Nicole Morgenthau

Gingersnap Cookie Recipe

Restaurant: Normal Ice Cream

Artisan: Alexa Norlin, owner

About: Normal Ice Cream began from the invention of an ice cream concept by its owner, Alexa Norlin, who is self-claimed as a normal girl from a normal place (Read: The Women Behind Utah's Food Renaissance). In addition to her unique ice cream recipes, Norlin created this one-of-a-kind Gingersnap Cookie recipe nearly 10 years ago! The cookie has seen many days in Salt Lake City, first at The Rose Establishment serving as the staple gingersnap + cream cheese ice cream sandwich. Feel free to share your cookies with others, but we won't judge you when you keep them all to yourself.

Normal Ice Cream




  • 1.5 stick butter (unsalted, room temp)
  • 1.25 cup sugar
  • 1.5 tsp salt
  • 1 whole egg
  • .75 cup molasses
  • 1.5 tbsp baking soda
  • 2.5 cup flour
  • 1.5 tsp ground ginger
  • .5 tsp nutmeg
  • 1 tsp cinnamon


  1. Cream butter, sugar + salt until light and fluffy with paddle attachment
  2. Add egg and mix well, scrape down the bowl
  3. Add molasses and mix well, scrape down the bowl
  4. Combine all dries and sift - add slowly to the bowl and mix until combined
  5. Rest dough in the fridge one hour
  6. Scoop dough to roughly two tbsp each 
  7. Put on parchment lined sheet tray at least three in apart
  8. Bake at 325 degrees for 12 minutes

*The middle should still be a little bit puffy when you take them out of the oven. If you slam down the sheet tray, the middles should deflate - that's how you know they will still be chewy in the middle when they cool.


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