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!
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.