Gingersnap Cookies are a delightful blend of holiday flavors and textures. These cookies bring together the warm, spicy notes of ginger, cinnamon, and clove, melding them perfectly in a sweet, chewy treat. They're the kind of delicious cookies that evoke memories of festive gatherings and cozy winter evenings.
Indulge in the festive charm of this Gingersnap Cookie recipe! These cookies are not just a treat; they're a delightful journey through the best of holiday flavors, packed into each bite-sized morsel.
Perfect for any festive occasion, Gingersnap Cookies have a rich history tied to holiday celebrations. Originating from the traditional gingerbread, these cookies have evolved to become a staple at Christmas gatherings, as fall treats and even as a cozy winter snack.
Their spicy aroma fills the air, setting a festive mood, making them a beloved treat across generations.
This particular gingersnap cookie recipe creates crunchy on the outside cookies that are soft and chewy on the inside.
What You'll Love About This Recipe
- Simple and Convenient: These cookies are incredibly easy to make, requiring no intricate techniques.
- Make-Ahead Magic: Prepare the dough in advance and bake whenever needed.
- Versatile: Ideal for any festive occasion or as a delightful everyday snack.
- Aromatic and Flavorful: The blend of spices creates an irresistible aroma and taste.
- Perfect Texture: Crisp on the outside with a soft, chewy center.
All-Purpose Flour: The foundation of these cookies, all-purpose flour provides the ideal structure, ensuring they hold their shape while maintaining a tender texture.
Shortening: Key to the cookie's texture, shortening contributes to their distinctively soft yet crumbly nature. It's what gives these cookies their signature mouthfeel.
Sugar: Granulated sugar not only sweetens the cookies but also helps in achieving that golden-brown exterior. Its caramelizing properties bring out the richness in flavor.
Molasses: The soul of these cookies, molasses adds depth and a hint of smokiness, complementing the spices perfectly. Its rich, dark flavor is irreplaceable in creating the authentic gingersnap taste.
Eggs: Acting as a binder, eggs pull the dough together, providing moisture and richness. They play a vital role in the cookie's texture.
Ground Ginger: The star spice, ground ginger is what defines a gingersnap. It adds a warm, spicy kick that's both invigorating and comforting.
Ground Cinnamon and Clove: These spices add layers of warmth and complexity. Cinnamon brings a sweet, woody aroma, while clove offers a pungent, slightly bitter edge.
Baking Soda: A leavening agent, it ensures the cookies puff up just right, creating a light, airy texture.
Salt: A pinch of salt is essential to balance the sweetness and elevate the flavors of the spices.
Start with Wet Ingredients: In a large mixing bowl or using a stand mixer, thoroughly blend the sugar, shortening, molasses, and eggs together until smooth.
Prepare Dry Ingredients: In a different bowl, whisk together the flour, ground ginger, cinnamon, clove, baking soda, and salt until they are uniformly mixed.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture. Mix these together until they form a consistent, doughy texture. A stand mixer is highly effective for this step, ensuring even blending. But doing it by hand works too. You'll just need a bit more elbow grease.
Shape the Dough: Spread a sheet of parchment paper on your work surface and transfer the dough onto it.
Knead the dough gently, then shape it into a long, even log about 14 inches in length. This size is important for achieving the ideal cookie size. Remember the cookies will expand a bit during baking.
Chill the Dough: Wrap the dough log first in plastic wrap and then in parchment paper for added protection. Place it in the refrigerator and let it chill for a minimum of 8 hours, or overnight. This resting period is essential for the flavors to develop and the dough to firm up.
Preheat and Prepare for Baking: When ready to bake, preheat your oven to 400 degrees Fahrenheit (about 200 degrees Celsius). Line a baking sheet with a new piece of parchment paper.
Slice the Dough: Remove the chilled dough log from the fridge and unwrap it. Don't worry if the bottom of the log has flattened out - this is typical for slice-and-bake cookies. Slice the log into pieces approximately ¼ inch thick.
Arrange on Baking Sheet: Place the sliced cookies on the lined baking sheet, spacing them about an inch apart to allow for slight spreading during baking.
Bake the Cookies: Bake the cookies in the preheated oven for about 8 minutes. Watch for them to turn golden or look nearly done - they will continue to cook slightly even after being removed from the oven.
Cool and Serve: Once baked, remove the cookies from the oven. Let them rest on the baking sheet for 10 minutes before transferring them to a cooling rack. This rest period helps them set properly and improves their texture. Enjoy your homemade Gingersnap Cookies!
Room Temperature Ingredients: Using ingredients at room temperature helps them blend more uniformly, resulting in a smoother dough.
Uniform Slicing: Consistent thickness in slicing ensures even baking.
Dough Handling: Minimize handling the dough to maintain its texture.
Checking Oven Temperature: An accurately preheated oven is key for perfect baking.
Cooling Cookies: Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set properly.
Spice Quality: Fresh, high-quality spices make a noticeable difference in flavor.
Dough Thickness: Experiment with the thickness of your cookie slices for varying textures - thinner for a crisper cookie, thicker for a chewier bite.
Baking in Batches: Bake in small batches for more consistent results.
