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    Grits and Pinecones » Recipes » Desserts

    Old-Fashioned Crunchy Gingersnap Cookies

    October 7, 2018 by Sharon Rigsby, Updated October 15, 2020 4 Comments

    Jump to Recipe Print Recipe
    Old Fashioned Crunchy Gingersnap Cookies Pinterest pin

    This recipe for Old-Fashioned Crunchy Gingersnap Cookies is simple and easy to make. The cookies have a strong ginger flavor and are full of dark, sweet, pungent molasses, and warm aromatic spices including cloves and cinnamon.

    Stacks of Old Fashioned Crunchy Gingersnap Cookies on a cooling rack

    The calendar says it’s Fall, but with 90-degree temperatures in North Florida every day, it’s hard to believe!  However, just dreaming about a real Fall, with crisp cool air and the upcoming holidays, makes me think of all things warm and cozy.  And what could be cozier than Old-Fashioned Crunchy Gingersnap Cookies and a glass of milk?

    Gingersnap Cookies are a favorite in our house, and I hope you like them as much as we do. If you prefer a little softer cookie, simply reduce the amount of cooking time and you will have a cookie that is crispy on the outside and softer on the inside.

    Gingersnap cookies store well in an airtight container, and they keep their telltale “snap” for well over a week. They are also a sturdy cookie and would be a great choice to pack up and mail to loved ones.

    In the unlikely event, you have leftover gingersnap cookies, they make a great substitute for graham crackers in a graham cracker pie crust. Check out my recipe for Meyer Lemon Tart with Gingersnap Crust. 

    If you like Fall recipes, you might also like these popular recipes on my blog: Apple Dapple Cake with Caramel Glaze, Fall Feast Roasted Pumpkin Soup, Lemon Shortbread Cookies, and Butter Pecan Cookies.

    What’s the difference in gingersnap and gingerbread cookies?

    These deliciously crunchy gingersnaps are a classic holiday cookie and have a lot in common with their cousin, gingerbread cookies. The ingredients are basically the same, but gingerbread cookies are softer and traditionally rolled out and cut into holiday shapes, most notably, adorable gingerbread men.

    What’s the difference in gingersnap and ginger or molasses cookies?

    Gingersnap cookies are also similar to ginger cookies, also called molasses cookies. Again, the ingredients are basically the same, but ginger cookies or molasses cookies are much softer and chewy.

    Can you freeze gingersnap cookies?

    Yes, both Old-Fashioned Crunchy Gingersnap cookies and the dough freeze beautifully. To freeze the dough, follow the directions, roll into balls and roll in the cinnamon sugar. Place the balls on a baking sheet and freeze for an hour or so. Remove from the freezer and place the dough balls in an airtight plastic freezer bag. To bake, remove the desired quantity of frozen dough balls, place on a parchment paper lined cookie sheet and bake as directed.

    To freeze the cookies, place the cookies in an airtight plastic freezer container and freeze for up to three months. To serve, remove from the freezer and allow to thaw.

    How to make Old-Fashioned Crunchy Gingersnap Cookies.

    Preheat the oven to 375 degrees F.

    Add the shortening, one-cup sugar, salt, and baking soda to the bowl of an electric mixer and mix until smooth and creamy.

    Mixing shortening and sugar to make Old Fashioned Crunchy Gingersnap Cookies

    Add the egg, mix until well incorporated. Add the molasses, and again mix until well incorporated.

    Mixing molasses in to the dough for Old Fashioned Crunchy Gingersnap Cookies

    Add the flour, one teaspoon cinnamon and the rest of the spices to the dough and mix until well incorporated. Set aside.

    Cookie dough in a bowl forOld Fashioned Crunchy Gingersnap Cookies

    Add one teaspoon cinnamon and ¼ cup of sugar to a shallow bowl or pie plate and mix well.

    Use a 1-inch ice-cream scoop or a spoon to make 1-inch dough balls. Drop the dough balls into the sugar-cinnamon mixture and roll around until the balls are coated.

    Rolling cookie dough balls in cinnamon sugar forOld Fashioned Crunchy Gingersnap Cookies

    Transfer the balls to a baking sheet which has been sprayed with non-stick cooking spray, lined with parchment paper, or a silicone baking mat. Be sure to leave approximately 1-½ inches between the dough balls because they will spread.

    Old Fashioned Crunchy Gingersnap Cookie dough on a parchment lined baking sheet ready to bake

    Bake the cookies for 10-11 minutes. Remove the cookies from the oven, use a spatula and place the cookies on a wire rack to cool.  Allow the cookies to cool completely before storing in an airtight container.

    Old Fashioned Crunchy Gingersnap Cookies cooling on a wire rack.

    Sharon’s Expert Tips:

    To accurately measure the flour, use a large spoon to first fluff up the flour in the container. Then use the spoon to lightly scoop the flour into the measuring cup. Finally, use a knife or other straight-edge utensil to level the flour across the measuring cup.

