Easy Gingersnap Cookies





Best Gingersnap Cookies ever! Gingersnap cookies are not too sweet, perfectly spiced, and have a great texture. These gingersnap cookies are made with molasses and ground ginger and baked until lightly browned and crispy. 



Easy Gingersnap Cookies

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The soft chewy texture is exactly what I love most when it comes to cookies and these chewy gingersnaps are exactly that, just like my Mom's cookies.






How to make Gingersnap Cookies


  • Cream shortening with sugar, then add egg & molasses. 
  • Mix dry ingredients together in a bowl, gradually add to the creamed mixture, and mix well.
  • Chill the dough for 15-30 minutes.
  • Scoop tablespoonfuls of dough into balls (1 tbsp cookie scoop).  Dip one side into cinnamon sugar; place 2 in. apart, sugary side up, on greased baking sheets(or parchment-lined baking sheets does not require greasing).


Easy Gingersnap Cookies


Bake until lightly browned and crinkly, 12-15 minutes. 

Remove to wire racks to cool.







Easy Gingersnap Cookies

Storing Cookies

Most homemade cookies will maintain their taste and texture for up to 3 days. To prevent cookies from becoming stale, cover them with plastic wrap, or keep in an airtight container.

To freeze cookies you've already baked, place the completely cooled treats in a single layer on a sheet pan or something else large and flat. Once the individual cookies are completely frozen, you can store them in a flat-bottomed airtight container with the layers separated by parchment paper or waxed paper

Easy Gingersnap Cookies

Easy Gingersnap Cookies

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These gingersnap cookies are made with molasses and ground ginger and baked until lightly browned and crispy. 

Ingredients:
  • 3/4 cup shortening
  • 1 cup granulated sugar
  • 1 large egg
  • 4 tablespoons molasses
  • 2 tsp baking soda
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp clove
  • 1/2 tsp salt
  • 2 cups all-purpose flour
  • 1/3 cup cinnamon sugar (for rolling cookie ball in)
Instructions:
  1. Preheat oven to 350°. Cream shortening and 1 cup sugar until light and fluffy. Beat in egg and molasses.
  2. In another bowl, combine the next six ingredients; gradually add to creamed mixture and mix well. Chill dough for 30 minutes.
  3. Scoop tablespoonfuls of dough into balls. Dip one side into cinnamon sugar; place 2 in. apart, sugary side up, on greased baking sheets(or parchment-lined baking sheets does not require greasing).
  4. Bake until lightly browned and crinkly, 12-15 minutes. Remove to wire racks to cool.

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