The Best Gingersnaps
Posted: 12/05/2011
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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!
These cookies bring back such memories for me. They’re most well known as gingersnaps, but we’ve also been known to call them ginger sparkles. Because they sparkle. And who doesn’t need a little sparkle in their life?
Here’s a fun confession: I never really liked them as I was growing up. Perhaps that is part of the memory. As my tastes have matured, I’ve grown to really enjoy these flavorful ginger cookies. They’re so perfectly chewy and crispy, just as a gingersnap should be. But you can also make them crispier (we’ll chat about that soon), my mom prefers them crispy.
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.
I remember it was always my sister’s job in the kitchen to roll these out and coat them in sugar.
I’m not sure what I was doing, maybe eating? No! Well…okay…yes, but also I always made chocolate peanut butter cups (not fancy peanut butter filled ones, the peanut butter was mixed up with the chocolate) with all sorts of yummy things stirred in them. I was the little sis–her job was far more important. We didn’t want to give Aunt Mary oddly shaped ginger sparkles! Although–I’m not sure she would 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.
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.
Did you know? 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.
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 about molasses.
About these gingersnaps
These gingersnap cookies are full of flavor from ginger, cinnamon, and molasses. They’re easy to make and freeze well.
They come together like many cookies do. First cream the shortening and sugar, and then add the egg and molasses. Next add the dry ingredients. Form the dough into balls and roll in sugar to make them sparkle! You can freeze them at this point, or you can freeze them once they’re baked.
- Try adding finely minced candied ginger for an extra ginger-y 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 chocolate. Because why not?
How to freeze:
I prefer to freeze these already baked, making it easy to get your holiday baking done ahead of time and take some of the stress out of the holidays. You can freeze them in an airtight container or a zip-top freezer bag, but make sure they’re completely cooled first.
I also recommend separating layers using parchment or wax paper to prevent them from sticking to each other.
More Christmas Cookies
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
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!
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup shortening
- 1 cup white granulated sugar + extra for rolling
- 1 large egg
- 1/4 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 1-2 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.
Verdict: Honestly, these are winners. Look at them! I didn’t even use a cookie scoop and they still look beautiful (in my own very humble opinion).
Husband’s take: I’ll get back to you on that one.
Changes I would make: Nada.
Difficulty: Easy. You don’t even have to soften butter.
Do you have any cookie making memories? What is your favorite Christmas cookie to make? Which one is your favorite to eat?
Lynne Kohen says
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
Rachel Gurk says
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.
Latrice says
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.
Rachel Gurk says
Thank you so much! They’re a family favorite of ours too. Thanks for taking the time to leave a comment!
Tammy says
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
Rachel Gurk says
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!
Teri says
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!
Rachel Gurk says
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!
lyn says
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
Rachel says
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.
Tracy @ Babies Love Baked Goods says
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. :(
Rachel says
I’ve never personally made spritz cookies, but they are so pretty! Merry Christmas!
shelly (cookies and cups) says
Those cookies look absolutely perfect!! I am kinda jealous!
Rachel says
Thanks Shelly! You’re going to make me blush–that’s quite a compliment coming from you!
Colleen says
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.
Dina says
those are perfect-looking ginger cookies!
Rachel says
Thank you—they are perfect tasting too, in my own opinion ;)
Asmita says
I would love to make these cookies, they look fantastic!
Nutmeg Nanny says
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!