• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Plated Cravings logo

  • Recipe Index
  • Air Fryer
  • German Food
  • About
    • Contact
    • How to Subscribe
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Recipes
  • Air Fryer
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • Air Fryer
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home > Recipes > Cookies, Brownies & Bars

    Gingersnap Cookies

    ↓ Jump to Recipe · By: Julia Foerster · Posted: 01/08/21 · Updated: 01/08/21 · This post may contain affiliate links

    A cookie with a glass of milk

    Gingersnap cookies are a Holiday favorite with their crispy exterior and chewy inside! These cookies are SO easy to make and make a big batch – perfect for a cookie exchange.

    A Gingersnap Cookie with a glass of milk on a marble board

    Gingersnaps are one of my favorite cookies to make during the Holidays (check out my Christmas category for more cookie recipes)! I love the flavor, spiced but not overpowering, and the texture which makes this cookie so special.

    This old recipe has been handed down for years in my friend’s family and makes the perfect cookie! They “snap” when you break them in half and have a crispy sugar-coated exterior but are a little bit chewy on the inside. Just perfect!

    This ginger snap cookie recipe makes a big batch! It’s great for gift-giving, cookie exchanges, or even stocking your freezer because they freeze so well. 

    Ingredient Notes

    Here is an overview of the ingredients you’ll need for this recipe.

    • Shortening – Shortening makes cookies more tender and chewy, I recommend sticking with it to get the best texture. But you could also use butter or a mixture of the two, the cookies will be crispier and spread more.
    • Granulated sugar – Only white sugar is used in this recipe, no brown sugar because we add molasses to the dough.
    • Molasses – This recipe works best with dark molasses (cooking molasses in Canada), dark molasses is also often called full-flavor molasses or robust molasses. It gives the cookies flavor without overpowering the spices with sweetness. Make sure the molasses is unsulphured!
    • Eggs and Baking soda – Provide leavening and make the cookies puff up which produces the cracks when they cool down
    • Ground ginger and Cinnamon – Adds the distinctive flavor and makes the cookies so flavorful.

    How to make this recipe

    Detailed measurements and instructions can be found at the bottom of the page on the printable recipe card.

    How to make Ginger Snap Cookies Collage
    1. Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine shortening and granulated sugar. Add molasses and eggs and mix until combined. In a separate bowl combine flour, ginger, cinnamon, baking soda, and salt. Add flour mixture to wet mixture and beat until combined. The dough should be soft but not be overly sticky.
    2. Roll into balls: Pinch off small amounts of cookie dough and roll into 1-inch diameter balls between your hands. Roll each ball in granulated sugar and place 2 inches apart on the baking sheet.
    3. Bake: Bake until the cookies are rounded and slightly cracked. They will look slightly puffy.
    4. Cool: Let cookies sit on baking sheet for 5 minutes then transfer to a cooling rack. They will flatten and tops will crack more while cooling.

    Expert Tips

    • Instead of rolling the balls in sugar, you can also roll them in cinnamon sugar. To make cinnamon sugar, combine 1/4 cup sugar with 1 Tbsp of cinnamon.
    • This recipe makes lots of cookies. Perfect for edible gifts! But you could also half the recipe, using the slider in the recipe card.
    • If the dough is too sticky add some flour, one Tbsp at a time.
    • A cookie scoop works well to divide the dough into balls. I use a Large #20 Cookie Scoop which holds 3 Tbsp of dough.
    • Cookies will puff up in the oven and then crack while cooling down. 
    • They keep for 3 weeks stored in an airtight container in a cool place (I use cookie tins).

    Recipe FAQs

    What are Gingersnap cookies?

    Gingersnap cookies are crispy on the outside, they will snap when you break them, but slightly chewy on the inside. They are made with molasses, flavored with ground ginger, and rolled in sugar before baking for some extra crispiness. After baking the surface of the cookies will crack, this gives them their distinctive look.  

    What’s the difference between gingersnaps and molasses cookies?

    The key difference between gingersnap cookies and molasses cookies is that gingersnap cookies are snappier and crisper in texture, versus molasses cookies that are chewy. Both cookies are made with ginger but molasses cookies usually contain less.

    Which molasses should I use for gingersnap cookies?

    Light molasses (Fancy molasses in Canada) or Dark (or Full) molasses (Cooking molasses in Canada) can be used for these cookies. Dark molasses is less sweet and has more flavor which makes it the best choice for gingersnap cookies and gingerbread.

    Cookies on a plate with a spatula in the background

    Storing

    Ginger molasses cookies will last for up to 3 weeks when stored in a cool dry place. Keep them in an airtight container at room temperature.

