Ginger Lovie Cookies

Nap? What nap?


I never seem to have the family recipe I need when I want to cook or bake something. I was itching to bake ginger snaps the other day but didn’t have the recipe from my mom. I tried using a random recipe I found online only to discover why ginger snaps are called ginger snaps. Typically, they are a hard cookie. . . hence the name “snap”. I grew up eating soft ginger snaps, so that was what I wanted.

My mom texted the recipe to me, and I whipped up a batch shortly thereafter.

Justin and I are in a small group through our church and they have quickly become our core group of friends. I set out some ginger snaps on a plate at the beginning of our time together, and it didn’t take long for the plate to become virtually empty.

Our friend Bobby, out of nowhere, suggested a new name for the cookie.

“Ginger Lovies is what they should be called. Either that or ‘Disney Christmas Ginger Miracle Lovies’.”

He then enlisted the taste-testing services of our resident cupcake baker by suggesting she eat a cookie and decide whether or not the name was fitting.

We all sat and watched her chew, and once she had enough time to process the cookie, she agreed that, “Yes, it is a good cookie! I don’t know what ‘disney christmas ginger miracle’ means (nobody did!), but that’s a good name for it.”

In the end, we decided on ginger lovies just to keep it simple and leave Disney out of it. And Christmas. Because you can make these year round regardless of whether or not you live in Disney World.

Now that that riveting story is over, I’ll share the recipe.

First things first, if you know how your oven bakes things, that will help. Mine is gas so it runs hot, so I set it to 350 degrees instead of 375 degrees. Adjust that as you need.

Ingredients for Ginger Lovies

1 cup sugar

2/3 cup butter

1/4 cup molasses

1 egg

2 cups flour

2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp ginger

1/4 tsp ground cloves


1. Lightly grease cookie sheet (I used Pam).

2. In a mixing bowl, combine first 4 ingredients. Blend well.

3. Stir in remaining ingredients. Blend well.

4. Refrigerate dough for easier handling (about an hour).

5. Heat oven to 350-375 degrees, and pour some sugar in a shallow dish.

6. Shape dough into 1 inch balls, roll in sugar, and place on baking sheet.

7. Bake for 8-10 minutes. Allow to cool for 1 minute on baking sheet prior to removing. Let cool on a cooling rack.




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rachel says · 09.18.14

Yum! I’m pregnant too and have been loving any and all things ginger. And soft cookies are SO much better than hard! I just need some molasses and cloves and I will be making these ASAP. Thanks!

Angela says · 09.18.14

These sounds so good. I will definitely be trying these out in the next couple of days. Thanks for sharing! Love the name.

Amy says · 09.18.14

Did you pat down the balls once you put them on the cookie sheet, or do they spread on their own?

Sounds delicious. I like a soft cookie better, too.

Kate says · 09.18.14

Don’t flatten! They will spread on their own 🙂

Jackie says · 09.18.14

These sound wonderful! How many dozen cookies will the recipe yield?

Kate says · 09.18.14

I didn’t even pay attention! Depends on the size you do, but I’d say at least 3 dozen

Kathy says · 11.03.14

Thanks for replying – I was about to make a double batch because I was scared it wouldn’t make many. That would be a lot of lovies! … well actually, now I just may pretend I didn’t see this post and go ahead and do that 😉

Sara says · 09.18.14

I just got 2 1/2 dozen (+1) using the medium Pampered Chef scoop….but I ate some of the dough 🙂

Kelly says · 09.18.14

Ha! My husband and I belong to a similar church small group and that sounds exactly like our interactions as well. 🙂 I’ll be trying this recipe for our friends sometime this fall!

Theresa @ AMomInTheMaking says · 09.18.14

As someone who isn’t a fan of ginger snaps, you’ve totally made me want to try this recipe… I felt like I could taste their delicious goodness as you were describing them 🙂

Kristin S says · 09.18.14

Of course Bobby said that.

He names my favorite winter cookies “crack cookies”. Fitting. They are addictive.

Jody says · 09.18.14

These look delicious, will definitely have to try! Unrelated but, your new posts haven’t been showing up in my feedly. Have you heard of anyone else having this issue??

Kristin says · 09.18.14

I am having the same issue and haven’t seen a new post in over a month!

joni says · 09.18.14

I had the same issue, but simply added her blog again and her posts are showing up in feedly again.

Sara says · 09.18.14

A batch just came out of the oven a few minutes ago and they are perfection!! My daughter and I have a tradition of reading the book MAISY MAKES GINGERBREAD by Lucy Cousins when we make gingersnaps. So fun! Thanks for the great recipe, Kate!

Lovie says · 09.18.14

Wow, my name is Lovie and I never see it anywhere let alone as the name of a baked good…will definitely have to try that recipe now!

