Umami Recipes
Umami Recipes


Gingersnap Cookies

30 servings


10 minutes

active time

23 minutes

total time


3/4 cup butter, room temperature

1 cup granulated sugar

1/4 cup unsulphured molasses

1 egg

2 teaspoons baking soda

1/2 teaspoon kosher salt

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

2 cups all purpose flour

2 tablespoons granulated sugar for rolling


Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 2 minutes. Add in the molasses, egg, baking soda, salt, ginger, and cinnamon. Mix for another 1 minute, scraping the sides of the bowl as necessary.

Turn the mixer to low and add in the flour. Mix until just combined.

Place the remaining sugar in a small bowl, set aside.

Using a medium (2- tablespoon sized) cookie scoop portion out dough. Roll the dough into balls and then roll the balls in the sugar. Place on the prepared baking sheet 2- inches apart.

Bake for 12-14 minutes until the edges are lightly golden and appear “crinkly”.

Transfer to a wire rack and cool completely.


Serving Size

1 cookie



Total Fat

4.9 g

Saturated Fat

2.9 g

Unsaturated Fat


Trans Fat

0 g


18.4 mg


127 mg

Total Carbohydrate

16.1 g

Dietary Fiber

0.3 g

Total Sugars

9.6 g


1.1 g

30 servings


10 minutes

active time

23 minutes

total time
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