Gingersnap Cookies
These Gingersnap Cookies are the quintessential Christmas cookie. Every year, my sister Becky makes these cookies and they always disappear.
They’re perfectly chewy with a slightly crispy edge. Rolled in cane sugar, these spiced gingersnap cookies have just the right amount of warmth and sweetness. This simple cookie recipe cannot be beat!
If you love cookies try my Peanut Butter Banana Cookies.
Why You’ll Love These Cookies
Flavorful and delicious. These cookies have a punch of ginger flavor that’s irresistible.
Perfect for the holidays. This spiced cookie is the perfect treat during the holiday season. It truly tastes like Christmas in cookie form.
Easy to make. You only need a few simple ingredients to make these awesome cookies!
Recipe Ingredients
Wet Ingredients
- Molasses – This recipe calls for molasses.
- Sugar – Cane sugar is best in this recipe. You’ll need extra for rolling the cookies.
- Shortening – Shortening makes these cookies perfectly chewy and delicious.
- Egg – You’ll need one large egg.
Dry Ingredients
- Flour – This recipe calls for AP flour.
- Spices – You’ll need cinnamon, ground cloves, and ground ginger for this recipe.
- Leavening Agents – This cookie calls for both baking soda and baking powder.
- Salt – This recipe calls for fine sea salt. Option to use table salt instead.
About This Gingersnap Cookie Recipe
If you like spiced cookies, then this recipe is for you. As a bonus, the entire house will be filled with the scent of warm spices when you bake these cookies. Honestly, this recipe is my husband, Dan’s all time favorite. Every year he gobbles down at least a dozen.
This recipe calls for shortening. I know some people will shy away from using it, but I highly recommend using the shortening vs. subbing it for butter or another fat. The shortening is what makes these cookies perfectly chewy and oh so delicious.
This recipe makes 36-48 cookies depending on size. You want the dough balls to be about 1-inch for even cooking.
How to Make Gingersnap Cookies
- Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper. Set it aside.
Mix Dry Ingredients
- Combine the AP flour, baking powder, baking soda, cinnamon, cloves, and fine sea salt in a large mixing bowl. Set aside.
Mix Wet Ingredients
- In a separate bowl, cream together the cane sugar and shortening using an electric mixer. Once well combined, add in the molasses and egg. Mix well.
Combine
- Next, combine the dry ingredients with the wet ingredients and beat together until well combined.
Form and Bake
- Using your hands, shape the dough into 1-inch balls. Roll the balls in cane sugar and place them on the prepared cookie sheet. Bake for 8-10 minutes or until the edges are set and the top begins to crack.
Cool
- Rest on the cookie tray for 1 minute before transferring them to a wire cooling rack to completely cool.
Storage
- Store these cookies covered in an airtight container at room temperature for three-four days. You can also freeze these cookies for up to 3 months.
Frequently Asked Questions
Covered in an airtight container at room temperature these cookies will last for 3-4 days. Store covered in an airtight container in the refrigerator for up to 6 days. Freeze in an freezer safe bag for up to 3 months.
Enjoy with tea or coffee after dinner or as a mid-day snack.
Other Dessert Recipes to Consider Trying
Gingersnap Cookies
Equipment
- 2 mixing bowls
- 1 electric hand mixer
- 1 baking tray lined with parchment
Ingredients
Dry Ingredients
- 2 cups AP flour, all purpose
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ¼ teaspoon fine sea salt, or table salt
Wet Ingredients
- 1 cup cane sugar, extra for rolling the dough balls
- ¾ cup shortening
- ¼ cup molasses
- 1 large egg
Instructions
- Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper. Set it aside.
Mix Dry Ingredients
- Combine the AP flour, baking powder, baking soda, cinnamon, cloves, and fine sea salt in a large mixing bowl. Set aside.
Mix Wet Ingredients
- In a separate bowl, cream together the cane sugar and shortening using an electric mixer. Once well combined, add in the molasses and egg. Mix well.
Combine
- Next, combine the dry ingredients with the wet ingredients and beat together until well combined.
Form and Bake
- Using your hands, shape the dough into 1-inch balls. Roll the balls in cane sugar and place them on the prepared cookie sheet. Bake for 8-10 minutes or until the edges are set and the top begins to crack.
Cool
- Rest on the cookie tray for 1 minute before transferring them to a wire cooling rack to completely cool.
3 Comments on “Gingersnap Cookies”
Don’t know if this will work with gf 1 for 1 flour?
It should work! But I haven’t tested it….
These are AMAZING! That smell is out of this world and the flavor and texture can’t be beat!