Go Back
–+ servings
Close-up of a stack of crinkled gingersnap cookies, with a golden-brown, sugar-coated surface.
Print Recipe
4.67 from 15 votes

Gingersnaps

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!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Cookies & Bars
Cuisine: American
Servings: 48
Author: Rachel Gurk

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.

Video

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

QR Code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code

*If you're viewing this on your phone, press and hold the QR code to open in your browser.