Old Fashioned Ginger Snaps

5 from 1 vote

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.

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Servings: cookies

Author: Brianna May

Equipment

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.

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