Old Fashioned Ginger Snap Cookies
These Old-Fashioned Ginger Snap Cookies is one of my family’s favorite things to indulge in during the holiday season. They are bursting with delicious ginger flavor from two types of ginger. The texture is perfect with crispy-sugary edges and a soft, chewy center. This classic gingersnap cookie recipe is so easy and quick to throw together making it one of my favorite cookies to make especially during the hectic holiday season.
Why You’ll Love this Recipe
Timeless and Classic Flavors: This recipe is full of nostalgic and warm spices consisting of two forms of ginger, sweet and spicy cinnamon, earthy cloves, a little hint of allspice, and thick dark molasses. For me, ginger snaps bring back warm and loving memories of my childhood and my wonderful mother making dozens of these for big family gatherings.
Easy to Make: I’m not sure if there is an easier holiday cookie to make except maybe sugar cookies. You don’t even need a mixer, making cleanup a breeze.
Santa’s Favorite: I’ve been told from reliable sources that gingersnaps are Santa’s favorite cookie especially served with a cold glass of milk.
Ingredients You’ll Need:
- Unbleached, all purpose flour
- Light or Dark Brown Sugar…doesn’t matter
- Unsulphured Molasses, not blackstrap molasses…it has a very strong taste
- One large Egg
- Vegetable Oil
- Baking Soda
- Ground Ginger
- Crystallized Ginger
- Cinnamon
- Cloves
- Allspice
- Salt
- White Sugar, Decorating Sugar, or Turbinado Sugar for Rolling the Cookie Dough Balls
How You Make Old-Fashioned Gingersnap Cookies
- Step 1: Preheat the oven to 375 degrees F.
- Step 2: Mix the wet ingredients of oil, molasses, and egg with the brown sugar in a large mixing bowl. Chop crystalized ginger into small bites if in larger pieces, stir into wet ingredients.
- Step 3: Combine the dry ingredients of flour, baking soda, ginger, cinnamon, cloves, allspice, and salt in a separate bowl. Mix together until dry ingredients are thoroughly combined.
- Step 4: Gradually add the dry ingredients into the well ingredients until just combined, avoid overmixing. I use a rubber spatula in this step.
- Step 5: Using a small cookie scoop, form scoop of batter into cookie balls and roll in sugar. Place on large cookie sheet lined with parchment paper 2 inches apart.
- Step 6: Bake in preheated oven for 8-10 minutes or until edges are crispy and center is soft. Cool cookies on a wire rack.
How to Store Homemade Gingersnap Cookies
Store in an airtight container or large zip lock plastic bags for up to a week at room temperature.
Freeze in an airtight container or large freezer zip lock plastic bag for up to three months. They freeze very well and making the perfect make ahead holiday cookie.
Recipe Tips
- For best results, use unsulfered molasses for the best flavor. Blackstrap molasses is too bitter.
- Add an extra layer of ginger by adding a few tablespoons of finely grated fresh ginger.
- Double the recipe and give as holiday gifts to your special friends.
- Make ahead and freeze. These cookies freeze beautifully.
Enjoy😋
More Sweet Recipes You’ll Love
Easy and Delicious Chocolate Chunk Cherry Cookie Bars
No Bake Orange Creamsicle Icebox Pie
Best Chocolate Pecan Fudge You’ll Ever Make!
Creamy No Bake Banana Pudding with Cream Cheese…the BEST!
Delicious Old Fashioned Ginger Snap Cookies
Ingredients
- 2 cup Unbleached, all purpose flour
- 1 cup Light or Dark Brown Sugar
- 1/4 cup Unsulphured Molasses
- 1 large Egg
- 3/4 cup Vegetable Oil or Canola Oil
- 2 tsp Baking Soda
- 1 tsp Ground Ginger
- 1/2 cup chopped, Crystallized Ginger
- 1 tsp Cinnamon
- 1/2 tsp Cloves
- 1/4 tsp Allspice
- 1/4 tsp Salt
- 1/2 cup White Sugar or Turbinado Sugar for rolling the cookie dough balls place in a shallow bowl
Instructions
- Step 1: Preheat the oven to 375 degrees F.
- Step 2: Mix the wet ingredients of oil, molasses, and egg with the brown sugar in a large mixing bowl. Add the chopped crystalized ginger, stir.
- Step 3: Combine the dry ingredients of flour, baking soda, ginger, cinnamon, cloves, allspice, and salt in a separate bowl. Mix together until dry ingredients are thoroughly combined.
- Step 4: Gradually add the dry ingredients into the well ingredients until just combined, avoid overmixing. I use a rubber spatula in this step.
- Step 5: Using a small cookie scoop, form scoop of batter into cookie balls and roll in sugar. Place on large cookie sheet lined with parchment paper 2 inches apart.
- Step 6: Bake in preheated oven for 8-10 minutes or until edges are crispy and center is soft. Cool cookies on a wire rack.
