Best Gingersnap Cookies Recipe

Gingersnaps 1

I found this to be the best gingersnap cookies recipe because the gingersnaps are crunchy on the outside and chewy on the inside. I added little bits of crystallized ginger to the batter to give them that something extra.  Share them with your friends or put some in a cute Christmas bag and give them as a little gift to let someone know you’re thinking about them.




  1. Melt shortening in a saucepan over low heat, pour into mixing bowl and cool.
  2. Add sugar, egg, and molasses and mix well.
  3. Whisk dry ingredients together as well as crystallized ginger.
  4. Add slowly to wet ingredients and mix well.
  5. Chill dough for 1 hour.
  6. Preheat oven to 350.
  7. Roll dough into 2′ balls and roll in sugar.
  8. Bake on greased cookie sheet or cookie sheet lined with parchment paper.
  9. Cooking time may vary according to the size of the dough balls. I tend to roll mine a bit large and cooking was closer to 15 min.
  10. Don’t crowd the cookies as they will spread.
  11. Let the cookies cool on the cookie sheet about 5 minutes before transferring to a cooling rack.

Preparation time: 1 hour(s) 10 minute(s)

Cooking time: 8-15 minute(s)

Yields about 4 dozen cookies depending on preferred size of cookie.

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