Gingersnaps Recipe

Introduction

Gingersnaps are classic cookies known for their delightful snap and warm spices. With a perfect balance of ginger and molasses, these treats offer a cozy flavor that’s hard to resist. They’re easy to make and perfect for any occasion.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ¾ cup shortening
• 1 cup granulated sugar, plus 3 tablespoons for rolling
• 1 large egg
• ¼ cup molasses

Instructions

1. Step 1: Preheat your oven to 350ºF (175ºC). In a medium bowl, whisk together the flour, ground ginger, baking soda, cinnamon, and salt until well combined.
2. Step 2: In a large bowl, cream the shortening and 1 cup of sugar together until smooth. Beat in the egg and molasses until fully incorporated.
3. Step 3: Gradually add the dry ingredients to the wet ingredients, mixing just until blended. Avoid overmixing to keep the cookies tender.
4. Step 4: Using a teaspoon or a small cookie scoop (about 1 inch diameter), form dough balls. Place 3 tablespoons of sugar in a shallow bowl and roll each dough ball in the sugar until coated.
5. Step 5: Arrange the sugar-coated dough balls on a baking sheet about 2 inches apart to allow for spreading.
6. Step 6: Bake for 10 minutes, or until the tops are crackled and the edges are lightly crisp. For extra crispy cookies, bake 1 to 2 minutes longer.
7. Step 7: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• For chewier cookies, slightly reduce the baking time by a minute or so.
• Substitute half of the shortening with butter for a richer flavor.
• Add a pinch of cloves or nutmeg to the dry ingredients for extra warmth.
• Roll the dough balls in cinnamon sugar instead of plain sugar for a sweeter spice kick.

Storage

Store gingersnaps in an airtight container at room temperature for up to one week to maintain freshness. For longer storage, freeze tightly wrapped cookies in a freezer-safe container for up to one month or more. To reheat, let them thaw at room temperature or warm briefly in a low oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use butter instead of shortening?

Yes, you can substitute butter for shortening in equal amounts. Butter will add a richer flavor but may change the texture slightly, making the cookies a bit softer.

How do I make my gingersnaps extra crispy?

Bake the cookies 1 to 2 minutes longer than the recipe states. Keep an eye on them to avoid burning, and you’ll achieve a delightful crisp texture.

Gingersnaps Recipe

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★★★★★

4.5 from 87 reviews

Delight in these classic Gingersnaps, featuring a perfect balance of warm spices like ginger and cinnamon with a molasses-sweetened dough. Crispy on the edges and chewy in the center, these cookies are an ideal treat for any occasion and simple to bake from scratch.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt

Wet Ingredients

• ¾ cup shortening
• 1 cup granulated sugar, plus 3 tablespoons for rolling
• 1 large egg
• ¼ cup molasses

Instructions

1. Preheat oven and prepare dry mix: Preheat your oven to 350ºF. In a medium bowl, whisk together the all-purpose flour, ground ginger, baking soda, ground cinnamon, and salt until evenly combined.
2. Cream shortening and sugar: In a separate large bowl, cream the shortening and 1 cup of granulated sugar together until light and fluffy, ensuring a smooth mixture for your cookie dough.
3. Add egg and molasses: Beat in the large egg and molasses into the creamed mixture, blending thoroughly to combine all wet ingredients.
4. Mix dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, gently mixing just until all components are blended and form a cohesive dough. Avoid overmixing to keep cookies tender.
5. Form dough balls and coat with sugar: Use a level 2 teaspoon scoop (about 1-inch diameter balls) to portion the dough. Roll each dough ball in the reserved 3 tablespoons of sugar before placing them approximately 2 inches apart on an ungreased cookie sheet.
6. Bake the cookies: Bake in the preheated oven for 10 minutes, or until the tops are crackled, cookies are set, and the edges are lightly crisp. For extra crispiness, bake 1 to 2 minutes longer as desired.
7. Cool and store: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely. Store in an airtight container, and cookies can be frozen for up to one month when properly wrapped.

Notes

• Extra crispy cookies can be achieved by baking 1 to 2 minutes longer than the recommended time.
• These Gingersnaps keep well at room temperature or in the freezer. For freezer storage, wrap tightly in a freezer-safe container to maintain freshness for up to a month or more.

Keywords: Gingersnaps, ginger cookies, molasses cookies, classic cookies, holiday cookies, spiced cookies, homemade cookies