One of the many reasons I love the Holidays is for all the awesome baked goods we get to make and eat. And one of my Holiday favorites are these Ginger Snaps Cookies. There are a few different methods for making a good Gingersnap cookie, but this particular recipe is my favorite.
What I really like about this Ginger Snapa Cookies recipe is not only the awesome flavor but the texture. The end result is a thin but flexible cookie with a somewhat moist center. I recently made a batch and they were gone within 2 days! Just make sure you keep them in an airtight container - assuming you don't eat them all at once!
For more great recipes with Ground Ginger, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Ginger Snaps Cookies recipe (see recipe card for quantities): All Purpose Flour, Baking Soda, Ground Ginger, Ground Cinnamon, Ground Cloves, Salt, Shortening, Light Brown Sugar, Eggs, Molasses and Sugar.
🥣 How to Make Ginger Snaps Cookies
Sift together the flour, baking soda, ginger, cinnamon, cloves, and salt into a bowl and set aside.
In a large mixing bowl, cream the shortening and brown sugar until light and fluffy. Add the egg and molasses and beat well.
Reduce the mixer to low speed and gradually add dry ingredients beating well.
Form a ball with the dough and wrap it in plastic wrap. Refrigerate for at least 30 minutes until the dough is firm.
Preheat over to 350°F. Line baking sheet with parchment paper.
Tear off pieces of dough and form golf ball sized dough balls. Roll the dough balls in sugar and place them about 2 inches apart on the baking sheet.
Bake the cookies until they flatten. Depending on your oven this should take 10 to 15 minutes. The tops of the cookies will be deeply cracked and the centers should be somewhat soft.
Remove from the oven and let the cookies cool for 5 minutes on the baking sheet. Transfer to a rack to cool completely.
Ginger Snaps Cookies 🍪
Ingredients
- 2 Cups All Purpose Flour
- 2 teaspoon Baking Soda
- 1 teaspoon Ground Ginger
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Cloves
- ¼ teaspoon Salt
- ⅔ Cup Vegetable Shortening
- 1 Cup Light Brown Sugar, Packed
- 1 Egg
- ¼ Cup Molasses
- Sugar for Rolling
Instructions
- Sift together the flour, baking soda, ginger, cinnamon, cloves and salt into a bowl and set aside.
- In a large mixing bowl, cream the shortening and brown sugar until light and fluffy. Add the egg and molasses and beat well.
- Reduce the mixer to low speed and gradually add dry ingredients beating well.
- Form a ball with the dough and wrap it in plastic wrap. Refrigerate for at least 30 minutes until the dough is firm.
- Preheat over to 350°F. Line baking sheet with parchment paper.
- Tear off pieces of dough and form golf ball sized dough balls. Roll the dough balls in sugar and place them about 2 inches apart on the baking sheet.
- Bake the cookies until the flatten. Depending on your oven this should take 10 to 15 minutes. The tops of the cookies will be deeply cracked and the centers should be somewhat soft.
- Remove from oven and let the cookies cool for 5 minutes on the baking sheet. Transfer to rack to cool completely.
Notes
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Sharon
Love these cookies. Easy to make and oh so delicious.
Bonnie Ketterman
Those sure look good
Chef Rodney
They are!!
Brandi
These are super easy to make and really good. I've already made them twice this month and will be making another batch tonight.