If you’re looking for a classic holiday cookie that’s packed with warm spices and nostalgia, these Old Fashioned Ginger Snaps are exactly what you need! They have that perfect balance of crisp edges and chewy centers, making them absolutely irresistible. Whether you’re baking for a festive gathering or simply craving something sweet with your coffee, this recipe will have your kitchen smelling like pure holiday magic.
Holiday desserts are some of my favorite to make. I truly love baking! If you also love to bake and don’t mind a little extra work, you should try my Cinnamon Sugar Pretzels. These bite-sized pretzels are coated in a buttery cinnamon-sugar topping that’s hard to resist.
Another holiday favorite is my Puff Pastry Apple Pie. This recipe is a quick and delicious dessert that requires just a few ingredients and minimal prep.
I can’t forget my Dutch Oven Monkey Bread. This recipe is great for satisfying sweet cravings!
Table of Contents
Why You’ll Love This Recipe
- Classic & Timeless: These old fashioned ginger snap cookies are packed with cozy spices and have that perfect old-fashioned charm.
- Crispy & Chewy: The edges are delightfully crisp, while the centers stay soft and chewy.
- Holiday Perfect: The warm spices make these cookies a holiday favorite, but they’re delicious year-round.
Ingredients & Substitutions
- Flour: All-purpose flour is ideal for this recipe. For a slightly heartier texture, you can substitute up to half with whole wheat flour.
- Baking Soda: This helps the cookies rise and creates their signature crackled tops. Make sure your baking soda is fresh for the best results.
- Ginger: Ground ginger gives these cookies their characteristic spice. For a more intense flavor, you can add a pinch of freshly grated ginger.
- Cinnamon: Warm and sweet, cinnamon balances the boldness of the ginger and cloves. Feel free to adjust to taste.
- Cloves: Ground cloves add a deep, earthy spice. Reduce to 1/2 teaspoon if you prefer a milder flavor.
- Salt: Enhances the overall flavor of the cookies. Use fine sea salt for the best distribution.
- Shortening: Shortening gives these cookies their crisp edges.
- Molasses: Unsulfured molasses provides sweetness and depth. Avoid blackstrap molasses, as it can be too bitter.
- Egg: Binds the ingredients together and adds moisture. For an egg-free version, try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
- Granulated Sugar: Sweetens the cookies and creates their crackled tops when rolled in sugar. Substitute with coconut sugar for a more caramel-like flavor.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Old Fashioned Ginger Snaps
Quick Overview
- Preheat and prep.
- Mix ingredients.
- Shape & coat cookies.
- Bake, cool & enjoy.
Step by Step Instructions
- Preheat and Mix Dry Ingredients: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking. In a medium mixing bowl, sift together the flour, ginger, cinnamon, cloves, salt, and baking soda. Whisk to combine evenly. Set the bowl aside.
- Cream the Wet Ingredients: In a large mixing bowl, add the shortening, granulated sugar, molasses, and egg. Using an electric mixer on medium speed, beat the ingredients until the mixture is smooth, creamy, and well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Continue mixing just until a soft dough forms. Be careful not to overmix.
- Shape and Coat the Cookies: Use a 1.7-tablespoon cookie scoop or a measuring spoon to portion the dough. Roll each portion into a ball with your hands. Then, roll each ball in a small bowl of granulated sugar until coated evenly.
- Bake the Cookies: Arrange the coated dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading. Place the baking sheets in the oven and bake for 12 minutes, or until the cookies are set and the tops have cracked.
- Cool and Serve: Remove the baking sheets from the oven and let the cookies cool directly on the sheets for 5 minutes. Then, transfer the cookies to a wire rack to cool completely before storing them.
Recipe Serving Suggestions
You can’t go wrong with a cold (or warm) glass of milk! You can also serve these cookies crumbled over vanilla ice cream for a fun dessert twist!
Keep the festive vibes flowing with these yummy drinks:
- Instant Pot Hot Chocolate: So yummy & cozy for the holiday season.
- Starbucks Chai Tea Latte: Top it with whipped cream and extra cinnamon or enjoy it as is.
- Iced White Chocolate Mocha: Loaded with white chocolate and only requires a few ingredients.
Expert Tips
- Choose the Right Molasses: Use unsulfured molasses for the best flavor. Blackstrap molasses is too strong and can overpower the spices.
