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 cookies have just the right amount of spice and sweetness. Her recipe cannot be beat!

Gingersnap Cookies – Healthyish Foods

If you like a spiced cookie, then this recipe is for you. As a bonus, the entire house will smell like Christmas when you bake these. Honestly, this recipe is my husband, Dan’s all time favorite cookie. 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.

Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a large mixing bowl. Set aside.

In a separate bowl, cream together the cane sugar and shortening using an electric mixer. Once well combined, best in the molasses and egg.  

Next, add the dry ingredients to the wet ingredients and beat together until well combined.

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.

Let them cool on the cookie tray for 1 minute before placing them on 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. Looking for more recipes?

Gingersnap Cookies – Healthyish Foods

Gingersnap Cookies

Yield: 48 cookies
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
These gingersnap cookies are the quintessential Christmas cookie. Every year, my sister Becky makes these cookies, and they always disappear. Her recipe makes a perfectly chewy cookie with a slightly crispy edge. Rolled in cane sugar, these cookies have just the right amount of spice and sweetness. Her recipe cannot be beat!
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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 salt
  • 1 cup cane sugar , extra for rolling the dough balls
  • ¾ cup shortening
  • ¼ cup molasses
  • 1 large egg

Equipment

  • 2 mixing bowls
  • electric mixer
  • baking tray

Instructions 

  • Preheat the oven to 375 degrees.
  • Line a cookie sheet with parchment paper. Set it aside.
  • Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a large mixing bowl. Set aside.
  • In a separate bowl, cream together the cane sugar and shortening using an electric mixer. Once well combined, best in the molasses and egg.
  • Next, add the dry ingredients to the wet ingredients and beat together until well combined.
  • 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.
  • Let them cool on the cookie tray for 1 minute before placing them on a wire cooling rack to completely cool.

Nutrition

Serving: 1serving, Calories: 86kcal, Carbohydrates: 11g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 4mg, Sodium: 109mg, Potassium: 46mg, Fiber: 1g, Sugar: 6g, Vitamin A: 6IU, Vitamin C: 1mg, Calcium: 22mg, Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 86