Gingersnap Cookies Recipe
Gingersnap cookies are a warm and spice filled thin gingersnap cookie recipe that is homemade. A classic gingersnap that can be frosted, iced, or even dusted with sugar.
Servings 16 -24
Calories 156kcal
Equipment
Ingredients
- 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
Icing (optional)
- 1/2 cup powdered sugar
- 2-3 tablespoons milk
Instructions
- 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.
Icing Directions
- 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.
Notes
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.
Nutrition
Serving: 1g | Calories: 156kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 155mg | Sugar: 13g