Gingersnaps are the most requested Christmas cookie in my house! Soft, chewy, and full of spice, this old fashioned gingersnaps recipe comes right out of my Grandma's recipe files. Small batch recipe for gingersnaps makes just 1 dozen cookies.
Gingersnaps recipe
You're looking at my absolute favorite Christmas cookie. I have zero willpower when a plate of these cookies are around! Gingersnaps are soft, chewy, and so full of spice! I have a theory that the intense spiciness is cooled only by the sweetness, which makes you crave cookie after cookie! Plus, the chewiness just keeps you going back for more.
This recipe is my grandmother's recipe, which is why it contains shortening. She generally always baked with shortening instead of butter, but you can absolutely use unsalted butter in its place.
This is a small batch recipe of' gingersnaps. It makes just 1 dozen cookies, which is perfect for enjoying with your family, without too many leftover cookies! The way I see it is once the first batch of gingersnaps are gone, you're free to make another batch of Christmas cookies, like Christmas lights cookies, hot cocoa cookies, or fun Christmas sugar cookie cut outs.
I also love that this recipe only makes 1 dozen, because it's perfect for baking with kids. While kids love to bake cookies around the holidays, I've found that they lose interest after scooping 4.3 cookies, heh. This recipe makes just enough for the family, and to keep the kids entertained.
Gingersnap recipe ingredients:
-shortening or butter
-granulated sugar (plus extra for rolling the cookies in before baking)
-one large egg white: we don't need the egg yolk because this is a small batch recipe. You can find ways to use leftover egg yolks here.
-molasses: Do not use blackstrap molasses, because it has a strong savory flavor that will make your cookies taste funky. Use the regular molasses with the grandma on the label.
-all-purpose flour
-ground ginger: Use the freshest ground spices for baking. I like to replace all of my spices right before the holiday baking season so they're all fresh and super spicy!
-ground cinnamon
-baking soda, a lot of it. Baking soda is actually what makes these cookies crinkle and have big fissures in the surface. The acidity of the baking soda weakens the gluten in the dough, which allows for more bubbles to form in the dough during baking. Then, the dough puffs and collapses, creating extra crackles to let the excess moisture evaporate.
How to make gingersnaps:
- Preheat the oven, and make sure you have a cookie sheet ready (no need to use parchment or spray it with non-stick spray).
- Fill a small shallow bowl with some extra sugar that we will roll the cookies in just before baking.
- Cream together the shortening (or butter) and sugar until light and fluffy, about 1 minute with an electric mixer.
- Add the egg white and molasses, and beat just to combine.
- Sprinkle the flour, spices, and baking soda on top, and beat to combine.
- Using a small cookie scoop, scoop out 1 tablespoon-sized balls of dough. Roll into a smooth ball, and then roll in the sugar.
- Place on the cookie sheet evenly spaced, and bake for 11-12 minutes, until the edges of the cookies look set. Let them cool on the sheet pan for 2 minutes before moving them to a wire rack to cool completely.
How to store this gingersnaps recipe:
These cookies have a lovely chewiness that only improves the day after baking. I store these cookies at room temperature in an air-tight container. They last for 3 days, though they're usually gone on day 1 in my house!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Ingredients
- ¼ cup + 2 tablespoons shortening or butter
- ½ cup sugar (plus extra for rolling)
- 1 large egg white
- 2 tablespoons molasses*
- 1 cup flour
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 350°, and ensure a rack is in the center position of the oven.
- Have ready a shallow bowl filled with extra sugar for rolling cookies in.
- In a medium bowl, beat together the shortening and sugar until light and fluffy, about 2 minutes.
- Add the egg white and molasses and mix well.
- Add all of the remaining ingredients on top and beat until just combined.
- Scoop tablespoon-size chunks of dough and roll into 1-inch balls. You should get 12-13 cookies. Roll each cookie in sugar. Bake on an ungreased cookie sheet for 11-12 minutes, until the edges of the cookie look firm.
- Let cool on the baking sheet for 2 minutes before moving them to a wire rack to cool completely. The cookies will be very soft, but they will firm up as they cool.
Notes
Do not use blackstrap molasses for this recipe--it has a strange savory flavor.
You may substitute unsalted butter instead of shortening.
You may also double the recipe.
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Nutrition Information:
Yield:
12Serving Size:
1
Amount Per Serving:Calories: 106Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 112mgCarbohydrates: 19gFiber: 0gSugar: 11gProtein: 2g
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FAQs
Ginger Snaps are simply a variation of the traditional Gingerbread cookie. They're known for their crisper quality; their “snap” if you will.
