Cookie Jar Gingersnaps

This gingersnap cookie recipe is the right amount of sweet, perfectly spiced and soft yet chewy.  Gingersnap cookies are a wonderful treat to have on hand when your sweet tooth strikes. The secret to gingersnaps is nailing the texture, amount of molasses and spice. Luckily, following this gingersnap cookie recipe to a T will result in cookies with the perfect flavor and texture every single time. Oh, and be sure to serve these with a glass of milk or mug of mulled cider for a truly tasty combination.

Gingersnap Cookie Recipe Ingredients

• Shortening: Using shortening (when creamed with sugar) will make your cookies soft and flaky.
• Sugar: White sugar will create thick and puffy cookies, whereas cookies made with brown sugar will be more moist and dense.
• Egg: Bring the eggs to room temperature if they’ve been in the fridge. Egg yolks and egg whites break up more easily when warm, so they’ll mix well with the other ingredients.
• Molasses: Molasses helps to make gingersnap cookies extra-soft and chewy.
• All-purpose flour: It’s important to spoon and level the flour to ensure it’s not over-measured.
• Baking soda: Always use fresh baking soda (if your baking soda is older than three months it’s time to buy a new one).
• Ground ginger: Don’t use fresh ginger. Ground ginger is generally best for baking, as it’s more concentrated in flavor.
• Ground cinnamon: Use organic cinnamon if possible (it has a superior taste).

Directions

Step 1: Cream the ingredients in a bowl

Preheat oven to 350°F. Cream shortening and one cup of sugar until light and fluffy (about five to seven minutes). Beat in egg and molasses. 

Step 2: Combine ingredients in another bowl

In a separate bowl, combine the next five ingredients and gradually add to the creamed mixture.  Mix it well.

Step 3: Shape the dough

Shape level tablespoons of dough into balls and dip one side of each ball into the remaining sugar. Place each cookie two inches apart, sugary side up, on greased baking sheets.

Step 4: Bake

Bake until lightly browned and crinkly, for 12 to 15 minutes. Remove to wire racks to cool.

How to Store Gingersnap Cookies

First, allow the cookies to cool completely. Then, transfer them to an airtight container and store them at room temperature. (Storing them in the fridge will dry them out.)

Can I freeze gingersnap cookies?

Absolutely. You can opt to either freeze the cookies or the dough. If freezing the cookies, arrange them on a baking sheet, freeze for a few hours and transfer them to zip-loc baggies. You can then freeze them for up to one month. To freeze the dough, arrange it on a baking sheet, cover and freeze for a few hours. Then, transfer the dough to baggies and keep them in the freezer for up to three months.

Gingersnap Cookie Recipe Tips

What should I serve with gingersnap cookies?

Gingersnap cookies are made for dunking. Whether it’s milk, coffee or tea, be sure to serve these cookies with a beverage they can be dunked into.

How do I ensure my cookies have the right texture?

Measure your flour correctly and know your oven’s baking settings. Though the bake times listed in this recipe (12 to 15 minutes) are accurate, all ovens vary and the pan type makes a difference, too.

Is it possible to over-bake gingersnap cookies?

Yes, if you over-bake these cookies their texture won’t be soft and chewy. Try baking one or two cookies to see how they turn out if you’re unsure about your oven.