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 Gingersnap Cookies.
There are a few different methods for making a good Ginger snap cookie, but this particular recipe is my favorite.
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What I really like about this Gingersnap 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!
Ingredient Substitution
I often get asked what a good substitute for molasses would be. Not sure if it’s because they don’t have any on hand or simply don’t like the flavor.
You have a few options as far as substitutes go: dark corn syrup, maple syrup, honey or even some dark brown sugar with a little water added to it.
Remember that substituting for one of these ingredients will alter the overall flavor of this recipe.
Gather your Ingredients
You will need the following ingredients to make this Gingersnap 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 Gingersnap 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 the 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.
Gingersnap Cookie 🍪
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Ingredients
- 2 Cups All Purpose Flour
- 2 Tsp Baking Soda
- 1 Tsp Ground Ginger
- 1 Tsp Ground Cinnamon
- 1 Tsp Ground Cloves
- ¼ Tsp 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
These are super easy to make and really good. I’ve already made them twice this month and will be making another batch tonight.
Those sure look good
They are!!
Love these cookies. Easy to make and oh so delicious.