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Old Fashioned Ginger Snap Cookies

Try this delicious Old Fashioned Ginger Snap Cookies recipe for a classic, crispy cookie with a chewy center and plenty of spice.

Prep Time
7 mins
Cook Time
7 mins
Chill Time
1 hr
Total Time
1 hr 20 mins
Servings: 30 cookies
Calories: 140 kcal
Cuisine: German , Canadian

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

Instructions

    Cup of Yum
  1. In a large mixing bowl with an electric mixer, cream shortening and sugar for about 3 minutes.
  2. Add molasses, egg, and vanilla extract. Mix again until everything is combined.
  3. 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).
  4. Cover with plastic wrap and chill the gingersnap dough in your refrigerator for at least 1 hour up to overnight.
  5. When ready to bake, preheat the oven to 350 degrees (180 degrees C).
  6. Mix turbinado sugar and the 1/2 cup of granulated sugar together on a large plate.
  7. 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.
  8. 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.
  9. 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.
  10. Keep in an airtight container to keep the gingersnaps snappy for 3-5 days. They will soften the older they are.

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

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

% 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.