Season 52’s Ginger Snap Recipe

The Pumpkin Pie Mini Indulgence at Seasons 52 is pumpkin cake, pumpkin mousse, pumpkin cake, pumpkin mousse, whipped cream and a ginger snap cookie. So many layers, but just the right amount. Their Pumpkin Pie Mini Indulgence is a secret recipe, but they’re happy to share with you how to make our ginger snap cookie.

Looking for more cookie recipes to try at home? Join our Virtual Cookie Swap!


  • 3/4 cup unsalted butter, softened
  • 1/2 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup molasses, unsulphured
  • 1 whole large egg
  • 1/4 tsp vanilla extract
  • 1 cup + 2 tbsp all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp Kosher salt
  • 1 1/2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 cup sugar in the raw


  • Combine softened butter with brown and granulated sugars in electric mixer with a paddle attachment.
  • Mix on medium speed until light and fluffy (3-4 minutes).
  • Add molasses, egg and vanilla extract; mix until incorporated (1 minute).
  • In a separate mixing bowl, whisk together flour, baking soda, salt and spices.
  • Add butter mixture to flour and mix by hand until completely combined.
  • Cover dough directly with plastic wrap and refrigerate batter for at least 2 hours, preferably overnight.
  • Place sugar in the raw in a mixing bowl.
  • Scoop dough into quarter sized portions using a tablespoon, and roll into balls in hands.
  • Roll balls in sugar in the raw and place on paper-lined metal sheet tray.
  • Bake at 350 degrees for 6-8 minutes, rotating at midpoint.
  • Cool to room temperature.

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