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+ servings

Ginger Snap Cookies

Ginger snap cookies are soft and chewy on the inside with a crisp exterior. The combination of ginger and cinnamon provides a sharp distinctive flavor. 
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Cookie
Cuisine: American
Keyword: Ginger Snap Cookie
Servings: 60 cookies
Calories: 165kcal

Ingredients

  • 2 1/4 cups shortening
  • 3 cups granulated sugar plus more for rolling
  • 3/4 cup 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

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.
  • This recipe makes lots of cookies. Perfect for edible gifts!
  • 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.
  • Cookies will puff up in the oven and then crack while cooling down. 
  • If you like your gingersnaps crispy, leave them in the oven for one or two extra minutes or leave them out uncovered overnight.
  • They keep for 2 weeks stored in an airtight container in a cool place (I use cookie tins)

Nutrition

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