Classic Gingersnaps with a bold cinnamon and ginger-spiced flavor, crispy edges and a chewy center are easy to make and the perfect holiday cookie!
Gingersnaps
Another classic Christmas cookie recipe, Gingersnaps are always a holiday hit and a family favorite. My grandma has been making these using this recipe for as long as I can remember, and we all love them.
Gingersnaps are a spicy cookie with a unique flavor from molasses, cinnamon and lots of ginger. My favorite gingersnaps are ones with a little crunch on the outside but are chewy in the center.
If you’re more of an ALL crunchy or ALL chewy kind of person, don’t worry. I’ll tell you exactly how to make your favorite using this recipe (and it has nothing to do with bake time! No one likes a burnt cookie!)
Gingersnaps vs. Gingerbread
What’s the difference between gingersnaps and gingerbread?
Gingersnaps are actually a variation of the traditional holiday classic, gingerbread. Both are spiced cookies.
The main differences are that gingersnaps are typically rolled into balls, while gingerbread is rolled out and cut into shapes. Gingersnaps are also baked slightly longer, which is where they get their snappy crispiness. Gingerbread is typically a little chewier.
Can I Use All Butter?
Yes, you can! Be aware that using all butter will make your cookie very chewy with very little crunch.
Use room temperature butter and simply substitute it for the shortening.
Can You Freeze Gingersnaps?
Yes! Freeze baked gingersnaps in a freezer bag for up to 3 months.
To freeze unbaked cookies, roll dough into balls. Place on a baking sheet, and freeze 4-6 hours, until frozen through. When you’re ready to bake, roll them in sugar, and place 2-inches apart on a lined baking sheet. Bake at the same temperature for about 2 extra minutes (so about 13-15 minutes). No need to thaw!
How to Make Gingersnaps
In a large mixing bowl, cream shortening, butter, and sugar (photos 1 and 2). Add molasses and egg, and beat again until everything is combined (photo 3).
In a separate mixing bowl, whisk together dry ingredients (photo 4). Add to butter mixture. Mix well (photo 5).
Cover and chill dough in the refrigerator for at least 1 hour or overnight.
When ready to bake, preheat oven to 350°F. Roll in small balls (using a ½-tablespoon cookie scoop). Drop in extra sugar, and roll the cookie ball until fully coated in sugar (photo 6).
Place 2 inches apart on a greased cookie sheet. Bake at 350°F for about 11 minutes for cookies that are crisp with a slightly soft center, or up to 13 minutes for crispier cookies all the way through.
Allow to cool for at least 3 minutes on the baking sheet before transferring to a cooling rack.
Pro Tips
- Gingersnaps are a smaller cookie. They’re only about 2-inches across once baked.
- For a milder flavor, reduce the amount of ground ginger to 1 teaspoon.
- Add a little extra goodness! Mix in some white chocolate chips, butterscotch chips, or candied ginger bits for a little something extra.
- For super chewy cookies, use all butter. Omit the shortening, and use a full 3/4 cup of room temperature butter.
- For super crispy cookies, use all shortening. Omit the butter, and use a full 3/4 cup shortening instead.
- Make Ahead: Prepare dough up to 3 days in advance and store covered tightly in the refrigerator. Allow dough to sit at room temperature for about 20 minutes before rolling into balls if it’s been chilled for more than 8-12 hours.
- Storage: Store at room temperature in an air tight container for up to 5 days. These cookies are best eaten fresh, the day they’re baked.
- Freezer Directions: Freeze baked gingersnaps in a freezer bag for up to 3 months. To freeze unbaked cookies, roll dough into balls. Place on a baking sheet, and freeze 4-6 hours, until frozen through. When you’re ready to bake, roll them in sugar, and place 2-inches apart on a lined baking sheet. Bake at the same temperature for about 2 extra minutes (so about 13-15 minutes). No need to thaw!
More Cookie Recipes You’ll Love
- Snickerdoodles – a classic chewy cinnamon cookie.
- Chocolate Crinkle Cookies – soft, fudgy, and so rich!
- Butterfinger Cookies – chewy cookie with a soft center and Butterfinger pieces.
- Spiced Sugar Cookies – a classic frosted sugar cookie spiced with cinnamon.
- Homemade Chocolate Toffee – an easy recipe for toffee covered in chocolate. Makes a great edible Christmas gift!
Gingersnaps
Ingredients
- 6 tablespoons shortening
- 6 tablespoons unsalted butter room temperature
- 1 cup sugar
- ⅓ cup light molasses
- 1 egg
- 2⅓ cups flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ½ cup sugar to roll dough balls in
Instructions
- In a large mixing bowl, cream shortening, butter, and sugar.
- Add molasses and egg, and beat again until everything is combined.
- In a separate mixing bowl, whisk together dry ingredients. Add to butter mixture. Mix well.
- Cover and chill dough in the refrigerator for at least 1 hour or overnight.
- When ready to bake, preheat oven to 350°F.
- Roll in small balls (using a ½-tablespoon cookie scoop). Drop in extra sugar, and roll the cookie ball until fully coated in sugar.
- Place 2 inches apart on a greased cookie sheet. Bake at 350°F for about 11 minutes for cookies that are crisp with a slightly soft center, or up to 13 minutes for crispier cookies all the way through.
- Allow to cool for at least 3 minutes on the baking sheet before transferring to a cooling rack.
Notes
- Gingersnaps are a smaller cookie. They’re only about 2-inches across once baked.
- For a milder flavor, reduce the amount of ground ginger to 1 teaspoon.
- Add a little extra goodness! Mix in some white chocolate chips, butterscotch chips, or candied ginger bits for a little something extra.
- For super chewy cookies, use all butter. Omit the shortening, and use a full 3/4 cup of room temperature butter.
- For super crispy cookies, use all shortening. Omit the butter, and use a full 3/4 cup shortening instead.
- Make Ahead: Prepare dough up to 3 days in advance and store covered tightly in the refrigerator. Allow dough to sit at room temperature for about 20 minutes before rolling into balls if it’s been chilled for more than 8-12 hours.
- Storage: Store at room temperature in an air tight container for up to 5 days. These cookies are best eaten fresh, the day they’re baked.
- Freezer Directions: Freeze baked gingersnaps in a freezer bag for up to 3 months. To freeze unbaked cookies, roll dough into balls. Place on a baking sheet, and freeze 4-6 hours, until frozen through. When you’re ready to bake, roll them in sugar, and place 2-inches apart on a lined baking sheet. Bake at the same temperature for about 2 extra minutes (so about 13-15 minutes). No need to thaw!
Nutrition
UPDATE INFO: This recipe was originally published in November 2015. It has been republished in November 2019 with new photos, video, and detailed instructions.
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My all time favorite Christmas Cookie! LOVE!!!Also that I can freeze them! Perfect for our 2 people household!
Yummm these cookies look delicious! Making this tonight!
I could eat a whole plate of these right now. They look so delicious and full of my favourite flavours.
Gingersnaps are my favorite Christmas cookie, so good!!!
Christmas is the time when I bake like truck loads of cookies, and gingersnaps is always a must. I love that you are using half shortening and half butter, the texture must be very similar to those from the bakeries. 🙂