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Gingersnap Cookies Recipe Gingersnap Cookies Recipe

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Gingersnap Cookies Recipe

I whip up these gingersnap cookies with a perfect blend of spices and molasses. They’re crispy on the edges, chewy in the middle, and absolutely irresistible. Perfect for any occasion!

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Gingersnap cookies bring a warm, spicy aroma that fills the kitchen with nostalgia. Perfect for the holidays or any cozy day, these gingersnap cookies have a delightful crunch and a soft, chewy center. The combination of ginger, cinnamon, and cloves creates a flavor explosion that’s simply irresistible. Let’s dive into this simple yet delicious recipe that will surely become a family favorite.

Gingersnap Cookies Recipe

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup shortening
  • 1 cup white sugar
  • 1 large egg
  • 1/4 cup molasses
  • 1/4 cup for rolling white sugar

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. In a mixing bowl, combine flour, baking soda, ginger, cinnamon, cloves, and salt.
  3. In another bowl, cream together shortening and 1 cup sugar until light and fluffy. Beat in egg and molasses.
  4. Gradually stir in dry ingredients until well blended.
  5. Shape dough into 1-inch balls and roll in remaining sugar. Place cookies 2 inches apart on ungreased baking sheets.
  6. Bake for 8 to 10 minutes, until edges are set and tops are cracked. Cool on wire racks.

What You Will Need

What you will need to make gingersnap cookies

  • All-purpose flour: Provides structure, giving cookies their shape and texture, ensuring they hold together while baking.
  • Baking soda: Acts as a leavening agent, helping cookies rise and become light and airy.
  • Ground ginger: Adds a warm, spicy flavor, essential for the classic gingersnap taste.
  • Ground cinnamon: Enhances the warmth and depth of flavor, complementing the ginger perfectly.
  • Ground cloves: Contributes a rich, aromatic spice, adding complexity to the cookie's flavor profile.
  • Shortening: Ensures cookies are tender and have a slightly crisp texture.
  • White sugar: Sweetens the cookies and helps achieve a slightly crispy exterior.
  • Egg: Binds ingredients together, providing structure and moisture.
  • Molasses: Adds a deep, rich sweetness and chewy texture, characteristic of gingersnap cookies.

Tools and Instruments Required

What tools/instruments will be needed to make gingersnap cookies

  • Mixing bowl: Essential for combining dry and wet ingredients smoothly, ensuring even distribution of spices and leavening agents.
  • Electric mixer: Speeds up the creaming process of shortening and sugar, achieving a light, fluffy texture.
  • Measuring cups and spoons: Provides precise measurements for ingredients, crucial for maintaining the correct balance of flavors and texture.
  • Baking sheets: Offers a flat surface for cookies to bake evenly, preventing them from spreading too much.
  • Wire racks: Allows cookies to cool properly, ensuring they maintain their crisp texture without becoming soggy.
gingersnap-cookies-recipe

Gingersnap Cookies Recipe

Classic gingersnap cookies with a perfect balance of spice and sweetness.
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Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 24 cookies
Calories 100 kcal

Equipment

  • Mixing bowl
  • Baking Sheet
  • Oven

Ingredients:  

Main Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup shortening
  • 1 cup white sugar
  • 1 large egg
  • 1/4 cup molasses
  • 1/4 cup white sugar for rolling

Instructions: 

  • Preheat oven to 350°F (175°C).
  • In a mixing bowl, combine flour, baking soda, ginger, cinnamon, cloves, and salt.
  • In another bowl, cream together shortening and 1 cup sugar until light and fluffy. Beat in egg and molasses.
  • Gradually stir in dry ingredients until well blended.
  • Shape dough into 1-inch balls and roll in remaining sugar. Place cookies 2 inches apart on ungreased baking sheets.
  • Bake for 8 to 10 minutes, until edges are set and tops are cracked. Cool on wire racks.

Notes:

Store cookies in an airtight container to keep them fresh.

Nutrition value:

Calories: 100kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 1gCholesterol: 5mgSodium: 50mgPotassium: 50mgSugar: 10gCalcium: 10mgIron: 0.5mg

Keywords:

Keyword Cookies, Gingersnap
Tried this recipe?Let us know how it was!

Make Ahead and Freezing Instructions

Make Ahead Instructions

  1. Prepare dough as directed.
  2. Shape into balls, roll in sugar.
  3. Place on baking sheet, freeze until solid.
  4. Transfer to airtight container, freeze up to 3 months.

Freezing Instructions

  1. Preheat oven to 350°F (175°C).
  2. Place frozen dough balls on baking sheet.
  3. Bake 10-12 minutes, no need to thaw.
  4. Cool on wire racks.

Using molasses in gingersnap cookies not only adds a rich flavor but also helps keep the cookies soft and chewy for longer.

Frequently Asked Questions

FAQ:
How do I store gingersnap cookies to keep them fresh?
Store them in an airtight container at room temperature for up to a week.
Can I freeze the dough for later use?
Yes, you can freeze the dough. Just shape it into balls, freeze on a baking sheet, then transfer to a freezer bag.
What can I use instead of shortening?
You can substitute butter, but the texture might be slightly different.
How do I know when the cookies are done?
They’re done when the edges are set and the tops are cracked, usually around 8 to 10 minutes.
Can I add other spices or flavors?
Absolutely! Feel free to experiment with nutmeg, allspice, or even a bit of orange zest.

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