Cashew Gingersnaps

Cashew Gingersnaps
Add cashews and candied ginger to the batter to add a nutty crunch and an extra spicy kick. Get the recipe: Cashew Gingersnaps. Photo: Levi Brown
Hands On Time:
25 mins
Total Time:
1 hrs
42 cookies


  • 4 cups all-purpose flour, spooned and leveled

  • 2 teaspoons baking soda

  • 2 teaspoons ground cinnamon

  • 1 teaspoon kosher salt

  • 1 teaspoon ground nutmeg

  • 1 teaspoon ground ginger

  • ½ teaspoon ground cloves

  • 1 cup (2 sticks) unsalted butter, at room temperature

  • 2 cups packed light brown sugar

  • 2 large eggs

  • ½ cup molasses

  • ¼ cup canola oil

  • 1 cup salted cashews

  • ½ cup chopped candied ginger

  • ½ cup granulated or coarse decorating sugar


  1. Heat oven to 350° F. In a large bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves; set aside.

  2. Using an electric mixer, beat the butter and brown sugar on medium-high until light and fluffy, 2 to 3 minutes. Beat in the eggs, then the molasses and oil.

  3. Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix). Fold in the cashews and candied ginger.

  4. Place the granulated sugar on a plate. Shape the dough into balls (about 2 tablespoons each) and, a few at a time, roll in the sugar to coat. Place 3 inches apart on baking sheets.

  5. Bake, rotating the baking sheets halfway through, until the edges are firm but the centers are still slightly soft, 16 to 18 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

Nutrition Facts (per serving)

182 Calories
8g Fat
27g Carbs
2g Protein
Nutrition Facts
Calories 182
% Daily Value *
Total Fat 8g 10%
Saturated Fat 3g 15%
Cholesterol 22mg 7%
Sodium 137mg 6%
Total Carbohydrate 27g 10%
Total Sugars 16g
Protein 2g
Calcium 28mg 2%
Iron 1mg 6%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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