- Chill the Dough (Optional): If your kitchen is warm, chill the dough for 30 minutes to make it easier to handle and prevent the cookies from spreading too much.
- Measure Flour Correctly: Lightly spoon the flour into your measuring cup and level it off with a knife. Too much flour can make the cookies dry.
- Use Fresh Spices: For the most flavorful cookies, make sure your spices are fresh. Ground spices lose potency over time.
- Double Batch: These cookies freeze beautifully, so consider making a double batch and storing some for later.
Additions & Variations
- Chocolate Ginger Snaps: Add 1/2 cup of mini chocolate chips to the dough for a fun twist.
- Orange Zest: Mix in 1 tablespoon of freshly grated orange zest for a citrusy note that pairs beautifully with the spices.
- Decorative Sugar: Roll the dough in coarse or colored sugar instead of granulated sugar for a festive look.
- Glazed Ginger Snaps: Drizzle cooled cookies with a simple icing made from powdered sugar and milk for extra sweetness.
Recipe FAQs
Is there a difference between ginger snaps and gingerbread cookies?
The key difference between gingerbread cookies and ginger snaps is their texture. Gingerbread cookies are soft, while ginger snaps are dry and hard, allowing them to ‘snap.’ This is due to longer baking times and the use of molasses instead of sugar in ginger snaps.
What happens if you use butter instead of shortening?
Cookies made with butter or margarine spread more than those made with shortening due to butter’s lower melting point. They are typically crispier and have a richer flavor.
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Old Fashioned Ginger Snaps
If you’re looking for a classic holiday cookie that’s packed with warm spices and nostalgia, these Old Fashioned Ginger Snaps are exactly what you need! They have that perfect balance of crisp edges and chewy centers, making them absolutely irresistible. Whether you’re baking for a festive gathering or simply craving something sweet with your coffee, this recipe will have your kitchen smelling like pure holiday magic.
Ingredients
- 2 1/3 cups (303 g) flour
- 2 teaspoons baking soda
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 3/4 teaspoon cloves
- 1/2 teaspoon salt
- 3/4 cup (142 g) shortening, like Crisco
- 1/4 cup (85 g) molasses
- 1 large egg
- 1 cup (200 g) granulated sugar, plus more for rolling
Instructions
- Preheat and Mix Dry Ingredients: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking. In a medium mixing bowl, sift together the flour, ginger, cinnamon, cloves, salt, and baking soda. Whisk to combine evenly. Set the bowl aside.2 1/3 cups (303 g) flour, 2 teaspoons baking soda, 1 teaspoon ginger, 1 teaspoon cinnamon, 3/4 teaspoon cloves, 1/2 teaspoon salt
- Cream the Wet Ingredients: In a large mixing bowl, add the shortening, granulated sugar, molasses, and egg. Using an electric mixer on medium speed, beat the ingredients until the mixture is smooth, creamy, and well combined.3/4 cup (142 g) shortening, like Crisco, 1/4 cup (85 g) molasses, 1 cup (200 g) granulated sugar, plus more for rolling, 1 large egg
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Continue mixing just until a soft dough forms. Be careful not to overmix.
- Shape and Coat the Cookies: Use a 1.7-tablespoon cookie scoop or a measuring spoon to portion the dough. Roll each portion into a ball with your hands. Then, roll each ball in a small bowl of granulated sugar until coated evenly.
- Bake the Cookies: Arrange the coated dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading. Place the baking sheets in the oven and bake for 12 minutes, or until the cookies are set and the tops have cracked.
- Cool and Serve: Remove the baking sheets from the oven and let the cookies cool directly on the sheets for 5 minutes. Then, transfer the cookies to a wire rack to cool completely before storing them.
Did you make this recipe? Leave a comment below!
Notes
- Choose the Right Molasses: Use unsulfured molasses for the best flavor. Blackstrap molasses is too strong and can overpower the spices.
- Measure Flour Correctly: Lightly spoon the flour into your measuring cup and level it off with a knife. Too much flour can make the cookies dry.
- Use Fresh Spices: For the most flavorful cookies, make sure your spices are fresh. Ground spices lose potency over time.
Nutrition
Calories: 135kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 133mg | Fiber: 0.4g | Sugar: 10g
Nutrition information is automatically calculated, so should only be used as an approximation.
