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These old fashioned gingersnaps will take you right back to your 10-year-old self at Grandma's house over the holidays. They smell and taste like Christmas: full of warm spice, with a crisp outside and chewy inside. I have no doubt they'll easily become a staple on your Christmas cookie platter.
About
My Grandma usually makes gingersnaps in between Thanksgiving and Christmas to tide us over on desserts until we frost our Christmas cookies. I remember biting into them as a kid and being so intrigued by the taste, because they were so unlike any other cookie I'd had!
This is why these old fashioned gingersnaps are perfect for the holidays- they truly taste like Christmas.
These are "old fashioned" gingersnaps because they use shortening instead of butter. The shortening allows the ginger, cloves, and cinnamon spices to really stand out.
Plus, this is my Grandma Jean's recipe, so you can take it from her- they are the real deal!
Key Ingredients
Ginger, Cinnamon, and Cloves
The reason these are so delicious is because of the warm spice flavors that the 3 ingredients bring. They're earthy, spicy, and make the gingersnaps taste like Christmas.
Molasses
Though the molasses will smell strong when you're mixing and spooning the dough, it bakes into the cookies wonderfully and gives these cookies a warm aroma and deep, earthy taste.
Don't substitute anything for the molasses- it's a key part of this cookie!
Brown Sugar
The crisp outside and chewy inside is thanks to brown sugar! This is what really brings the molasses and spices together.
Shortening
Though shortening isn't as common in today's recipes, it has many good qualities. Specifically for these old fashioned gingersnap cookies, the shortening doesn't overpower the spices and molasses like butter would. This allows for the true gingersnap taste to come through.
You can substitute butter if you'd like, but they won't quite taste the same!
Instructions
Make the Dough
- Mix shortening, brown sugar, egg, and molasses. Make sure your egg is at room temperature so all of the ingredients come together without clumping.
- If it still looks a little clumpy after this step, don't worry! The flour will bring it all together.
- Pro tip: if you didn't take your egg out early enough to come to room temperature, pop it in a bowl and run it under warm water for a minute or two. It'll warm right up!
- Mix in baking soda, cinnamon, ginger, cloves and salt. Then add in the flour. Mix until just combined. Adding the baking soda first will ensure that it gets evenly distributed throughout the dough.
- Once you no longer see any flour that's not mixed in, stop mixing! You don't want to overmix at this stage or you may end up with tough cookies.
Rest the Dough
- Wrap the dough in plastic wrap and refrigerate for 1 hour. This allows the dough to rest, creating a more tender cookie, and also allows the flavors to meld together.
Bake the Dough
- Preheat oven to 375 F.
- Shape the dough into 1-inch balls. Dip the tops into the sugar.
- Place dough sugar-side-up about 3 inches apart on a cookie sheet.
- Bake for 10-12 minutes. The cookies will look like little cookie puffs of deliciousness. They'll be puffy when they come out of the oven, and then they'll flatten a bit as they cool.
Notes
Yes! You can make these old fashioned gingersnaps ahead of time and freeze them for up to 3 months.
Store in an airtight container for up to 5 days.
The spice and molasses of gingersnaps make them ideal for the holiday season. You can make them up to 3 months in advance and keep them in the freezer, or store them in an airtight container for up to 5 days.
Other Recipes You'll Love:
Old Fashioned Gingersnaps
Ingredients
- ¾ cup shortening
- 1 cup brown sugar packed
- 1 egg
- ¼ cup molasses
- 2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon cloves
- ¼ teaspoon salt
- 2 ¼ cups all-purpose flour
- 1 tablespoon sugar for dipping
Instructions
Make the Dough
- Mix shortening, brown sugar, egg, and molasses.
- Add in baking soda, cinnamon, ginger, cloves and salt. Then add in the flour. Mix until just combined.
Rest the Dough
- Wrap the dough in plastic wrap and refrigerate for 1 hour.
Bake the Dough
- Preheat oven to 375 F.
- Shape the dough into 1-inch balls. Dip the tops into the sugar.
- Place dough sugar-side-up about 3 inches apart on a cookie sheet.
- Bake for 10-12 minutes.
Nutrition
Did you make these old fashioned gingersnaps? I want to know! Post it on social media, tag @battersandblessings, and add #battersandblessings so I can see your creation 🙂
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