Old Fashioned Ginger Snap Cookies
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4.6
195 reviews
Excellent
Old Fashioned Ginger Snap Cookies
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Try this delicious Old Fashioned Ginger Snap Cookies recipe for a classic, crispy cookie with a chewy center and plenty of spice.
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Ingredients
- 3/4 cup 150 g vegetable shortening
- 1 cup 190 g granulated sugar
- 1/2 cup 165 g unsulphured molasses
- 2 tsp vanilla extract
- 1 large egg room temperature
- 2⅓ cups 350 g all-purpose flour
- 2 tsp 10 g baking soda
- 1 tbsp 15 g ground ginger
- 1/2 tsp ground black pepper
- 2 tsp 10 g ground cinnamon
- 1/2 tsp freshly grated nutmeg or 1/2 tsp pre-ground nutmeg
- ½ cup 95 g sugar to roll dough in
- 1/4 cup 48 g turbinado sugar, to roll dough in
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Instructions
- In a large mixing bowl with an electric mixer, cream shortening and sugar for about 3 minutes.
- Add molasses, egg, and vanilla extract. Mix again until everything is combined.
- In a separate large mixing bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground black pepper, ground cinnamon, and the grated nutmeg. Add the dry ingredients to the wet ingredients in batches (I did about a third of the dry ingredients at a time, mixing in well after each addition).
- Cover with plastic wrap and chill the gingersnap dough in your refrigerator for at least 1 hour up to overnight.
- When ready to bake, preheat the oven to 350 degrees (180 degrees C).
- Mix turbinado sugar and the 1/2 cup of granulated sugar together on a large plate.
- Use a small cookie scoop to scoop out dough and roll gently into balls. Roll the cookie dough in the sugar on the plate until fully coated in sugar.
- Place each sugar-coated cookie ball 2 inches apart on two parchment-lined baking sheets. Bake at 350 degrees C (180 degrees C) for 6 minutes, turn the baking sheets 180 degrees for even baking, then bake for another 6-7 minutes.
- Allow the cookies to cool for 5 minutes on the baking sheet before carefully transferring to a wire cooling rack to completely cool for 10-15 minutes.
- Keep in an airtight container to keep the gingersnaps snappy for 3-5 days. They will soften the older they are.
Equipments used:
Notes
- Freeze your gingersnaps in a freezer-safe, zip-top bag for up to 6 months. You can also freeze the unbaked dough on a baking sheet then put them into the freezer-safe zip-top bag to bake whenever needed.
- Want chewy gingersnaps? Leave them in a cookie jar or other not-air-tight container. They'll be soft in a few hours.
Nutrition Information
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Serving
1g
Calories
140kcal
(7%)
Carbohydrates
23g
(8%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Cholesterol
6mg
(2%)
Sodium
75mg
(3%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 140kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 6mg | 2% |
| Sodium | 75mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
195 reviews
Excellent
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