A Ginger’s favorite cookie?! 🍪 Gingersnaps! These cookies are perfectly crisp, yet chewy on the inside! You’re gonna wanna make yourself some!😁
Gingersnap cookies scream everything fall! The cozy brownish color. The sweet smell of molasses… And the sharp spicy flavor of ginger. Yay fall! 🍂
Let’s talk Ginger
Ginger is a culinary spice that is widely used in many dishes for it’s spicy and somewhat sweet flavor. The ginger root is actually the plant’s rhizome. In botany, the rhizome is a type of stem located either underground or at the soil surface. The rhizome can send out shoots and roots.
Fresh ginger has yellow or white flesh and has a brownish skin. When using for culinary purposes, the skin is peeled off.
For this recipe, we will use dried ground ginger.
Ginger is said to have many health benefits including digestive and anti-inflammatory benefits. You can read more about ginger and it’s many benefits here.
Tools Needed to Make a Ginger Snap
A list of kitchen tools and gadgets you’ll need to create this recipe:
I love using my Kitchen Aid for all of my cookie recipes including my White Chocolate Macadamia Nut Cookies and my Double Chocolate Chip Cookies.
Gingersnap Cookies Video
Recipe and Instructions
I like to start by gathering and measuring out all of my ingredients. To make these yummy gingersnap cookies, you will need less than 10 ingredients that you probably already have in your pantry.
Before getting started, you will also want to preheat your oven to 350 degrees F. You can also line your cookie sheets with parchment paper now. I have found the best results in baking cookies when using parchment paper.
To begin, cream together the vegetable shortening and sugar.
Add the egg and beat until light and fluffy. 🥚
Mix in the molasses.
Occasionally, scrape down the edges of the bowl to be sure the ingredients are all coming together properly.
Last mix in all of the dry ingredients: flour, baking soda, salt, ginger, and cinnamon.
Using a cookie scoop, scoop the dough into balls. Roll the dough balls in cinnamon sugar until fully covered.
Bake the gingersnap cookies for 10-12 minutes, until the cookies start to crackle and the edges are set.
Remove the gingersnaps from the baking sheet and cool the cookies on a wire rack.
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- 3/4 cups Vegetable Shortening
- 1 cup Sugar
- 1 large Egg
- 1/4 cup Molasses
- 2 cups Flour
- 2 tsp Baking Soda
- 1/2 tsp Salt
- 1 tbsp Ground Ginger
- 1 tsp Cinnamon
- Preheat the oven to 350°F. Grease cookie sheets or line with parchment paper. I recommend using parchment paper for best results.
- Beat together the shortening and sugar until creamy. Add in the egg and mix until light and fluffy. Mix in the molasses.
- Mix in the flour, baking soda, salt, ginger, and cinnamon.
- Scoop the dough into 1 inch balls. Roll each ball in sugar. Place dough balls 2 inches apart on baking sheets.
- Bake for 10-12 minutes. Remove cookies from the baking sheets and cool on a wire rack.
Have you tried this recipe?? Let me know how it turned out for you! Leave a message in the comments below and don’t forget to share this recipe with your friends if you enjoyed it!
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