Try this Gingersnap Cookies Recipe that is flavored with ginger, cinnamon, and molasses. They're spicy, sweet, and slightly crisp around the edges. It's the perfect Christmas cookie to celebrate the holiday season.
They'll fill the house with the smell of Christmas while they bake and will give you that "snap" sound when broken in half.
This is another easy cookie recipe that's perfect all year round. For some reason, people associate gingersnap cookies with the holidays, but they are perfectly delicious in the middle of the year as well.
You don't even need to chill the dough for this recipe, so you can have cookies ready in about 30 minutes!
This recipe was inspired by my Chewy Gingersnap Cookie Recipe that was part of our 12 Days of Christmas Cookie Celebration a few years ago.
Only I wanted to share with you a recipe that was crispier...because that's what I love. Try my other version of this delicious recipe with my Gingerbread Cookie Recipe that's dipped in melted white chocolate.
Table of Contents
What makes a cookie snap?
Using a combination of sugar and vegetable shortening gives the gingersnap cookies the snap we associate with them.
Also, cooking them slower also helps produce a light, crunchy cookie.
Looking for more Easy Desserts and Christmas Cookies? Try my Chocolate Christmas Cookies, Reindeer Desserts, or my Christmas Refrigerator Cookies.
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Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
- Icing - you can prepare an icing of ½ cup powdered sugar and 2 to 3 tablespoons of milk to drizzle on top of the cookies if you want.
- Coffee Creamer - use 2 to 3 tablespoons of your favorite coffee cream in place of the milk if you are choosing to drizzle a powdered sugar on top of the cookies.
- Melted White Chocolate - dip half the cookies in melted white chocolate and then in festive colored sprinkles.
Step-by-Step Instructions
Step 1: Cream the butter and shortening together with a mixer. Add the egg and incorporate fully.
Step 2: Then add in the molasses and mix until combined.
Step 3: Add in the flour, ginger, cinnamon, salt and baking soda.
Step 4: Beat until incorporated.
Step 5: Using a cookie scoop, place the cookies on a parchment lined baking sheet.
Bake Cookies Like a Pro!
Use a cookie scoop to form the dough balls to ensure they are evenly sized for uniform cooking.
Not sure what size cookie scoop to use? Grab my FREE Cookie Scoop Size Cheat Sheet!
Baking Instructions
Step 6: Bake for 12-15 minutes in a preheated 350°F oven. You'll know the cookies are done when they are lightly browned and crinkly.
Before You Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
Recipe FAQ
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
The main difference is that gingersnap cookies bake longer than regular gingerbread cookies. That's what gives them the crisp or snap!
Storage Instructions
Room Temperature: Store the cookies in an airtight container for up to 5 days.
Freezer: You can also freeze the cookies after they have baked by first flash freezing them on a baking tray in the freezer for about 30 minutes.
Then transfer the frozen cookies to a freezer safe bag. Frozen cookies will last 4 to 6 months.
Thaw: Remove the cookies from the freezer and place them on a plate or a wire rack. Let them sit at room temperature for about 30-60 minutes.
Top Recipe Tip
- Add a piece of bread to the storage container to keep the cookies fresh.
- Change the piece of bread daily.
More Recipes You'll Love!
- Check out my other recipes for 3-Ingredient Christmas Cookies.
- Or you might enjoy this recipe for Easy Mini Gingerbread Men.
📖 Recipe Card
Gingersnap Cookies Recipe
Ingredients
Method
- Preheat the oven to 350°F.
- Cream the butter, shortening and sugar until light and fluffy, about 4-5 minutes.
- Add in the egg and incorporate fully.
- Add in the molasses and mix until just combined.
- Add in the flour, ginger, cinnamon, salt and baking soda.
- Beat until incorporated.
- Scoop even sized balls onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes until lightly browned and the cookies are slightly crinkly.
- Let cool on a baking rack completely.
Debbie says
My ginger snaps turned out beautifully.Thank you for sharing. I'm going to print this out and put in my favorite folder.
Lois says
Thank you for letting me know! Merry Christmas!
Debbie sykes says
1/2 way though the recipe and see the ingredients has no egg but directions do.So I'm going to add one and hope for the best
Lois says
Thank you for catching that! Yes, add one egg to the recipe. I fixed the recipe card as well.