Gingersnap cookies are a delicious chewy gingersnap cookie that is a classic. Many serve up these cookies as a Christmas gingersnap cookie, but in our home we eat them all year round. Thin, soft, and a nice chew all in one homemade ginger cookie.
For me you can’t go wrong with a ginger cookie, they are just loaded with warm spices that melt in my mouth. These ginger snap cookies are a hit, and disappear fast.
I do share how to make a simple frosting that you can spread on your cookies if you want, or serve them bare. Depending on my mood depends how I enjoy them. Homemade gingersnaps are so flavorful and beat any store bought cookie!
These Gingersnap Cookies Are…
- Thin gingersnap cookies
- Soft and chewy all in one
- Makes a great gift idea
- Classic Christmas cookie recipe
- Freezer Friendly
- Butter – We used unsalted butter. If you use salted butter just leave out the salt in the recipe.
- Shortening – You can find shortening near the cooking oils at the grocery store.
- Granulated Sugar
- Molasses – You can use any brand you want for this recipe. The quality and flavor of the molasses will affect the flavor of the cookies.
- Flour – All purpose flour that is scooped and then leveled properly.
- Baking Soda
- Ground Ginger
- Ground Cinnamon
- Frosting or Icing – Powdered sugar and milk or even coffee creamer will work for making a simple glaze style icing. Or you can use a frosting of choice.
How to Make
Full directions on how to make gingersnap cookies are in the printable recipe card at the bottom of the post. This is a quick walk-through with images to help readers.
Step One: Start by preheating your oven and line baking sheet with parchment paper.
Step Two: Now you will add the butter, shortening, and sugar in a mixing bowl and mix for 4-5 minutes until light, and fluffy. Don’t skip this step.
Step Three: Add in your egg and mix until fully incorporated.
Step Four: Next, add in the molasses and mix until it is combined as well. Make sure to scrape down the sides.
Step Five: Add in the dry ingredients and mix again.
Step Six: Scoop the cookie dough on the baking sheet leaving space between the cookies. Bake for 12-15 minutes or until the cookies are lightly browned and offer a crinkle look.
Let cookies cool on a cooling rack, and then top with icing, or serve plain.
Helpful Tips For Making Cookies
Room Temperature Egg – Make sure your egg is at room temperature. If you forgot, add an egg to warm water in a bowl and it will help it become room temperature in about 5 minutes.
Measuring flour – Scoop the flour into the measuring cup and then level off the top, to ensure your measure cup does not get packed with flour. Measuring the flour improperly can affect the turnout of your cookies.
Icing or Frosting – This is an optional topping. If you add frosting or icing make sure that you wait till the cookies are fully cooled.
Room Temperature – Store your cookies at room temperature in an airtight container or bag. Adding a slice of bread will help keep the cookies fresh. Change out the bread every 2 days.
Freezer – Want to freeze your cookies? Let cookies fully cool and then freeze for 2-3 months in a freezer container or bag. Then thaw on the counter before enjoying!
Have you tried the recipe? If so, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below or drop a comment. Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group!
- 1/2 cup unsalted butter, softened
- 1/4 cup shortening
- 1 egg, room temperature
- 2 1/2 cups all purpose flour
- 1 cup granulated sugar
- 1/4 cup molasses
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 1/2 teaspoon ground ginger
- 2 teaspoons baking soda
- 1/2 cup powdered sugar
- 2-3 tablespoons milk
- Preheat oven to 350 degrees. Place parchment paper on baking sheet and set aside.
- In a mixing bowl you will add your softened butter, shortening and granulated sugar. Mix for 4-5 minutes until light and fluffy.
- Now add in the egg and mix.
- Next add in the molasses, and mix well. Scrape down the sides.
- Now add in the dry ingredients - flour, ginger, salt, baking soda, and cinnamon.
- Once well mixed, scoop and place dough on the baking sheet.
- Bake for 12-15 minutes or until the cookies are baked through and lightly browned.
- In a mixing bowl add your powdered sugar and add 2 tablespoons of the milk.
- Mix well and if it is too thick, add more milk.
- Spoon on the icing on the cooled gingersnap cookies if you would like.
Storage - Store your cookies in an airtight container for up to 5 days. You can place a piece of bread in the container to keep the cookies soft and fresh. Change the bread out every 2 days.
Freezing - You can freeze your cookies for 2-3 months. Just allow them to fully cool and then freeze in a proper container.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 156Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 155mgCarbohydrates: 23gFiber: 0gSugar: 13gProtein: 2g
This information is automatically calculated by third-party software, including but not limited to the Create or Bake Me Some Sugar. For accurate nutrition, I suggest running the ingredients in your own system to get a more accurate reading. Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.