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    Ginger Snap Cookies


    • 1/4 Cup Unsalted Butter Room Temperature
    • 1 Cup White Sugar
    • 1/4 Cup Fancy Molasses
    • 1 Large Egg
    • 2 1/3 Cup All Purpose Flour
    • 2 tsp Baking Soda
    • 1 tsp Ground Cinnamon
    • 1 tsp Ground Ginger
    • 1/2 tsp Ground Cloves
    • 1/2 tsp Salt


    • 1 Cup White Sugar for coating cookie dough
      1 Cup Coarse White Sugar for a modern twist on this timeless classic


    Utensils Needed:

    • Stand Mixer/Hand Mixer
    • Mixing Bowl
    • Measuring Cups
    • Measuring Spoons
    • Rubber Spatula
    • Cookie Sheet
    • Parchment Paper
    • Cookie Scoop or spoon



    1. Place into your mixing bowl fitted with flat paddle add butter and sugar.
    2. Whip on medium speed until fully incorporated.
    3. Add egg, mix on high until light yellow and fluffy 3 minutes
    4. Scrape down sides of bowl with rubber spatula.
    5. Add ¼ cup fancy molasses.
    6. Turn mixer on low speed until the molasses are fully incorporated into the butter mixture.
    7. Scrap the sides with rubber spatula, then turn on high for 2 minutes.
    8. Add to the bowl Flour, baking soda, cinnamon, ground ginger, ground cloves, salt.
    9. Mix on medium until the flour in fully mixed in, turn mixer to high and mix for 1 minute.
    10. Using your cookie scoop or spoon make 1" cookie dough balls.
    11. Roll in your hand until smooth.
    12. Place dough ball into a bowl of white sugar.
    13. Roll dough ball in white sugar until completely coated.
    14. Place dough onto parchment lined cookie sheet.
    15. Bake cookies in 350°F oven for 12 minutes for soft cookies, 14 minutes for hard cookies.
    16. Cookie will crisp up when cooled.
    17. Have fun with this recipe, you can substitute all purpose flour with organic flour or whole wheat flour, same as the sugar.
    18. Trust in yourself and trust in this recipe, if you follow these steps, you will not only have success, but will also have a plate full of delicious ginger snap cookies.