Soft & Chewy Gingersnap Oatmeal Cookies
Prep time
Cook time
Total time
These gingersnap oatmeal cookies bring the warm spicy flavor of ginger together with cinnamon, cloves, nutmeg, and molasses, all wrapped up in a soft and chewy cookie.
Serves: 22
  • 1½ cup white whole wheat flour
  • 2 cups quick-cooking oats
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ⅛ teaspoon nutmeg
  • ¾ cup unsalted butter, at room temperature
  • 1 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ cup molasses
  • 1 cup granulated sugar, to roll the cookie dough in
  1. Preheat your oven to 350 degrees F. Line two large baking sheets with parchment paper and set aside.
  2. In a medium sized mixing bowl, whisk together all the dry ingredients.
  3. In a large mixing bowl, beat the butter and brown sugar with a hand mixer until creamy. Add the next three ingredients and beat until smooth.
  4. Slowly add the dry mixture to the wet, beating together with the hand mixer in 3-4 rounds until completely combined.
  5. Gently roll about 2 Tbsp batter into a ball - I use a cookie scoop to pick up the same amount of dough each time. Roll each ball in the granulated sugar and place on the cookie sheet, at least 2" apart.
  6. Bake for 12-13 minutes, until the bottoms are browned and the tops begin to crack. Remove from the oven and cool on the pan for 2 minutes before removing to a cooling rack to cool completely.
  7. Dunk into a glass of milk and enjoy!
Recipe by Another Root at