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The Best Gingersnaps

4.63
/5
25 mins
60 Comments
Jump to Recipe
By: Rachel GurkPosted: 12/05/2011Updated: 09/06/2022

This post may contain affiliate links. Please read my disclosure policy.

Crispy, chewy, perfectly perfect gingersnaps are a must at Christmas, but to be honest, we recommend eating them year-round! This is the best recipe for gingersnap cookies!

Crispy, chewy, perfectly perfect gingersnaps are a must at Christmas, but to be honest, we recommend eating them year-round! This is the best recipe for gingersnap cookies!

Overhead view of one light brown cookie made with ginger, crackled on top. Granulated sugar is also pictured.
Table of Contents
open
  • 1 What Is Molasses?
  • 2 About these gingersnaps
  • 3 What You’ll Need
  • 4 How To Make These Cookies
  • 5 FAQs
  • 6 Make It Your Own
  • 7 Storage Tips
  • 8 More Christmas Cookies
  • 9 Get the Recipe: The Best Gingersnaps

These cookies bring back such memories for me. They’re most well-known as gingersnaps but we’ve always called them ginger sparkles. Because they sparkle! And who doesn’t need a little sparkle in their life?

My mom has made them for years, every year, as long as I can remember.  My aunt could live on them. I think she’d be perfectly happy if they were her only gift every year, for every occasion.

Here’s a fun confession: I never really liked them as I was growing up. Just maybe I was a picky eater. As my tastes have matured, I’ve grown to really enjoy these flavorful ginger cookies.

Another reason I enjoy making these cookies is because it reminds me of our honeymoon in Jamaica. Not because we ate them there but because of the molasses.

While we were in Jamaica we visited a rum distillery and tasted sugarcane in all of its many forms, including molasses. It was so interesting to learn not only how rum was made but also molasses.

What Is Molasses?

Molasses comes from sugarcane. It’s extracted from the sugarcane in the process of refining sugarcane into sugar. Long story short, the juice is extracted from the sugarcane and then boiled until it is thick and dark brown. If you’re interested in the process, you can read more here.

About these gingersnaps

These gingersnaps are so perfectly chewy and crispy, just as a gingersnap should be, full of sweet snappy flavor!

I remember it was always my sister’s job in the kitchen to roll the cookie dough into balls and coat them in sugar.

I’m not sure what I was doing, maybe eating? Noooo, well, okay, yes, but also it was my job to make chocolate peanut butter candies (with just two ingredients, along with all sorts of yummy things stirred into them).

I was the little sis and her job was far more important. We didn’t want to give Aunt Mary oddly shaped ginger sparkles! (Although I’m sure she wouldn’t have minded.)

Looks like E and I will be starting a new tradition of her trying to throw my bowl of sugar on the carpet while I attempt to photograph it. I can’t wait until she is old enough to make Christmas cookies (and everything else) with me. I hope she loves to cook and bake as much as I do.

Cute baby next to a bowl of granulated sugar with a rolled cookie dough ball in it.

These gingersnap cookies are full of flavor thanks to lots of ginger, cinnamon, and molasses. They’re easy to make and freeze well. 

I’ll run through the recipe here to get you started. As always, you’ll find the printable recipe card near the bottom of the post with measurements, instructions, and nutrition information.

What You’ll Need

  • All Purpose Flour: Just plain ol’ regular flour. Make sure you spoon it lightly into the measuring cup so it isn’t packed down. Always use a measuring cup intended for dry ingredients.
  • Shortening: We’ve tested these with butter and they just don’t turn out as well. You can find shortening in the baking aisle of the grocery store. Crisco is a name brand.
  • Sugar: Use granulated white sugar, nothing fancy here. The cookies are rolled in sugar, too, before baking.
  • Baking Soda, Salt: Normal cookie ingredients.
  • Egg: An egg helps bind the cookie dough together.
  • Ground Ginger and Ground Cinnamon: A whole tablespoon of ginger adds lots of zippy flavor and cinnamon softens it a bit.
  • Molasses: There are a few different types of molasses. Some are very dark brown and some are lighter in color. The dark brown types have a deeper flavor and will turn your cookies a darker color. For these cookies, I usually use a lighter molasses but it’s totally up to you.

How To Make These Cookies

This is a pretty basic cookie recipe. One of the things I like about it is that the dough doesn’t have to be chilled. You can chill it if you like but it isn’t a necessity.

Begin by creaming together the shortening and sugar; then add the egg and molasses.

