Try these Gingersnap Cookies Recipe that are flavore with ginger, cinnamon and molasses. They're spicy, sweet and slightly crisp around the edges. 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!
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 more crispy...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
Looking for more Easy Desserts and Christmas Cookies? Try my Chocolate Christmas Cookies, Reindeer Desserts or my Christmas Refrigerator Cookies.
Christmas Cookie Digital Cookbook BUNDLE with FREE Cookie Exchange Printables BonusMore Information
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Main Ingredients Needed
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
- Butter
- Shortening
- Granulated Sugar
- Molasses
- Egg
- All-Purpose Flour
- Baking Soda
- Ground Ginger
- Cinnamon
- Salt
Step-by-Step Instructions
Step 1 | Prepare the Cookie Dough
- In the bowl of a KitchenAid Mixer using the paddle attachment, cream the butter and shortening together. Add the egg and incorporate fully.
- Then add in the molasses and mix until combined.
- Add in the flour, ginger, cinnamon, salt and baking soda.
- Beat until incorporated.
Step 2 | Shape the Cookies
- Using a cookie scoop, place the cookies on a parchment lined baking sheet.
Step 3 | Baking Instructions
- Bake for 12 - 15 minutes in a preheated 350°F oven.
- You'll know the cookies are done when they are lightly browned and creinkly.
ðŸ’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.
Before You Begin!
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ðŸ’Recipe 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.
ðŸ’Storage Tips
- Store the cookies in an airtight container for up to 5 days.
- 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 plastic bag.
- Frozen cookies will last 4 to 6 months.
ðŸ’Top Recipe Tip
- Add a piece of bread to the storage container to keep the cookies fresh.
- Change the piece of bread daily.
Recipe FAQ
The main difference is that gingersnap cookies bake longer than regular gingerbread cookies. That's what gives them the crisp or "snap."
📖 Recipe Card
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Gingersnap Cookies Recipe
Ingredients
- ½ ccup unsalted butter; room temperature
- ¼ cup shortening
- 1 cup granulated sugar
- ¼ cup molasses
- 1 egg
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoon ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon salt
Instructions
- 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.
Notes
Nutrition
Nutritional estimates are provided using an online calculator and is an estimate per serving. Calorie accuracy isn't guaranteed.
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.