    Gingersnap cookies store well in an airtight container, and they keep their telltale “snap” for well over a week. They are also a sturdy cookie and would be a great choice to pack up and mail to loved ones.

    To freeze gingersnap cookie dough, follow the directions, roll the dough into balls and roll in the cinnamon sugar. Place the balls on a baking sheet and freeze for an hour or so. Remove from the freezer and place the dough balls in an airtight plastic freezer bag. To bake, remove the desired quantity of frozen dough balls, place on a parchment paper lined cookie sheet and bake as directed.

    To freeze gingersnap cookies, place the cookies in an airtight plastic freezer container and freeze for up to three months. To serve, remove from the freezer and allow to thaw.

    Old Fashioned Crunchy Gingersnap Cookies on a plate with a glass of milk

    If you make this recipe, please be sure to rate it and leave a comment below. I love hearing from you! Also, please follow me on Pinterest, Facebook, and Instagram.

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    📋 Recipe:

    Stacks of Old Fashioned Crunchy Gingersnap Cookies on a cooling rack

    Old Fashioned Crunchy Gingersnap Cookies Recipe

    Sharon Rigsby
    This recipe for Old-Fashioned Crunchy Gingersnap Cookies is simple and easy to make. The cookies have a strong ginger flavor and are full of dark, sweet, molasses, and warm spices including cloves and cinnamon.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Total Time 25 minutes mins
    Course Dessert, Snack
    Cuisine American
    Servings 60 cookies
    Calories 55 kcal

    Ingredients
      

    • 1-¼ cups granulated sugar divided
    • ¾ cup vegetable shortening
    • ½ teaspoon kosher salt
    • 2 teaspoon baking soda
    • 1 large egg
    • ⅓ cup molasses
    • 2-⅓ cup all-purpose flour
    • 2 teaspoon ground ginger
    • ½ teaspoon ground cloves
    • 2 teaspoon ground cinnamon divided

    Instructions
     

    • Preheat the oven to 375 degrees F.
    • Add the shortening, one-cup sugar, salt, and baking soda to the bowl of an electric mixer and mix until smooth and creamy.
    • Add the egg, mix until well incorporated. Add the molasses, and again mix until well incorporated.
    • Add the flour, one teaspoon cinnamon and the rest of the spices to the dough and mix until well incorporated. Set aside.
    • Add one teaspoon cinnamon and ¼ cup of sugar to a shallow bowl or pie plate and mix well.
    • Use a 1-inch ice-cream scoop or a spoon to make 1-inch dough balls. Drop the dough balls into the sugar-cinnamon mixture and roll around until the balls are coated.
    • Transfer the balls to a baking sheet which has been sprayed with non-stick cooking spray, lined with parchment paper, or a silicone baking mat. Be sure to leave 1-½ inches between the dough balls because they will spread.
    • Bake the cookies for 10-11 minutes. Remove the cookies from the oven, use a spatula and place the cookies on a wire rack to cool.  Allow the cookies to cool completely before storing in an airtight container.

    Notes

    Sharon's Expert Tips:
    To accurately measure the flour, use a large spoon to first fluff up the flour in the container. Then use the spoon to lightly scoop the flour into the measuring cup. Finally, use a knife or other straight-edge utensil to level the flour across the measuring cup.
    Gingersnap cookies store well in an airtight container, and they keep their telltale "snap" for well over a week. They are also a sturdy cookie and would be a great choice to pack up and mail to loved ones.
    To freeze gingersnap cookie dough, follow the directions, roll the dough into balls and roll in the cinnamon sugar. Place the balls on a baking sheet and freeze for an hour or so. Remove from the freezer and place the dough balls in an airtight plastic freezer bag. To bake, remove the desired quantity of frozen dough balls, place on a parchment paper lined cookie sheet and bake as directed.
    To freeze gingersnap cookies, place the cookies in an airtight plastic freezer container and freeze for up to three months. To serve, remove from the freezer and allow to thaw.
    If you have leftover gingersnap cookies, they make a great substitute for graham crackers in a graham cracker pie crust. Check out my recipe for Meyer Lemon Tart with Gingersnap Crust.
     

    Nutrition

    Calories: 55kcalCarbohydrates: 8gProtein: 0.4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 24mgFiber: 0.1gSugar: 4gCalcium: 3mgIron: 0.2mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    1. Eileen G.

      December 11, 2021 at 11:35 pm

      I haven’t bought shortening in years! I find it rather gross! Can butter be substituted?

      Reply
      • Sharon Rigsby

        December 12, 2021 at 7:49 pm

        Hi Eileen, I have never used butter in this recipe so I can’t say how it would work.
        All the best,
        Sharon

        Reply
    2. Patti

      September 23, 2021 at 12:59 pm

      5 stars
      Delicious ginger snap cookie recipe. Reminds me of the ones my mom use to make. Definitely a keeper.

      Reply
    3. Cathy

      December 21, 2020 at 9:55 am

      5 stars
      This is going inti my favorites.These cookies are amazing and so easy to make. Now to hope they dont disappear before Christmas. ❤

      Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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