In a separate bowl, whisk together the dry ingredients. Add them to the shortening mixture and mix just until blended.

Cookie dough on left, rolled cookie dough in granulated sugar on right.

Form the dough into balls and roll the balls in sugar to make them sparkle! You can freeze them at this point, or you can freeze them once they’re baked. 

Oh, and don’t worry if the balls aren’t perfectly round. Really, they always turn out round once they are baked.

Cookie dough rolled into balls and rolled in granulated sugar, placed on a cookie sheet.

Bake the cookies until they are crackled on top and crisp around the edges. They’ll be very lightly browned on the bottom. If you like crisper cookies, cook them an extra minute or so.

Pan of cookies light brown in color, with crackled tops. One has a large bite out of it.

FAQs

What’s the difference between gingersnaps and gingerbread?

Gingersnaps are usually crisper with the trademark crackles. Gingerbread is a bit softer and more chewy. Gingerbread dough is usually rolled out, cut into shapes, baked, and decorated with icing.

Are molasses cookies the same as gingersnaps?

Molasses cookies are softer and chewier than gingersnaps. They just don’t have the “snap”! Molasses cookie recipes are often made with brown sugar and contain a bit more molasses than gingersnaps.

Can you freeze gingersnaps?

Gingersnaps freeze really well. This sturdy cookie stays fresh for a surprisingly long time, both on the counter or in the freezer, as long as it’s stored in an airtight container.
If you prefer, the dough can be frozen instead. Keep reading for the how-to’s.

Make It Your Own

  • Try adding finely minced candied ginger for an extra ginger kick!
  • We think they’re perfect as is, but have fun adjusting the spices: Add a little extra cinnamon, sprinkle in some cloves or nutmeg, whatever makes you happy! 
  • Dip them in melted white chocolate. Because why not?
  • Speaking of white chocolate, we love these glammed up gingersnaps with white chocolate and cranberries!
  • Serve gingersnaps at a harvest party with pumpkin dip and apple cider mules.

Storage Tips

Baked cookies can be stored in an airtight container once they are completely cooled. They’ll stay fresh at room temperature for at least a week and in the freezer for up to a month.

I prefer to freeze the cookies already baked because it takes some of the stress out of the holiday season to get your baking done ahead of time. If you prefer freshly baked cookies, freeze the individual dough balls on a tray until firm, then put them into an airtight container.

When you’re ready to bake, simply place the frozen balls on a baking sheet and bake as directed, adding a minute or two to the baking time.

Stack of gingersnap cookies on a red and white background.

More Christmas Cookies

  • Cream Cheese Spritz Cookies
  • Andes Mint Cookies
  • Peppermint Lofthouse Cookies
  • Mexican Chocolate Shortbread Cookies
  • Double Cinnamon Crinkle Cookies
  • Brigadeiros (Brazilian Fudge Balls)
  • Chocolate Peppermint Kiss Cookies
  • Snickerdoodles
  • Windmill Cookies

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Overhead view of one light brown cookie made with ginger, crackled on top. Granulated sugar is also pictured.
Recipe

Get the Recipe: The Best Gingersnaps

4.63 from 8 votes
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
36 cookies
Print Rate Recipe
Prevent your screen from going dark
Crispy, chewy, perfectly perfect gingersnaps are a must at Christmas, but to be honest, we recommend eating them year-round! This is the best recipe for gingersnap cookies!

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 white granulated sugar + extra for rolling
  • 1 large egg
  • ¼ cup molasses

Instructions

  • Preheat oven to 350ºF. Whisk together dry ingredients (flour, ginger, baking soda, cinnamon, and salt) in a medium bowl.
  • In a separate large bowl, cream shortening and sugar together. Beat in eggs and molasses. Add dry ingredients and mix just until blended.
  • Form dough into small balls, about 1 inch in diameter. Roll balls in sugar and place about 2 inches apart on cookie sheet.
  • Bake for 10 minutes or until crispy around edges (see note). Cool briefly on baking sheet, then remove to wire rack to cool completely. Store in airtight container.

Notes

  • For crispier gingersnaps, bake 1 to 2 minutes longer.
  • Yield depends on how large you make your cookies.
  • Gingersnaps keep well either on the counter or in the freezer. They can be frozen up to one month (or more!) as long as they are wrapped tightly in an airtight container. 