    Freezing 

    Cool the gingersnap cookies completely, then freeze in a bag or an airtight container. The cookies will keep for up to 3 months. To thaw, just let them sit at room temperature for a few hours. 

    More cookie recipes to try

    • Butterscotch Cookies
    • Vanillekipferl (German Vanilla Crescent Cookies)
    • Linzer Cookies
    • Nutella Cookies

    Never Miss A Recipe! Subscribe to my newsletter and follow along on Facebook, Instagram, and Pinterest for more great recipes and all of the latest updates.

    Ginger Snap Cookie with a glass of milk
    Servings: 60 cookies

    Gingersnap Cookies

    Gingersnap cookies are a Holiday favorite with their crispy exterior and chewy inside! These cookies are SO easy to make and make a big batch – perfect for a cookie exchange.
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Course: Cookie
    Cuisine: American
    Calories: 165kcal
    Author: Julia Foerster
    5 from 1 vote
    Print PIN RECIPE Rate

    Equipment

    • Cookie Scoop #20
    • Baking Sheets
    • Stand Mixer

    Ingredients

    Cups – Metric
    • 2 1/4 cups shortening
    • 3 cups granulated sugar, plus 1/3 cup for rolling
    • 3/4 cup dark molasses, or light (fancy) molasses
    • 3 large eggs
    • 5 1/2 cups all-purpose flour
    • 3 Tbsp ground ginger
    • 2 tsp cinnamon
    • 3 1/2 tsp baking soda
    • 1/2 tsp salt
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350 F (180 C) and line baking sheets with parchment paper.
    • In the bowl of a stand mixer fitted with the paddle attachment, combine shortening and granulated sugar. Add molasses and eggs and mix until combined.
    • In a separate bowl combine flour, ginger, cinnamon, baking soda, and salt. Add flour mixture to wet mixture and beat until combined. The dough should be soft but not be overly sticky.
    • Pinch off small amounts of cookie dough and roll into 1-inch diameter balls between your hands. Roll each ball in granulated sugar and place 2 inches apart on the baking sheet.
    • Bake until cookies are rounded and slightly cracked about 10-12 minutes. Let cookies sit on baking sheet for 5 minutes then transfer to cooling rack. They will flatten and tops will crack more while cooling.

    Notes

    • Instead of rolling the balls in sugar, you can also roll them in cinnamon sugar. To make cinnamon sugar, combine 1/4 cup sugar with 1 Tbsp of cinnamon.
    • This recipe makes lots of cookies. Perfect for edible gifts! But you could also half the recipe, using the slider in the recipe card.
    • If the dough is too sticky add some flour, one Tbsp at a time.
    • A cookie scoop works well to divide the dough into balls. I use a Large #20 Cookie Scoop which holds 3 Tbsp of dough.
    • Cookies will puff up in the oven and then crack while cooling down. 
    • They keep for 3 weeks stored in an airtight container in a cool place (I use cookie tins).

    Nutrition Information

    Calories: 165kcal | Carbohydrates: 22g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 89mg | Potassium: 80mg | Fiber: 1g | Sugar: 13g | Vitamin A: 12IU | Calcium: 13mg | Iron: 1mg
    Did you Make this Recipe? Tag me Today!Share it on Instagram and tag @platedcravings or #platedcravings!
    « Linzer Cookies
    Aioli Sauce »

    Plated Cravings owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my Disclosure and Privacy Policy. As an Amazon Associate I earn from qualifying purchases.

    Reader Interactions

    Comments

    1. Pat Price says

      December 02, 2022 at 9:21 am

      Do you have to use a paddle or can you use a hand mixer?

      Reply
      • Julia Foerster says

        December 02, 2022 at 9:46 am

        You can use a hand mixer.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome!

    Julia Foerster from Plated Cravings

    Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch with lots of tips and detailed step-by-step instructions. ➝ Visit my about page and ➝ subscribe to never miss a new recipe!

    Favorite Recipes

    • Black Forest Cake
    • Brioche French Toast
    • Butterscotch Cookies
    • Blueberry Bread
    • Easy Creme Brulee Recipe
    • Chocolate Mousse Cake

    Top Posts

    • Moist Lemon Cake Recipe
    • Air Fryer Donuts
    • Air Fryer Onion Rings
    • Apple Strudel Recipe
    • Air Fryer Chicken Wings
    • Oven Roasted Potatoes

    Footer

    ^ back to top

    About

    • Privacy Policy & Disclaimer
    • Accessibility Policy

    As Featured On

    Press Images

    Contact

    • Contact
    • Work with us

    Copyright © 2022 Plated Cravings