Crispy and chewy with warm winter spices and a sparkly cinnamon sugar crust, Old Fashioned Gingersnaps are a delicious classic cookie!
Gingersnaps are a classic cookie favorite. They often make an appearance on holiday cookie trays, but they are delicious all year long, especially with a big glass of cold milk!
These cookies have a cinnamon sugar crust and the perfect balance of spice. They have crispy edges and slightly chewy middles and they are super easy to make.
What You’ll Need to Make Old Fashioned Gingersnaps
- White Sugar – Regular white granulated sugar.
- Flour – We prefer to use all purpose flour for best results.
- Pantry Staples – Baking soda, cinnamon, ground ginger, and salt.
- Vegetable Shortening – Shortening helps cookies to spread less and stay softer. Butter may be substituted for shortening in these cookies if you prefer.
- Large Egg – We use eggs at room temperature for fluffier cookies.
Our Favorite Cookie Scoop
Our favorite cookie scoop for most of our cookies is a #40 cookie scoop. Here’s the “scoop” on this scoop:
- This is considered a medium cookie scoop.
- The actual scoop is approximately 1.5 inches wide.
- The amount of dough scooped with this cookie scoop is about 1.5 tablespoons.
- The cookies come out about 2 3/4 inches wide, which is a medium sized cookie.
- Using a cookie scoop makes things easier, cleaner and more consistent!
How to Make Old Fashioned Gingersnaps
Homemade gingersnaps and a glass of cold milk are the perfect combination. Cinnamon and ginger spiced, this crispy edged, slightly chewy cookie is a classic favorite that is delicious and simple to make!
In a small bowl, stir together white sugar and cinnamon to make the cinnamon sugar to roll the cookie balls in. Set aside.
In a medium bowl, whisk together flour, ginger, baking soda, cinnamon, and salt. Set this bowl aside as well.
In the bowl of a stand mixer (or with a hand mixer) on medium speed, beat the shortening until creamy.
Slowly add in the sugar. Scrape the sides of the bowl.
Add the egg and molasses and mix until incorporated.
Reduce the speed and slowly add in the flour mixture.
Mix until all flour has been incorporated and the dough is leaving the sides of the bowl.
Preheat the oven to 350 degrees F.
Using a medium cookie scoop (or your hands) to portion, roll the dough into 1 1/4 inch balls.
Roll the cookie dough balls in the cinnamon sugar, covering them completely.
Place 2 inches apart on baking sheets lined with parchment paper or silicone baking mats.
Bake for 9-11 minutes on the middle rack until the cookies are puffy and slightly browned on the bottom.
Remove from the oven and allow to cool on the baking sheets. Serve immediately. Store in an airtight container or in a zip top bag. Enjoy!
Other Delicious Cookies You May Like
Small Batch Chocolate Chip Cookies – Crispy edges, soft, chewy middles, and only 15 cookies!
Butterscotch Ranger Cookies – a little bit of everything when you want something a little out of the ordinary.
Chocolate Caramel Thumbprint Cookies – Cakey chocolate cookies rolled in chopped pecans, filled with caramel and then drizzled in chocolate
Hot Chocolate Cookies – Mini marshmallow bits and hot cocoa mix blended right into the cookie dough!
Maple Syrup Snickerdoodles – Soft and chewy centers with crispy edges and the perfect hint of maple.
Old Fashioned Gingersnaps
Equipment
- Stand mixer or hand mixer
- cookie scoop optional
Ingredients
Cinnamon Sugar
- 2 tbsp white sugar
- 1 1/2 tsp cinnamon
Gingersnap Dough
- 2 cups flour
- 1 tbsp ground ginger
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 3/4 cup vegetable shortening
- 1 cup white sugar
- 1 large egg
- 1/4 cup molasses
Instructions
- In a small bowl, stir together white sugar and cinnamon to make the cinnamon sugar to roll the cookie balls in. Set aside.
- In a medium bowl, whisk together flour, ginger, baking soda, cinnamon, and salt. Set this bowl aside as well.
- In the bowl of a stand mixer (or with a hand mixer) on medium speed, beat the shortening until creamy.
- Slowly add in the sugar. Scrape the sides of the bowl.
- Add the egg and molasses and mix until incorporated.
- Reduce the speed and slowly add in the flour mixture. Mix until all flour has been incorporated and the dough is leaving the sides of the bowl.
- Preheat the oven to 350 degrees F.
- Using a medium cookie scoop (or your hands) to portion, roll the dough into 1 1/4 inch balls and roll in the cinnamon sugar.
- Place 2 inches apart on baking sheets lined with parchment paper or silicone baking mats.
- Bake for 9-11 minutes on the middle rack until the cookies are puffy and slightly browned on the bottom.
- Remove from the oven and allow to cool on the baking sheets. Serve immediately. Store in an airtight container or in a zip top bag. Enjoy!
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
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