Few things capture the warm and cozy essence of home baking quite like ginger snap cookies. With their crisp texture, spicy aroma, and crinkly tops, these cookies are a staple in many households—mine included.

Whether you’re nibbling on them with a steaming cup of tea or packing them into festive holiday gift boxes, ginger snaps are guaranteed to bring a smile to anyone’s face.

Why This Ginger Snap Cookie Recipe is a Family Favorite

Ginger snaps have a special place in my family’s recipe collection. Their rich molasses flavor combined with the zing of ginger and cinnamon makes them the perfect balance of sweet and spicy.

Growing up, the smell of these cookies baking was an unmistakable sign that the holidays were just around the corner. My kids love them as much as I did, and the batch rarely lasts long enough to cool.

Their versatility also adds to their charm. Whether you prefer dunking them in milk, crumbling them over vanilla ice cream, or just enjoying them plain, ginger snaps are as delightful as they are nostalgic. Plus, their long shelf life makes them ideal for baking ahead or giving as gifts.

Tips for Perfect Ginger Snap Cookies

To make the best ginger snaps every time, here are a few tips:

1. Use Room-Temperature Ingredients: Ensure the shortening and egg are at room temperature to achieve a smooth, evenly blended dough.
2. Chill the Dough (Optional): While this recipe doesn’t require it, chilling the dough for 30 minutes before baking can make it easier to roll into balls and enhances the flavors.
3. Roll in Sugar for the Perfect Snap: Rolling the dough balls in sugar before baking not only adds sweetness but also contributes to the signature crinkly texture.
4. Watch the Baking Time: For a crisp, classic ginger snap, bake until the cookies have spread and the tops have cracked, about 10-12 minutes. If you prefer a slightly softer texture, reduce the baking time by a minute or two.

Recipe Variations to Try

The beauty of ginger snaps is how easily you can tweak the recipe to suit your preferences. Here are a few ideas:

• Chewy Ginger Snaps: Substitute part of the vegetable shortening with butter and bake for just a minute or two less for a chewier cookie.
• Add Zest: Mix in a teaspoon of orange or lemon zest for a citrusy twist.
• Spice It Up: Experiment with additional spices like nutmeg, cardamom, or clove for a bolder flavor.
• Chocolate Dipped: Once the cookies have cooled, dip them halfway in melted dark chocolate for a decadent treat.

Serving and Freezing Suggestions

Ginger snaps are incredibly versatile when it comes to serving. Pair them with hot cocoa or mulled cider for a festive holiday treat, or serve them with cream cheese dip for a unique dessert option. They’re also fantastic crushed and used as a base for cheesecakes or pie crusts.

If you’re planning to make a large batch, these cookies freeze beautifully. Allow them to cool completely, then store them in an airtight container or freezer bag. They’ll keep their flavor and texture for up to three months. Simply thaw at room temperature when you’re ready to enjoy them.

Ginger Snap Cookies Recipe

Recipe by Jessie

Course: DessertDifficulty: Easy

Servings

40

cookies

Prep time

15

minutes

Cooking time

12

minutes

These classic ginger snap cookies are perfectly crispy, crinkly, and packed with warm spices and rich molasses flavor. Easy to make and irresistibly delicious, they’re ideal for holiday baking, gifting, or enjoying with a cup of tea.

Ingredients

• 3/4 c vegetable shortening

• 1 c sugar, plus extra for rolling cookies in

• 1 egg

• 1/4 c molasses

• 2 c flour

• 2 tsp baking soda

• 1/2 tsp salt

• 1 Tbsp powdered ginger

• 1 tsp cinnamon

Directions

• Preheat your oven to 350°F (175°C) and grease some cookie sheets or line them with parchment paper.
• In a large mixing bowl, beat together the shortening and 1 cup of sugar until light and fluffy.
• Add the egg and molasses, mixing until fully combined.
• In a separate bowl, whisk together the flour, baking soda, salt, ginger, and cinnamon.
• Gradually add the dry ingredients to the wet ingredients, beating until the dough is smooth and well-blended.
• Roll small bits of dough between your palms to form 1-inch balls.
• Roll each ball in the extra sugar to coat evenly.
• Place the dough balls on the prepared cookie sheets, about 2 inches apart to allow for spreading.
• Bake for 10 to 12 minutes, or until the cookies have spread, the tops have cracked, and the edges are golden brown.
• Remove the cookies from the oven and let them cool on the baking sheets for a minute or two. Transfer to a wire rack to cool completely before storing or serving.

A Classic Worth Sharing

There’s something magical about passing down recipes like ginger snap cookies. They connect generations and bring a sense of tradition to our kitchens. Whether you’re making them for the first time or continuing a family tradition, this recipe is one that will stand the test of time.

While you are here, try out these other great recipe ideas!

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