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Chocolate Gingersnaps
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2 (1-ounce) squares semi-sweet baking chocolate

1/2 cup Land O Lakes® Butter, softened

1/2 cup firmly packed brown sugar

1/4 cup mild flavor molasses

2 teaspoons finely chopped fresh gingerroot

1 1/2 cups all-purpose flour

2 tablespoons unsweetened cocoa

1 1/4 teaspoons ground ginger

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves


1/4 cup sugar

How to make

  1. STEP 1

    Place chocolate into bowl. Microwave 1 minute; stir. Continue microwaving, stirring every 15 seconds, until chocolate is melted and smooth; set aside.

  2. STEP 2

    Combine butter and brown sugar in bowl; beat on medium speed until light and fluffy. Add molasses and gingerroot; continue beating until well mixed. Add all remaining ingredients except melted chocolate and sugar; continue beating until well mixed. Stir in melted chocolate. Cover; refrigerate at least 2 hours or until chilled.

  3. STEP 3

    Heat oven to 350°F.

  4. STEP 4

    Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart onto ungreased baking sheets. Bake 9-11 minutes or until edges are set and tops are cracked. Do not over bake. Cool on cookie sheet 1 minute; remove to cooling rack. Cool completely.

Tip #1

- Look for fresh grated gingerroot in plastic tubes in the produce section of the supermarket. This eliminates having to peel and grate fresh gingerroot.

Tip #2

- For a stronger molasses flavor, use full-flavored molasses instead of mild.

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