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Gingersnaps with the recipe from Milk & Cookies Bakery

Milk & Cookies Gingersnaps

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This easy gingersnaps recipe makes cookies with crisp edges and a moist interior. The generous dose of ginger gives them an addictive heat. A reliable recipe, you can count on this one working every time.
Course Dessert, Snack
Cuisine American
Dish Type cookies
Cooking Style Baking
Seasonal Holiday season
Ingredient ginger
Prep Time 20 mins
Cook Time 11 mins
Resting 1 hr
Total Time 31 mins
Servings 4 dozen
Author Tina Casaceli


  • 4 cups flour
  • 5 tbsp ground ginger
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp salt
  • 1 1/3 cups unsalted butter
  • 11/2 cups granulated sugar
  • 1 cup dark brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 tsp apple cider
  • granulated sugar for rolling optional


  • Strain together flour, ginger, baking soda, cinnamon, cloves, and salt.
  • Using an electric mixer, mix butter and sugar on medium low 2-3 minutes.
  • Add egg, mix well.
  • Add vanilla and cider mix well
  • Reduce mixer to low add dry ingredients in 3 additions, mixing just until combined.
  • Refrigerate dough until well chilled, approximately 1 hour.
  • Preheat over to 350 degrees.
  • Scoop dough by the tablespoon and roll into a ball. Then roll in sugar before baking, (optional). Bake on a cookie sheet for 9-11 minutes or until bottom is golden.