calcium: 72mg | Iron: 4.2mg