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+ servings
Ginger Snap Cookie with a glass of milk
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5 from 1 vote

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 Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Cookie
Cuisine: American
Servings: 60 cookies
Calories: 165kcal


  • Cookie Scoop #20
  • Baking Sheets
  • Stand Mixer


  • 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


  • 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.


  • 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).


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