Gingersnaps are one of my favorite holiday cookies. Perfectly flavored with ginger, cinnamon, and molasses, it’s definitely a classic.
These are an excellent make-ahead cookie for the busy holiday season. They are EASY to make! I consider them one of the less “fussy” cookies. Gingersnaps are flat, so they also package and freeze very well.
This recipe is easily doubled, in fact, I almost always double it anyways! It’s great for those cookie exchanges, too! A doubled batch easily yields five dozen cookies.
Because this recipe isn’t as overtly sweet as some cookies, it’s a great treat to enjoy along side a cup of coffee, tea, or hot chocolate. The Classic Gingersnap is a great compliment to the usual chocolate chip and sugar cookie platters that we all make during the holidays.
Add this family favorite recipe to your Christmas cookie list and enjoy this yummy treat every year!
The Classic Gingersnap
Ingredients
- 2 cups all purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup shortening
- 1 cup white sugar
- 1 large egg
- 1/4 cup molasses
- 1/3 cup cinnamon sugar mixture (1/3 cup white sugar, 1 teaspoon cinnamon)
Instructions
- Preheat oven to 350.
- Add flour, ginger, baking soda, cinnamon, and salt to a large bowl. Whisk ingredients to blend, then sift into another large bowl.
- Add shortening to mixing bowl and beat until smooth, approx 2-3 minutes, scraping the sides and bottom of bowl occasionally.
- Gradually beat in the sugar.
- Add the egg and molassses, beat for about a minute.
- Add the flour mixture, a 1/3 at a time, mixing well after each time until a soft dough forms. Don't forget to scrape bottom and sides of bowl.
- Using a 1" cookie scoop or teaspoon, roll dough into balls between palms, then roll in the cinnamon and sugar mixture.
- Place 2" apart on ungreased cookie sheet. Bake in the oven approximately 10 minutes, or until tops are slightly cracked. Cool 2 minutes on cookie sheet, then cool completely on wire rack. Enjoy!
Leave a Reply