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!
Keyword Classic Gingersnaps, Gingersnap Cookies
Prep Time 10minutes
Cook Time 11minutes
Chill Time 1hour
Total Time 20minutes
6tablespoonsunsalted butterroom temperature
½cupsugar to roll dough balls in
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.
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!