Christen says · 09.18.14

I’ve added these to my fall baking list! They look delicious. Might I suggest for your next get-together only the best Chocolate Chip Cookies ever (humble, I know 🙂 ?

Denise says · 09.18.14

I adore ginger snaps! But, I prefer the softer “non-snap” kind too. On a totally different note, can I ask where you got the cute coffee cup? Not only would I like one, but that would make an awesome stocking stuffer for my mother-in-law this Christmas!

Rachelle says · 09.18.14

I actually have the same cup! It was from Crate & Barrel – probably a year or two ago. Not sure if they still make it.

Denise says · 09.18.14

Thank you for the info! :0)

Katie says · 09.18.14

Hi! Looks like a great cookie! Question: Have you disabled the use of feedly for your blog? I haven’t gotten updates for quite a while on there, but know you have been posting… Just curious.

Emma says · 09.18.14

Yummy I need to try these!

Emma | With A City Dream

Joanna says · 09.18.14

I love it both! The cookies and their simplicity! (I used to be addicted to ginger cookies, now I think my addiction is back!)

Melissa says · 09.18.14

These look amazing Kate! The perfect cookie for a cool Fall day!!
Thank you for the recipe. 🙂


meagan says · 09.18.14

Ah! I love ginger snaps! I soft ginger cookie sounds amazing! Can’t wait to try these!

Donna says · 09.18.14

These look yummy. But tell me, is the flour used here plain or self-rising?

Melanie says · 09.18.14

These look soooo good! My daughter saw the picture and said we are making them this weekend 🙂

Judy @ Just Enough Light says · 09.18.14

This just makes me smile because that “resident cupcake baker” is my niece!!!! I was so excited when I realized she knows you in real life! 🙂

Evelyn Luu says · 09.19.14

I personally haven’t tried ginger snaps before, after reading this I want to try some! Maybe I’ll try this recipe out:)

Sara says · 09.19.14

Yum! I love soft ginger cookies! I remember the first winter I made real gingerbread men for my oldest and realized ‘this is why people love them!’ Store bought don’t compare-I’m so making these tomorrow!

Lana says · 09.19.14

These look delish!! I always tend to save ginger biscuits for the festive season but I don’t think i’ll be able to wait that long to make these!

Juliet says · 09.19.14

Great post, I will for sure have to try these out 🙂

New Post is up at

Leah says · 09.19.14

I can’t wait to try these! I recently cleaned and organized the pantry and found a jar of molasses stuck way back in the corner. I moved it so I could see it when I open the door as a reminder to myself to FIND A MOLASSES COOKIE RECIPE! Your timing on this post is impeccable. And I was pleasantly surprised to find a recipe posted when I hopped over to your blog. I’m a fan 🙂 keep them coming!
Btw…. Any potential baby names? Can’t wait to hear what the gender is! Praying for you thru your pregnancy.

Kristin says · 09.19.14

OMG. I just made these cookies and they are sooo good! There goes the diet!

Ayesha says · 09.19.14

Did you use ground ginger? Or did you grate fresh ginger into the batter?

Debbie Ahern says · 09.21.14

Making these now. Very good. My boys love them. Thank you for sharing!!

Christina says · 09.21.14

These look delicious! Can’t wait to try them!

marylin says · 09.23.14

Wow, they looks so beautiful and delicious, it is hard that one do not love them at the first glance.

Aljona says · 09.24.14

What can I use instead of molasses? I’ve never seen it in our shops ((
Aljonushka from faraway Belarus

Diana says · 10.11.14

These are my daughter’s new favorite cookies! Making our second batch on a rainy Saturday in the northeast to have at our tea party!

Beth says · 02.07.15

These are amazing!

Harleen says · 06.25.17

Hey! I made this Ginger Lovies. My kids love these. Usually I try different types of cookies and I had so much pleasure in making these and eating these both.

Lauren says · 12.05.20

I adore this recipe. I’ve made these cookies just about every year since Kate shared the recipe. I can’t have the sugar or flour anymore. So this year, I subbed the 2 cups sugar for 1 cup Pyure and subbed the flour for Trim Healthy Mama baking blend (a mixture of almond flour, coconut flour, flax meal and oat fiber). I didn’t have cloves so I used 1/4 tsp nutmeg. And I chose to be spontaneous and do 1 tsp baking soda and 1 tsp baking powder and see how it turned out.
I was sooooo impressed with how they turned out. They didn’t spread as much as the original and that could be because of the baking powder. I’m a happy sugar free, gluten free, keto lady right now!

Linda Baker says · 12.23.22

Looked so good! I went to grocery store today with -35 windchills to get molasses!
They are yummy! Will make again. Thank You for sharing!