Lauren Bohl White’s Gingersnap Cookie Recipe offers the perfect blend of warmth, spice, and nostalgia. Originally dubbed the “White Bohl Gingersnaps,” these cookies were given as wedding favors, each accompanied by a ribbon-tied recipe card. With crisp edges, chewy centers, and a balance of molasses and spice, they symbolize the harmony of sweetness and strength—much like a marriage itself. Ideal for gifting or sharing, these gingersnaps bring comfort and meaning to every bite.
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Gingersnap Cookie Recipe
Description
These cookies were originally called the “White Bohl Gingersnaps,” we gave them as favors at our wedding reception and included the recipe card tied in ribbon to the bagged cookies. They are a great balance of spice and sweetness, crisp edges and chewy centers… also a good symbolism for a wedding, when you come to think of it.
Ingredients
- 6oz (170g) unsalted butter, room temperature
- 1–1/4C (250g) sugar + extra for rolling cookies in
- 1 egg
- ½ tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ cup (2fl oz) molasses
- 2 tsp baking soda
- 2 cups (256g) all-purpose flour
Instructions
- Preheat oven to 350 degrees.
- Add sugar and butter in mixing bowl and cream together until fluffy. Add egg and mix well and use rubber spatula to scrape sides of bowl & paddle
- Add in ginger, cinnamon, cloves, and baking soda. Scrape sides after each addition and mix well.
- Add in molasses, mix well, and scrape sides and paddle again.
- Add in flour and mix until combined.
- Scrape bowl and paddle, cover bowl with plastic wrap, and let chill in the fridge for 30 minutes or overnight, this will help develop flavors and make it easier to scoop and handle the dough.
- Use a 1/2 ounce scoop or scale to make ½ ounce cookie balls, place extra granulate sugar in small bowl, roll cookies in sugar to coat all over. Place cookies approx. 2 inches apart, as they will spread.
- Every oven is different: start with 6 minutes, turn trays, continue baking 5-7 minutes. These are tricky to gauge doneness as the dough is dark brown to begin with. Look for the edges to be set and the tops to be crackled.
- Let cookies cool on sheet tray before moving to cooling rack.
Notes
The reason the recipe continuously says to scrape down the sides is that you want the dough to be well mixed (prior to adding flour). The goal is to avoid pockets of butter and sugar that will be very obvious when the cookies are baked.
The recipe says to chill the dough for 30 minutes, this does couple of things for you; it firms up the dough to make rolling the balls easier and it helps develop the flavors.
Dough can be frozen. After the cookies are rolled into ½ ounce balls, freeze on sheet tray, and then place in freezer bags. To bake, pull from freezer, roll cookie balls in granulated sugar, tray as above, and bake. May take a few extra minutes.
Recipe By By Lauren Bohl White
Photography by Jeff Swensen
Shot on location at Local Provisions
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