Nutrition Information

Calories: 94kcal, Carbohydrates: 13g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 5mg, Sodium: 59mg, Potassium: 46mg, Fiber: 1g, Sugar: 7g, Vitamin A: 7IU, Vitamin C: 1mg, Calcium: 20mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
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  1. Lynne Kohen says

    December 6, 2020 at 2:56 pm

    Hi Rachel, I live in New Zealand and we don’t have shortening here, just butter.  Can I substitute? Thanks for your help on this! Lynne

    Reply
    • Rachel Gurk says

      December 6, 2020 at 3:40 pm

      We haven’t tested these with all butter, they might spread more. Do you have lard? I’m sure they’ll be delicious with butter, I’m just not sure about texture.

      Reply
  2. Latrice says

    November 29, 2020 at 6:12 pm

    Best cookies EVER. They were so easy to make and gave my daughter and I a great weather day activity!!!! The recipe gave us 43 cookie-balled cookies.

    Reply
    • Rachel Gurk says

      December 1, 2020 at 10:35 pm

      Thank you so much! They’re a family favorite of ours too. Thanks for taking the time to leave a comment!

      Reply
  3. Tammy says

    November 27, 2016 at 3:38 pm

    Hi, Just made these cookies per directions and mine did not flatten and crinkle. Also, you mention “eggs” but recipe only calls for 1 egg. Do you know why mine my not be flattening and crinkling? Love the taste though. These are a keeper

    Reply
    • Rachel Gurk says

      November 28, 2016 at 3:17 pm

      Hmm, it’s always difficult for me to know without being there in the kitchen with you. The egg measurement is correct. It could be how you measured the flour. I typically spoon it into the measuring cup and level with a knife. If you scoop it out with the measuring cup, it can lead to using too much flour and then the cookies won’t flatten as much. Glad you love the taste though!

      Reply
  4. Teri says

    October 24, 2015 at 1:36 am

    Just pinned these yummy looking cookies. Could I use butter or margarine in place of the shortening ? I don;t want to have to make a trip to the store!

    Reply
    • Rachel Gurk says

      October 24, 2015 at 5:04 pm

      I haven’t made these with butter or margarine so I can’t promise the same results. If you don’t use the shortening, the cookies might not be as soft and chewy. They may also be thinner. Let me know if you give it a try!

      Reply
  5. lyn says

    November 30, 2012 at 11:59 am

    hi there – came across these and they look fab. how many does a batch make? thinking of making them for my son’s class christmas morning at school.
    thanks

    Reply
    • Rachel says

      November 30, 2012 at 1:32 pm

      I don’t remember exactly, but it is a pretty big batch. Depending on the size of the cookie, I’d say 3-4 dozen.

      Reply
  6. Tracy @ Babies Love Baked Goods says

    December 23, 2011 at 8:20 pm

    My favorite Christmas cookie is the PB Blossom. I LOVE LOVE LOVE LOVE LOVE LOVE them. I also really like these candy cane ones my mom makes. I’ve never tried to make them, but she says it’s a pain. She makes them for me anyway.

    I like to make any kind of cookie, really. Except maybe Spritz. They taste great, but it usually takes me 2-3 pans to remember how to really work the cookie press, and by then the dough is almost gone anyway. :(

    Reply
    • Rachel says

      December 24, 2011 at 10:59 am

      I’ve never personally made spritz cookies, but they are so pretty! Merry Christmas!

      Reply
  7. shelly (cookies and cups) says

    December 15, 2011 at 8:10 am

    Those cookies look absolutely perfect!! I am kinda jealous!

    Reply
    • Rachel says

      December 15, 2011 at 8:14 am

      Thanks Shelly! You’re going to make me blush–that’s quite a compliment coming from you!

      Reply
  8. Colleen says

    December 8, 2011 at 9:49 am

    Love those gingersnaps! I still like to keep the tradition going and try to make them every year (if I’m able) ;) Looks like you filled in for me this year!! Now I really am craving one.

    Reply
  9. Dina says

    December 7, 2011 at 6:58 pm

    those are perfect-looking ginger cookies!

    Reply
    • Rachel says

      December 7, 2011 at 9:05 pm

      Thank you—they are perfect tasting too, in my own opinion ;)

      Reply
  10. Asmita says

    December 7, 2011 at 3:49 pm

    I would love to make these cookies, they look fantastic!

    Reply
  11. Nutmeg Nanny says

    December 6, 2011 at 8:58 pm

    These look awesome! Love that you named them ginger sparkles….I do need some sparkle in my life! :)

    My favorite cookies growing up was my stepmoms gum drop cookies…yum!

    Reply
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