Pin it
Classic gingersnap cookies bring back cozy memories every time I bake them. With their crisp edges and just the right chew in the center these cookies are rich with spice and extra warmth from molasses. I love making these for holiday trays but honestly they are a year round favorite for tea time or quick dessert cravings.
When I first tried these for a school bake sale I was so surprised by how everyone came back for seconds. Now my friends always ask if I am making them during the holidays.
Ingredients
- Shortening: it makes the cookies tender and helps with that signature snap look for fresh or non hydrogenated for best texture
- Granulated sugar: sweetens and also helps with that crinkly top use fine white sugar for the prettiest finish
- Large egg: adds richness and binds everything together room temperature mixes more evenly
- Molasses: brings deep flavor and moisture use unsulphured for classic results dark robust types work best
- All purpose flour: gives the cookies structure sift before measuring for accuracy
- Baking soda: adds lift and helps create cracks on top be sure it is fresh
- Ground ginger: supplies spiciness buy ground ginger with a strong scent for boldest taste
- Ground cinnamon: layers in warmth opt for true cinnamon for a gentle finish
- Salt: rounds out the flavors use fine salt so it blends well
Instructions
- Cream the Fat and Sugar:
- Beat the shortening with one cup of sugar on medium speed for five to seven minutes until it is fluffy and pale this airiness gives the cookies their delicate crumb
- Add Wet Ingredients:
- Mix in the egg and molasses blending thoroughly until it is all smooth and well combined scraping down the bowl to catch every bit
- Combine the Dry Ingredients:
- In a separate bowl whisk the flour baking soda ginger cinnamon and salt together so the leaveners and spices are evenly distributed this prevents any bitter pockets
- Blend the Dough:
- Gradually add the dry ingredients to the wet mixture mixing gently after each addition stop as soon as the dough comes together to avoid tough cookies
- Shape and Sugar:
- Scoop out level tablespoons of dough and roll each between your palms to form balls dip the tops into the reserved sugar so they glitter bake up with a crisp top
- Bake and Cool:
- Arrange balls well apart with sugared side up on a greased baking sheet bake at three hundred fifty degrees for twelve to fifteen minutes until golden and crinkly let them finish on wire racks for the perfect snap
I adore using dark molasses which gives the cookies such a nostalgic aroma that fills my whole kitchen. My favorite part is always rolling the dough with my kids and watching their faces as the cookies puff and crack in the oven. This is a recipe you will want to keep in your family binder.
Tips for Storing Freshness
Keep cookies in an airtight container at room temperature with a slice of bread inside to maintain their chewiness. If you want to keep them soft for longer avoid refrigerating as this can dry them out. These cookies freeze like a dream just wrap well and thaw at room temperature when ready to serve.
Easy Ingredient Substitutions
No shortening on hand swap for unsalted butter but chill the dough before baking for best shape. You can use dark brown sugar instead of white for extra caramel notes. For stronger spice use freshly ground ginger.
How to Serve Gingersnap Cookies
These cookies pair incredibly well with a cup of black tea or mulled cider. Try sandwiching vanilla ice cream between two for a spiced dessert treat. They also make a fun crumble over baked apples or roasted pears.
A Bit of Gingersnap History
Gingersnaps originated in Europe and were first a specialty at fairs and markets. Their long shelf life made them especially popular for seafarers and for winter holidays. Now they are beloved for their crisp spice whether dipped in tea or enjoyed straight from the jar.
Seasonal Adaptations
In fall add a pinch of cloves for extra depth During winter make them festive with orange zest in the dough For summer picnics bake larger cookies for ice cream sandwiches
Success Stories
Over the years I have shared these with neighbors and always gotten rave reviews. Once a friend asked for this recipe at a cookie swap and now she makes them every year with her grandchildren. These gingersnaps have become a small tradition for anyone who tries them.
Freezer Meal Conversion
To freeze dough roll into balls and freeze on a tray then transfer to a bag. Bake directly from frozen with just a minute or two longer in the oven. This way you always have freshly baked cookies ready at a moments notice.
Gingersnaps fill your home with warmth and nostalgia. Share them with family and you will make memories to last for years.
Recipe FAQs
- → How do I achieve a chewy texture?
Using shortening and not overbaking ensures a chewy, tender gingersnap.
- → Can I substitute butter for shortening?
Butter can be used, but it yields a crisper cookie with a slight buttery flavor.
- → What does molasses add to the cookies?
Molasses brings moisture, deep flavor, and a richer color to these spiced treats.
- → Do I need to chill the dough?
No chilling is required, but refrigerating can help with shaping if your kitchen is warm.
- → How can I prevent the cookies from spreading too much?
Measure flour accurately and avoid overmixing the dough to hold the structure.