Bring a taste of nostalgia to your kitchen with these classic Gingersnaps. Created by the Betty Crocker Kitchens, these cookies are crisp on the outside, slightly chewy in the center, and packed with cozy flavors of ginger, cinnamon, cloves, and molasses. They also deliver a crisp, crackly top thanks to a simple dip in granulated sugar before baking. Whether you’re baking a batch for Christmas cookie exchanges, pairing them with your morning coffee, or serving them alongside ice cream, these homemade Gingersnaps are a timeless treat you’ll want to make all year long.
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.
Frequently Asked Questions
Gingersnaps
- Prep Time 45 min
- Total 45 min
- Servings 48
- Ingredients 11
Ingredients
- 1 cup packed brown sugar
- 3/4 cup shortening
- 1/4 cup molasses
- 1 large egg
- 2 1/4 cups Gold Medal™ All Purpose Flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- Granulated sugar
Instructions
-
Step1Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
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Step2In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with a spoon, until well blended. Stir in remaining ingredients except granulated sugar.
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Step3Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. On cookie sheets, place balls, sugared sides up, about 3 inches apart.
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Step4Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
Nutrition
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 80
- Calories from Fat
- 30
- Total Fat
- 3 1/2g
- 5%
- Saturated Fat
- 1g
- 4%
- Trans Fat
- 1/2g
- Cholesterol
- 0mg
- 0%
- Sodium
- 70mg
- 3%
- Potassium
- 50mg
- 1%
- Total Carbohydrate
- 11g
- 4%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 6g
- Protein
- 0g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 2%
- 2%
