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.
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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. 

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

Recipe

Gingersnaps

4.67 from 15 votes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 48
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!
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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 

  • Preheat oven to 350ºF. Whisk together flour, ginger, baking soda, cinnamon, and salt in a medium bowl.
    2 cups all-purpose flour, 1 tablespoon ground ginger, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, ½ teaspoon salt
  • In a separate large bowl, cream shortening and sugar together. Beat in egg and molasses. Add dry ingredients and mix just until blended.
    ¾ cup shortening, 1 cup granulated sugar, plus 3 tablespoons for rolling, 1 large egg, ¼ cup molasses
  • Add dry ingredients to the bowl and mix the cookie dough just until blended.
  • Form dough into small balls, about 1 inch in diameter (I use a level 2 teaspoon scoop). Put a few tablespoons of sugar into a shallow bowl. Roll the cookie dough balls in sugar and place about 2 inches apart on a cookie sheet.
  • Bake for 10 minutes or until tops are crackled and the cookies are set and lightly crisp around the edges (see note). Cool for 5 minutes on the cookie sheet, then remove to a wire rack to cool completely. Store in an airtight container.

Notes

  • Extra crispy: If you like crunchy cookies as opposed to chewy, bake the cookies 1 to 2 minutes longer.
  • Storage: 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 freezer-safe container.

Nutrition

Serving: 1cookie, Calories: 70kcal, Carbohydrates: 10g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.4g, Cholesterol: 4mg, Sodium: 72mg, Potassium: 34mg, Fiber: 0.2g, Sugar: 5g, Vitamin A: 6IU, Vitamin C: 0.003mg, Calcium: 6mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did You Make This?Share a comment and rating below! I love hearing what you think!

Do you have any cookie making memories? What is your favorite Christmas cookie to make? Which one is your favorite to eat?

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4.67 from 15 votes (13 ratings without comment)

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64 Comments

  1. Laura says:

    5 stars
    Excellent recipe.

    1. Rachel Gurk says:

      Thank you so much!

  2. Bess says:

    5 stars
    I just made these cookies, using butter instead of shortening. I didn’t roll them in sugar. They are DELICIOUS. Thanks so much. I should say they made 2 1/2 dozen with 2 inch balls instead of 1 inch. I live in Newfoundland and Labrador, Canada.

    1. Rachel Gurk says:

      So glad you like them! Thanks for leaving a review!

  3. 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

    1. 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.