Gingersnap Cookies

Gingersnap cookies are a chewy gingersnap cookie that is a classic. Many serve up these cookies as a Christmas gingersnap cookie, but in our home we eat them all year round. Thin, soft, and a nice chew all in one homemade ginger cookie.

For us you can’t go wrong with a ginger cookie, they are just loaded with warm spices that melt in our mouth. These ginger snap cookies are a hit, and disappear fast.

We do share how to make a simple frosting that you can spread on your cookies if you want, or serve them bare. Depending on our mood depends how we enjoy them. Homemade gingersnaps are so flavorful and beat any store bought cookie!

These Gingersnap Cookies Are…

• Homemade
• Thin gingersnap cookies
• Soft and chewy all in one
• Makes a great gift idea
• Classic Christmas cookie recipe
• Freezer Friendly

Ingredients Needed

• Butter – We used unsalted butter. If you use salted butter just leave out the salt in the recipe.
• Shortening – You can find shortening near the cooking oils at the grocery store.
• Granulated Sugar
• Molasses – You can use any brand you want for this recipe. The quality and flavor of the molasses will affect the flavor of the cookies.
• Flour – All purpose flour that is scooped and then leveled properly.
• Baking Soda
• Ground Ginger
• Ground Cinnamon
• Salt
• Frosting or Icing – Powdered sugar and milk or even coffee creamer will work for making a simple glaze style icing. Or you can use a frosting of choice.

How to Make

Full directions on how to make gingersnap cookies are in the printable recipe card at the bottom of the post. This is a quick walk-through with images to help readers.

Step One: Start by preheating your oven and line baking sheet with parchment paper.

Step Two: Now you will add the butter, shortening, and sugar in a mixing bowl and mix for 4-5 minutes until light, and fluffy. Don’t skip this step.

Step Three: Add in your egg and mix until fully incorporated.

Step Four: Next, add in the molasses and mix until it is combined as well. Make sure to scrape down the sides.

Step Five: Add in the dry ingredients and mix again.

Step Six: Scoop the cookie dough on the baking sheet leaving space between the cookies. Bake for 12-15 minutes or until the cookies are lightly browned and offer a crinkle look.

Let cookies cool on a cooling rack, and then top with icing, or serve plain.

Helpful Tips For Making Cookies

Room Temperature Egg – Make sure your egg is at room temperature. If you forgot, add an egg to warm water in a bowl and it will help it become room temperature in about 5 minutes.

Measuring flour – Scoop the flour into the measuring cup and then level off the top, to ensure your measure cup does not get packed with flour. Measuring the flour improperly can affect the turnout of your cookies.

Icing or Frosting – This is an optional topping. If you add frosting or icing make sure that you wait till the cookies are fully cooled.

Storing Cookies

Room Temperature – Store your cookies at room temperature in an airtight container or bag. Adding a slice of bread will help keep the cookies fresh. Change out the bread every 2 days.

Freezer – Want to freeze your cookies? Let cookies fully cool and then freeze for 2-3 months in a freezer container or bag. Then thaw on the counter before enjoying!

Practical notes

What is the difference between Gingerbread and gingersnap?

Gingerbread and gingersnaps are a set of cookies that both offer the ginger flavor. The biggest difference between the two is the texture of the cookies. Gingersnaps tend to be thinner and crispier in texture.

How much ginger is in a ginger snap cookie?

Ginger snap cookies range from 1 1/2 to 2 tablespoons of ginger in each batch of cookies. We have found that depending on the recipe it will vary.

Can we make the cookie dough in advance?

You can make your cookie dough up to 2 days in advance. Just store the cookie dough in the fridge in an airtight container. Then scoop, roll, and place and bake.

Can we roll gingersnaps in granulated sugar before baking?

Go right ahead and take your balls of cookie dough and roll in granulated sugar. Then place on your baking sheet and then bake the same amount of the time. The sugar will add a nice crunch to the cookies and a bit more sweetness.

Have you tried the recipe? If so, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below or drop a comment. Also stay in touch with us through social media by following us on Facebook Pinterest or our Facebook Group

Ingredients

Makes 16 -24

• 1/2 cup unsalted butter, softened
• 1/4 cup shortening
• 1 egg, room temperature
• 2 1/2 cups all purpose flour
• 1 cup granulated sugar
• 1/4 cup molasses
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 1/2 teaspoon ground ginger
• 2 teaspoons baking soda

Icing (optional)

• 1/2 cup powdered sugar
• 2-3 tablespoons milk

Equipment

• Baking Sheet
• Cookie Scoop Set

Method

1. Preheat oven to 350 degrees. Place parchment paper on baking sheet and set aside.
2. In a mixing bowl you will add your softened butter, shortening and granulated sugar. Mix for 4-5 minutes until light and fluffy.
3. Now add in the egg and mix.
4. Next add in the molasses, and mix well. Scrape down the sides.
5. Now add in the dry ingredients – flour, ginger, salt, baking soda, and cinnamon.
6. Once well mixed, scoop and place dough on the baking sheet.
7. Bake for 12-15 minutes or until the cookies are baked through and lightly browned.

Icing Directions

1. In a mixing bowl add your powdered sugar and add 2 tablespoons of the milk.
2. Mix well and if it is too thick, add more milk.
3. Spoon on the icing on the cooled gingersnap cookies if you would like.

Kitchen notes

Storage

– Store your cookies in an airtight container for up to 5 days. You can place a piece of bread in the container to keep the cookies soft and fresh. Change the bread out every 2 days. Freezing – You can freeze your cookies for 2-3 months. Just allow them to fully cool and then freeze in a proper container.