Classic Gingersnaps are a holiday classic and a family favorite that never disappoint with spicy ginger and cinnamon and sweet molasses. My grandma’s recipe!
Another classic Christmas cookie recipe, Classic Gingersnaps are always a holiday hit and a family favorite. My grandma has been making these Classic Gingersnaps using this recipe for as long as I can remember, and we all love them. And thankfully, she passed down the recipe to me so that we can enjoy them every year!
The kids love to help by rolling the gingersnaps dough into balls and dipping them in sugar (which is why you might notice the Gingersnaps are not exactly uniform in the pictures! But that’s okay. It’s more fun to have helpers than perfect cookies!)
Classic Gingersnaps also make a delicious crust. You prepare it the same way as you would a graham cracker crust, only your crumbs are gingersnaps. It’s amazing, truly. This Gingersnap Cherry Cheesecake is a delectable example. But you might also try it with a classic pumpkin pie. Mmmm…
Classic Gingersnaps Recipe
- 3/4 cup shortening
- 1/4 cup light molasses
- 2 cups flour
- 1 cup sugar
- 1 egg
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- Optional: extra sugar
- In a large mixing bowl, cream shortening and sugar.
- Add molasses and egg and beat again until everything is combined.
- Sift together dry ingredients and add to creamed mixture. Mix well.
- Roll in small balls (about an inch to an inch-and-a-half). Drop in extra sugar, if desired, and roll the cookie ball until fully coated in sugar.
- Place 2 inches apart on a greased cookie sheet. Bake at 350° for about 7-10 minutes.
Stay tuned the rest of this week for more amazing Christmas Cookies Recipes this week, and check out the rest of our recipes at our Week of Christmas Cookies main page.
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