Old-Fashioned Gingersnaps Recipe
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Crisp edges, a little chew in the middle, and cozy spice in every bite. Gingersnaps have been around since medieval Europe, when cooks relied on ginger and molasses to make cookies that kept well. They’ve stuck around for a reason, and they still feel right at home in a holiday cookie tin.
For me, the magic starts when the molasses hits the bowl and the kitchen smells warm and gingery. I think of Grandma rolling the dough in sugar and setting out a plate to cool, which I always raided. Baking a batch now feels like keeping that memory alive and sharing it with anyone lucky enough to grab a cookie.
Ingredients You Will Need
- Shortening – Provides fat for tenderness and helps the cookies keep their crisp snap instead of turning soft.
- Sugar – Sweetens the dough and also helps with spreading and browning. The sugar for rolling gives the cookies their sparkly finish and extra crunch.
- Egg – Adds structure and richness, binding everything together while keeping the cookies chewy in the center.
- Molasses – Gives gingersnaps their deep, rich taste and darker color. It also adds moisture and a little chew.
- Flour –Gives the cookie structure and holds all the ingredients together.
- Baking Soda – Helps the dough rise and spread while also reacting with the molasses for that slightly crinkly top.
- Salt – Balances the sweetness and makes the spices taste brighter.
- Ginger – Brings the warm, zippy spice that defines gingersnaps.
- Cinnamon – Adds cozy sweetness and rounds out the ginger’s sharpness.
Frequently Asked Questions
Can I use butter instead of shortening? Yes, but the texture will change. Butter makes cookies softer and chewier, while shortening gives them a crisp snap.
Why are my gingersnaps too soft? They may need a little longer in the oven, or your oven might run cool. Let them bake until the edges are set and the tops are slightly cracked. They’ll crisp up more as they cool.
Why are my gingersnaps too hard? That usually means they baked a bit too long. Next time, take them out as soon as they’re firm around the edges but still soft in the center.
What’s the difference between gingersnaps and gingerbread cookies? Gingersnaps are crisp and snappy, while gingerbread cookies are softer and often cut into shapes for decorating.
Why do my gingersnaps spread too much? Your dough might be too warm. Try chilling it for 20–30 minutes before baking, or make sure your baking soda isn’t old.
Helpful Tips
Use room temperature ingredients. Let your egg and shortening sit out for a bit so everything blends smoothly.
Use fresh spices. Ground ginger and cinnamon lose their punch over time. If yours have been in the pantry for years, it’s worth picking up fresh jars.
Test your baking soda. Old baking soda won’t give you that nice crackly top. Drop a little into vinegar; if it fizzes, you’re good.
Cool completely before storing. Otherwise, trapped steam can make them lose their snap.
Storage Tips
Room temperature: Store cooled cookies in an airtight container at room temperature. They’ll stay crisp for about a week.
Layering: If stacking, place sheets of wax or parchment paper between layers to keep them from sticking together.
Freezing baked cookies: Freeze in single layers separated by parchment in a freezer-safe container or bag. They’ll keep for up to 3 months.
Freezing the dough: Roll the dough into balls, freeze on a tray, then transfer to a bag. Bake straight from the freezer, just adding an extra minute or two.
Substitutions and Variations
Brown sugar for white sugar: Brown sugar adds a deeper, caramel-like sweetness and a slightly chewier texture.
Treacle or dark corn syrup for molasses: If you’re out of molasses, these can work in a pinch, though the flavor will be a bit lighter.
Extra spicy: Add a pinch of cloves, nutmeg, or black pepper for a bolder flavor.
Chocolate-dipped: Dip half of each cooled cookie in melted chocolate and let it set for a fancy holiday touch.
Sandwich cookies: Spread cream cheese frosting or a lemon buttercream between two gingersnaps.
What to Serve with Gingersnaps
Appetizers: Serve gingersnaps with a holiday cheese board featuring sharp cheddar or creamy brie. They also go nicely alongside spiced nuts for a festive starter.
Side Dishes: Carrots, parsnips, and sweet potatoes roasted with a touch of olive oil and herbs balance the warmth of gingersnaps at the end of the meal.
Main Dishes: Gingersnaps make a sweet finish after a roast chicken dinner. They’re also a great companion to a hearty beef stew, offering a light dessert that balances a rich meal.
Drinks: Pair gingersnaps with hot tea; chai or Earl Grey both highlight their spices. They’re also wonderful with coffee or a glass of cold milk.
Other Desserts: Serve them on a dessert tray with fudge for a nostalgic holiday spread. They also sit beautifully next to slices of pumpkin or apple pie for a mix-and-match treat.
Other Recipes You May Enjoy
If you like Gingersnaps, you might also like my German Pfeffernusse Cookies or my Soft Pumpkin Cookies. This Crystallized Ginger Shortbread is also delicious.
Final Thoughts
There’s just nothing like a warm tray of gingersnaps making the whole house smell cozy. I still catch myself sneaking one while they cool, just like I did at Grandma’s. Hope this batch brings that same easy joy to your kitchen and a few happy crumbs on the counter.
Gingersnaps
Ingredients
- ¾ Cup Shortening
- 1 Cup Sugar
- 1 Egg
- ¼ Cup Molasses
- 2 Cups Flour sifted
- 2 teaspoons Baking Soda
- ½ teaspoon Salt
- 1 Tablespoon Ginger
- 1 teaspoon Cinnamon
- Extra Sugar for rolling dough into
Instructions
- Preheat the oven to 350℉. Grease a cookie sheet and set aside.
- In a large mixing bowl, cream the shortening and sugar.
- Beat in the egg and molasses.
- In a separate bowl, sift the flour, baking soda, salt, ginger, and cinnamon.
- Stir the flour mixture into the shortening mixture, blending thoroughly.
- Shape the dough into 1-inch balls and roll in the extra sugar.
- Place them on the prepared cookie sheet and press with the bottom of a glass to flatten the cookies slightly.
- Bake at 350℉ for 12-15 minutes.
Notes
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