To store gingersnap cookies:
Short-Term Storage: Keep in an airtight container at room temperature. They remain fresh and retain their texture for up to 9 days.
Long-Term Storage: For extended storage, freeze the cookies. Place them in a freezer-safe container, separating layers with parchment paper to prevent sticking.
Thawing: When ready to enjoy, let them thaw at room temperature for a few hours.
Revitalizing Cookies: If they lose their crunch, briefly warm them in the oven to restore texture.
- Butter for Shortening: For a richer flavor, though it may alter the texture.
- Honey for Molasses: Gives a milder, sweeter taste. If you do omit the molasses i suggest swapping out the white sugar for some dark brown sugar instead.
- Chocolate-Dipped Gingersnaps: Dip half of each cookie in melted chocolate for a decadent twist.
- Lemon Glaze: Add a tangy lemon glaze for a refreshing contrast.
- Nutty Gingersnaps: Incorporate finely chopped nuts for added texture.
Perfect for holiday gatherings, these gingersnap cookies offer a delightful mix of spices and a comforting chew.
- 4 ½ Cups All Purpose Flour
- 1 Cup Shortening
- 1 Cup Sugar
- ½ Cup Molasses
- 3 Large Eggs
- 1 Tablespoon Ground Ginger
- 2 Teaspoons Ground Cinnamon
- 1 Teaspoon Ground Clove
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- Combine the sugar, shortening, molasses, and eggs in a large mixing bowl or stand mixer and mix well.
- In a separate bowl, combine the flour, ginger, cinnamon, clove, baking soda, and salt. Mix well.
- Add the dry mixture to the bowl with the wet ingredients and mix well until a doughy texture forms (this is a piece of cake with a stand mixer and I highly recommend it).
- Pour the mixture out onto parchment paper. Knead and shape it until you’ve formed a large log. Your log should be 14 inches long in order to get the right size cookies (just under 3 inches) once they’re ready for cooking.
- Wrap in plastic and then parchment paper and place the log in the fridge for 8 hours or overnight.
- When your cookies are ready for baking, preheat the oven to 400 degrees fahrenheit and line a baking sheet with parchment paper.
- Remove the log from the fridge and wrappings. The bottom will have flattened and that’s normal for slice and bake cookies.
- Slice the log into ¼ inch slices. Place the slices on the prepared pan about an inch apart.
- Bake for 8 minutes or until they’re golden or look almost finished. You don’t want them to finish while in the oven, as they will finish cooking on the baking sheet outside of the oven.
- Pull them from the oven and let rest for 10 minutes on the baking sheet. Enjoy!
For best results, ensure ingredients are at room temperature before starting, and do not overmix the dough.
Serving Size:3 Cookies
Amount Per Serving: Calories: 450Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 56mgSodium: 305mgCarbohydrates: 64gFiber: 2gSugar: 27gProtein: 6g
Yes, you can substitute butter for shortening. This will result in a slightly different texture and flavor profile. Butter will make the cookies a bit more buttery and may cause them to spread a little more during baking, resulting in a slightly thinner and potentially crispier cookie.
Aim for slices about ¼ inch thick. This thickness is ideal for achieving a delightful balance between crunchiness on the edges and a chewy center. If the slices are too thin, the cookies may become too crisp; too thick, and they might not bake evenly.
Definitely! Preparing the dough ahead of time is actually recommended. Refrigerate it overnight, or for at least 8 hours. This chilling time allows the flavors to meld together beautifully and also makes the dough easier to slice before baking.
To keep the cookies from becoming too hard, it’s crucial to monitor the baking time. Remove the cookies from the oven just as they begin to look done - they will continue to cook slightly from residual heat after being removed. Letting them cool on the baking sheet for about 10 minutes will also help them settle with the right texture.
Store the cookies in an airtight container at room temperature to maintain their freshness. They can stay fresh for up to 9 days when stored properly. Avoid storing them in the refrigerator, as this can alter their texture.
1. Combine the sugar, shortening, molasses, and eggs in a large mixing bowl or stand mixer and mix well. 2. In a separate bowl, combine the flour, ginger, cinnamon, clove, baking soda, and salt. Mix well. 3. Add the dry mixture to the bowl with the wet ingredients and mix well until a doughy texture forms (this is a piece of cake with a stand mixer and I highly recommend it). 4. Pour the mixture out onto parchment paper. Knead and shape it until you’ve formed a large log. Your log should be 14 inches long in order to get the right size cookies (just under 3 inches) once they’re ready for cooking. 5. Wrap in plastic and then parchment paper and place the log in the fridge for 8 hours or overnight. 6. When your cookies are ready for baking, preheat the oven to 400 degrees fahrenheit and line a baking sheet with parchment paper. 7. Remove the log from the fridge and wrappings. The bottom will have flattened and that’s normal for slice and bake cookies. 8. Slice the log into ¼ inch slices. Place the slices on the prepared pan about an inch apart. 9. Bake for 8 minutes or until they’re golden or look almost finished. You don’t want them to finish while in the oven, as they will finish cooking on the baking sheet outside of the oven. 10. Pull them from the oven and let rest for 10 minutes on the baking sheet. Enjoy!