Gingersnaps

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dairy free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: about 5 dozen cookies

Recipe photo

These crisp, spicy rounds with their cracked, sugary tops are equally at home dunked in tea, coffee, or milk, and frequently enjoyed during the November/December holiday season. But they're just as welcome on a mellow, golden, late-September afternoon, with a comfortable lounge chair and a large glass of fresh-squeezed lemonade.

Gingersnaps

star rating (52) rate this recipe »
dairy free
Hands-on time:
Baking time:
Total time:
Yield: about 5 dozen cookies
Published: 09/23/2010

Ingredients

Cookies

  • 3/4 cup vegetable shortening*
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 1 large egg
  • 1/3 cup molasses
  • 2 1/3 cups King Arthur Unbleached All-Purpose Flour
  • 1 to 2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • *Can you substitute butter for the vegetable shortening? Yes; but the cookies will be soft, not crisp.

Coating

  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon

Directions

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1) Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

2) Beat together the shortening, sugar, salt, and baking soda.

3) Beat in the egg, then the molasses.

4) Add the flour and spices, beating to make a smooth, fairly stiff dough.

5) To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish.

6) Drop the dough in 1" balls into the cinnamon-sugar mixture; a teaspoon cookie scoop is perfect here.

7) Roll the balls in the sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 1/2" between them; they'll spread as they bake.

8) Bake the cookies for 11 minutes, for cookies that are crisp around the edges, and "bendy" in the center. Bake for 13 minutes, for cookies that are crisp/crunchy all the way through.

9) Remove the cookies from the oven, and cool right on the pan, or on a rack. Cool completely, then store tightly wrapped, at room temperature.

Yield: about 5 dozen cookies.

Nutrition information

Serving Size: 1 cookie (13g) Servings Per Batch: 60 Amount Per Serving: Calories: 60 Calories from Fat: 25 Total Fat: 2.5g Saturated Fat: 0.5g Trans Fat: 0g Cholesterol: 5mg Sodium: 65mg Total Carbohydrate: 8g Dietary Fiber: 0g Sugars: 5g Protein: 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1 23456  All  
  • star rating 04/22/2015
  • Bette from Troy, Ohio
  • Excellent flavor, I like to add cayenne (just personal taste). I use whole wheat white flour. These are easy to mix by hand. I like to use recipes with weights. This will be my favorite cookie recipe. Made them 3 times last week. They're good even without cayenne, not all people like them hot.
  • star rating 03/21/2015
  • Jessyca from Franklinton, NC
  • These are very good, but I did modify some. To make it a little spicier, I put 3 tbs. minced fresh ginger (which I boiled in 1/2 cup of sugar). I also added 1/2 tsp. of ginger to the coating. For a healthier choice I made them with butter which made them have a softer texture.
  • star rating 02/27/2015
  • Debby from Kansas
  • I've been looking for a crispy and slightly spicy gingersnap cookie and this is it! Absolutely wonderful!!! I think this is my new favorite recipe!
  • star rating 02/25/2015
  • S from Westchester, NY
  • I made these gingersnaps as Valentine's Day gifts for my kids who are away at college. They were packaged in pretty quart sized red & pink hearted Chinese food containers found at a dollar store. I used red "sparkling sugar" on the top instead of cinnamon sugar. Showy! Both college boys and their friends sent back rave reviews. These are fantastic gingesnaps. If you leave them in for 14 mins, they will be slightly chewy like my kids like them. If left a minute longer, they are darker and crunchy... for me! You have to watch them though. It's so bitter cold here this winter. Baking gingesnaps while the mercury hovers near zero brings warmth and happiness.
  • star rating 01/04/2015
  • Anon from
  • Excellent cookie. I used butter in lieu of shortening and they came out great.... Not crunchy, but chewy. My kids generally end up being my rating system and they say 5+ stars.
  • star rating 12/31/2014
  • Rick from Chula Vista CA
  • Easy to make, lightly crispy and extremely delicious!
  • star rating 12/25/2014
  • Laurie from Amsterdam, NY
  • I had never made Gingersnaps before. Knew this would be the place to find a recipe, though, and I was right! The flavor and texture are amazing. (I did add a half teaspoon of pure vanilla to the batter.) The recipients gave it a 5-Star rating and I wholeheartedly agree!!
  • star rating 12/11/2014
  • Pamela from Bloomingdale IL
  • I just took these out of the oven and had to try one even though they are not cool. The flavor is fabulous. I have never made gingersnaps and these were so easy. I used the shortening instead of butter because I know that with some recipes it comes out better. I have a cookie recipe from my grandmother that uses shortening and you have to use it or the cookies will not come out right. Love this recipe.
  • star rating 12/02/2014
  • Shelley from Washington State
  • Great cookies! They are easy to make and are rich with just the right amount of spice and sweet. I ended up with just under 4 dozen so obviously made the cookies slightly larger than the recipe intends. Since I like the size of the larger cookies I'll double the recipe next time. A request for KAF: I would love to see recipes like this one done with either ounce or gram measurements for the dry ingredients. Since I started measuring dry ingredients I have been really happy with the quality and consistent results that I get. Thanks for a great recipe!
  • star rating 11/25/2014
  • A Baker from
  • This is a great recipe! I made these for the crust of King Arthur's pumpkin cheesecake. I sampled some and the flavor was great. My dad loves these so I am sure they will be gone in no time! The only thing I will say is that the size that the recipe tells you to roll the dough balls is too small. The cookies turn out really small. (But they still taste great!)
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