Are ginger snaps healthier than other cookies? ›
Most ginger snaps are lower in fat and sugar than other types of cookies, and you'll also get a good dose of certain vitamins and minerals, as well.
Why aren t my gingersnaps cracking? ›
The oven isn't hot enough. (it needs to set the top before the middle's fully risen) Not enough leavening (it needs to be strong enough to crack the top once it's set) Using a single-acting baking powder (double acting gives extra rise when it gets heated)
Are there any benefits to eating ginger snap cookies? ›
Ginger snaps are made with a combination of flavorful spices, particularly ginger, that give them their unique taste and aroma. In addition to the wonderful flavor, ginger snaps cookies offer a range of health benefits, including aiding digestion, reducing inflammation, and boosting the immune system.
Are speculoos and gingersnaps the same? ›
Speculoos (or sometimes spelled speculaas) is a Belgian cookie. Imagine a gingersnap on steroids. Bolder and much more aggressive than typical gingersnaps, Speculoos cookies are brimming with dark brown sugar, cinnamon, nutmeg, cloves, white pepper, ginger, and cardamom.
Why are my ginger snap cookies flat? ›
Check your oven
If your oven is too hot, the fat melts faster than the cookie can set, and you end up with pancake cookies. Always preheat your oven and invest in a good oven thermometer. Even new ovens can be incorrectly calibrated, so check the actual temperature every time you put a pan in the oven.
Which is considered the healthiest of the cookies? ›
Oatmeal raisin probably has the best fiber/whole grain, flourless chocolate is better if you're trying to be low carb, meringues are probably lowest calorie. I'd say oatmeal raisin is a very nutritious cookie.
Are ginger snaps anti inflammatory? ›
Gingersnaps are a healthier alternative to other cookies, being that they are generally low in calories and have many benefits. The ginger that is in these cookies has anti-inflammatory properties, is known to help treat nausea and fight heart disease and other illnesses.
Can you eat expired ginger snaps? ›
Unopened commercial gingersnap cookies can last up to 2-3 months past the date printed on their package, thanks to the added preservatives. Once opened, they should be consumed within 1-2 weeks for the best taste and texture, but you will usually have up to a month before noticing a stale flavor.
Why are my ginger snaps puffy? ›
A whole egg (rather than just the yolk) gives the cookie some levity (/puffiness) while keeping the cookie nice and tender. A blend of baking powder and baking soda (rather than just soda)
“Light molasses is the sweetest and mildest out of the bunch because it is made from the first boiling cycle,” she said. “I like to use this type of molasses because it adds moisture to cookies, resulting in a soft and chewy texture.”
Can diabetics eat gingersnaps? ›
Generally, ginger is safe for consumption by individuals with diabetes. It may also offer several health benefits that can support diabetes management. Evidence notes that ginger can be beneficial for digestive health and reducing nausea and vomiting.
Can you eat too many ginger snaps? ›
Ginger is safe to eat daily, but experts recommend limiting yourself to 3 to 4 grams a day — stick to 1 gram daily if you're pregnant. Taking more than 6 grams of ginger a day has been proven to cause gastrointestinal issues such as reflux, heartburn and diarrhea.
Can dogs eat ginger snaps? ›
Dogs cannot eat ginger snaps. Feeding your dog ginger snaps can upset your dog's stomach or lead to long-term health issues.
Are ginger snaps and spiced wafers the same? ›
Spiced wafers are best compared to ginger snaps, although there are distinct differences. Containing a mix of autumnal spices including ginger, cinnamon, allspice, molasses, and cloves, these tough cookies have a more complex flavor than traditional ginger snaps.
What is another name for ginger snaps? ›
The gingersnap is also known as a "ginger nut," especially in the U.K. It's a sweet, brittle cookie that's flavored with plenty of ginger and often other spices like cinnamon, cloves, or nutmeg, and baked in small rounds.
Are ginger nuts the same as ginger snaps? ›
It also appears in spice nut, a now obsolete synonym for ginger nut ('to induce you to purchase half a pound of the real spice nuts,' Charles Dickens, Sketches by Boz, 1836), and of course in doughnut. The nearest American equivalent is called a ginger snap.
Is gingerbread the same as ginger biscuits? ›
Ginger biscuit should not be mistaken with gingerbread, because the former is a hard biscuit while the latter is thicker and a bit softer and more bread-like. Ginger biscuits are also called ginger nuts, but they are not the same with the pepper nuts. Again pepper nuts are more like gingerbread.
