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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.

Ingredients

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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

Find it online: https://liamjayne.com/gingersnaps-recipe/