Gingersnaps are definitely a cookie I make every holiday season. In fact, I end up making batches of them beginning in October! There’s something about the fall weather, crisp air, autumn leaves and onset of pumpkins everywhere that makes me want to get my ginger-snappin’ on! But during the holidays, that’s when I really start baking a lot more. These are wonderful cookies to tie up, put in a decorative box and gift, too.
The recipe is really easy, and since I like my gingersnaps to be full of ginger and spices, and big in size, I use the recipe below and my favorite cookie scoop. This makes them nice and big cookies, but also uniform in size. This recipe will make a little more than a dozen large cookies or 2 dozen smaller gingersnaps. I always double the recipe, but if I’m making baked good gift baskets, the recipe below is perfect.
What you need:
- 1/3 cup shortening
- 1/2 cup sugar
- 1 egg
- 2 tablespoons molasses (for extra rich cookies, add another teaspoon!
- 1 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt (I just add “a pinch”)
- Extra sugar (about 2 cups should work)
Preheat the oven to 350 degrees F. Place parchment paper on cookie sheets, or lightly grease.
In a mixing bowl, cream the shortening and sugar until it’s light and fluffy. Beat in the egg, then beat in the molasses.
In another bowl, sift flour, baking soda, cinnamon, cloves, ginger and salt. Add it, gradually, to the creamed mixture until it’s combined really well. Cover and refrigerate for 4 hours minimum. While you’re waiting, since you’re already baking and have your ingredients handy, why not make some other fun recipes like Graham Cracker Brownies, Tastes Like Christmas Fudge, or Maple Bacon Truffles?
Take your dough out of the fridge and roll into balls about a tablespoon in size, OR use the cookie scoop. Roll them in the bowl of extra sugar and coat. Place about 2 inches apart for smaller cookies and 3 inches apart for the larger cookies on the baking sheet. Dip the bottom of a drinking glass or measuring cup in the sugar, and press down on the balls slightly to flatten them a little bit.
Bake at 350 for 8-10 minutes or until the edges are browned and the tops are beginning to crack. Take out of oven and leave on the cookie sheet for about 2 minutes (they’ll need that time to deflate a little bit). Take them off and let them cool completely on a wire rack.
ENJOY!! If you make these, let us know in the comments what you thought! Have a different recipe for gingersnaps? We’d love to hear it and have you share it in the comments, too!
Hungry for more? Check out more fun recipes!
Jeni’s Disclaimer: I’m just a regular girl. I love to drink wine while I bake. I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious. If you’re a normal person that loves to bake or cook and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.