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Gingersnaps

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Gingersnaps Recipe Gingersnaps Recipe

These crunchy, 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.

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At a glance

Prep
Bake
Total
Yield
about 5 dozen cookies
Nutrition information

Ingredients

Choose your measure:

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

Instructions

  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.
  10. 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.