Gingersnaps

Recipe Ingredients

Here’s a breakdown of the Gingersnaps recipe ingredients and why each one matters.

Brown Sugar: Creates sweetness, moisture, and a caramel-like flavor due to the molasses content. It also contributes to the chewy texture of the cookies.

Shortening: Adds tenderness and a slightly crumbly texture to the cookies. Shortening keeps the cookies crisp around the edges without spreading too much.

Molasses: The key ingredient for gingersnaps, providing a distinctive dark color, deep flavor, and chewy texture.

Egg: Binds the ingredients together.

All-Purpose Flour: Provides the structure for the cookies. Too little flour and cookies spread too much; too much and they become dense.

Ground Cinnamon, Ground Ginger, Ground Cloves: These spices are essential for the characteristic warm, spicy flavor of gingersnaps.

Granulated Sugar: Used for coating the cookies, adding sweetness, a slightly crunchy texture, and a decorative touch.

Other Ingredients You’ll Need: Baking soda, salt.

How to Make Gingersnaps

Here are the basic steps for making Gingersnaps. See the full recipe below for all the details.

1. Prep

Grease or line your cookie sheets to prevent sticking.

2. Combine Ingredients

Beat brown sugar, shortening, molasses, and egg until well blended. Stir in flour, baking soda, cinnamon, ginger, cloves, and salt. Mix until just combined.  

3. Shape and Coat

Shape dough into rounded teaspoon-sized balls. Dip the tops of the balls into granulated sugar to create the sweet, crackly topping. Place the sugared balls on the prepared cookie sheets, about 3 inches apart. Spacing is important as the cookies will spread during baking.

4. Bake

Bake per recipe directions. Avoid overbaking, as this can make the cookies hard. Immediately move cookies to a cooling rack and cool for 30 minutes to allow them to firm up.

How to Store Gingersnaps

Store any leftover cookies using the follow guidelines.

Room Temperature

Store your cookies in an airtight container or a resealable plastic bag. Your cookies will stay fresh for up to 4 days.

Freezer

For longer storage, place cookies in an airtight container or a freezer-safe resealable plastic bag. Squeeze out any excess air from the bag to prevent freezer burn. Store for up to 3 months. Thaw at room temperature for about 20 to 30 minutes before serving.