I am not much of a dessert person- strange I know, but it is the truth. Give me a bag of chips over chocolate any day of the week. However, I do LOVE a good gingersnap cookie. Remember we like spice in this house.
Check out the best cookie recipe for old fashion gingersnaps. These are perfect for the holidays, and by holidays we mean any of them.
1/2 cup shortening
2 cups sugar plus some for rolling the dough in before baking.
1/2 cup molasses
1 tsp salt
4 1/2 cups flour, sifted
2 tsp ginger
2 tsp cinnamon
1/2 tsp cloves
4 tsp baking soda
1. Preheat oven to 350 degrees F.
2. Grease and flour several baking sheets or place down parchment paper.
3. In a large mixing bowl, cream together the shortening and sugar until light and fluffy.
4. Add the eggs, one at a time, and beat them until blended in. Then stir in the molasses.
5. In another bowl, whisk together the salt, flour, ginger, cinnamon, cloves, and baking soda.
6. Gradually add the dry ingredients to the wet ingredients, mixing until everything is well blended.
7. Drop cookie dough by rounded tablespoons onto a small bowl of sugar roll lightly then place on cookie sheets 2 inches apart. Use parchment paper for easy cleanup.
8. Bake the cookies for 10-12 minutes, or until they are golden brown.
9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire or cooling rack to cool completely.
Check out our FAQS
In our research- we love learning with you, we found all sorts of great information!
What does shorting mean in baking?
Shorting refers to the process of adding fat (usually butter or shortening) to flour in order to create a crumbly texture. This is often done in baking, as it helps to create a light and fluffy finished product.
Can I use butter instead of shorting in gingersnap cookies?
If you don’t mind losing the snap part, you can use butter instead of shorting in gingersnap cookies. The texture will be a little different, but the flavor will be the same. However, to keep the tradition of the gingersnap, please use shorting.
How do I sift flour?
To sift flour, you will need a fine mesh strainer or sifter. Place the strainer over a bowl and pour the flour into it. Use a spoon or your hand to push the flour through the strainer so that it falls into the bowl below. The process of sifting will remove any lumps from the flour and make it lighter and easier to work with.
What is the difference between gingerbread cookies and gingersnap cookies?
Gingerbread cookies are made with molasses and spices, while ginger snap cookies are made with ginger and other spices. Gingerbread cookies are usually soft, while gingersnap cookies are usually crisp.
Who made the original ginger snap cookies?
Ginger snaps are a type of cookie that is traditionally made with molasses, ginger, and cinnamon. While the origins of the ginger snap are not entirely clear, it is believed that they were first created in the United States in the 19th century.
Why are my ginger snaps soft?
One possible reason your ginger snaps might be soft is that you didn’t bake them long enough. Ginger snaps should be baked until they’re crisp, so if yours are still soft, try putting them back in the oven for a few minutes. Another possibility is that you used too much molasses in the recipe – too much molasses can make cookies soft. If that’s the case, your best bet is to start over with a new batch of dough or enjoy them soft.
How can I keep my gingersnap cookies from getting soft after baking?
There are a few things you can do to keep your gingersnap cookies from getting soft after baking. First, make sure you bake them long enough. If they are underbaked, they will be more likely to be soft. Second, let them cool completely before storing them in an airtight container. If you store them while they are still warm, the condensation will make them softer.
Finally, if you find that your cookies are starting to get soft, you can put them in the fridge or freezer for a short time to firm them up again.
Can I freeze gingersnap cookies?
Yes, you can freeze gingersnap cookies. Place the cookies in a freezer-safe container, and they will keep for up to two months. When you’re ready to eat them, simply thaw the cookies at room temperature.
I can’t wait for you to try these crispy and chewy cookies! Turn on some music and make this recipe!