With their spiced, sweet, gingery taste and crunchy, crispy texture, there's nothing quite like homemade gingersnaps. These delicious easy-to-make cookies are a staple during the holidays, especially with a steaming cup of hot tea or coffee. You can even enjoy them with a cup of ice-cold milk just like Santa would!
Gingersnaps have a crackly, sugary top that makes them as appealing to look at as they are to eat. If you're in the mood for a wonderfully spiced, sweet treat you can make in no time flat, gingersnaps are the perfect cookies to bake.
They're so delicious, don't be surprised if you find yourself whipping up a batch regardless of the season!
Gingersnaps and gingerbread are very similar. These two types of cookies are heavily spiced with ginger and other warming baking spices. Gingersnaps are crispier and harder due to the fact they're baked longer.
Gingerbread is always a little chewier and tends to be cut into shapes, while gingersnaps are usually round cookies. Both are delicious holiday treats that are a joy to make!
Vegetable shortening is key to making crispy gingersnap cookies.
You'll also need ginger, cinnamon, and cloves to give the cookies their classic spiced flavor, as well as molasses and sugar to give them that perfect amount of sweetness.
Of course, you'll also need flour, egg, and a pinch of salt to make these tasty gingersnaps, plus baking soda to help leaven the cookies.
It's super easy to make these delicious crispy gingersnap cookies. Start by whisking the sugar and cinnamon together in a small bowl, then putting it off to the side. Next, line two baking trays with parchment paper. Preheat your oven to 375F.
Whisk the shortening, sugar, salt, and baking soda in a bowl. Add in the egg, followed by the molasses. Sift in the flour, ginger, cloves, and cinnamon then beat the mixture until it's smooth. Your dough will be somewhat stiff.
Form the dough into balls and roll them through the cinnamon sugar. Put them onto the baking trays and bake for 11 to 13 minutes, depending on how you prefer your gingersnaps. Cook them less for more bendy cookies or longer for harder, crispier cookies. Take the cookies out of the oven and let them cool before enjoying them.
You can use butter instead of vegetable shortening, but it will make your gingersnaps soft rather than crisp.
If you don't have vegetable shortening, vegetable oil is the next best option for making crispy gingersnaps.
For crispier cookies, cook them a little longer. For bendy, softer cookies, bake the cookies a little shorter.
For an even richer flavor, use brown sugar instead of white sugar.
Keep your gingersnaps in an airtight container at room temperature for up to 5 days.
Of course! Place the cookie dough in an airtight container or wrap it in cling film. Frozen gingersnap cookie dough will last for about 3 months.
In a small bowl, combine sugar and cinnamon. Set aside.
Preheat your oven to 375F. Line two baking trays with parchment paper.
Combine shortening, sugar, salt, and baking soda in a bowl. Whisk in the egg. Whisk in the molasses.
Sift in the flour, ginger, cloves, and cinnamon. Beat until smooth.
Shape the dough into 1-inch balls and roll them through the cinnamon sugar. Place the dough balls onto the baking trays.
Bake for 11 to 13 minutes, or until crisp around the edges.
Take the cookies out of the oven and place them on a rack to cool.