Old Fashioned Ginger Snap Cookies
Try this delicious Old Fashioned Ginger Snap Cookies recipe for a classic, crispy cookie with a chewy center and plenty of spice.
Servings: 30 cookies
Calories: 140kcal
Equipment
Ingredients
- ¾ cup 150 g vegetable shortening
- 1 cup 190 g granulated sugar
- ½ cup 165 g unsulphured molasses
- 2 teaspoon vanilla extract
- 1 large egg room temperature
- 2⅓ cups 350 g all-purpose flour
- 2 teaspoon 10 g baking soda
- 1 tablespoon 15 g ground ginger
- ½ teaspoon ground black pepper
- 2 teaspoon 10 g ground cinnamon
- ½ teaspoon freshly grated nutmeg or ½ teaspoon pre-ground nutmeg
- ½ cup 95 g sugar to roll dough in
- ¼ cup 48 g turbinado sugar, to roll dough in
Instructions
- In a large mixing bowl with an electric mixer, cream shortening and sugar for about 3 minutes.
- Add molasses, egg, and vanilla extract. Mix again until everything is combined.
- In a separate large mixing bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground black pepper, ground cinnamon, and the grated nutmeg. Add the dry ingredients to the wet ingredients in batches (I did about a third of the dry ingredients at a time, mixing in well after each addition).
- Cover with plastic wrap and chill the gingersnap dough in your refrigerator for at least 1 hour up to overnight.
- When ready to bake, preheat the oven to 350 degrees (180 degrees C).
- Mix turbinado sugar and the ½ cup of granulated sugar together on a large plate.
- Use a small cookie scoop to scoop out dough and roll gently into balls. Roll the cookie dough in the sugar on the plate until fully coated in sugar.
- Place each sugar-coated cookie ball 2 inches apart on two parchment-lined baking sheets. Bake at 350 degrees C (180 degrees C) for 6 minutes, turn the baking sheets 180 degrees for even baking, then bake for another 6-7 minutes.
- Allow the cookies to cool for 5 minutes on the baking sheet before carefully transferring to a wire cooling rack to completely cool for 10-15 minutes.
- Keep in an airtight container to keep the gingersnaps snappy for 3-5 days. They will soften the older they are.
Notes
Pro Tip: Freezing Cookies and Dough
Freeze your gingersnaps in a freezer-safe, zip-top bag for up to 6 months. You can also freeze the unbaked dough on a baking sheet then put them into the freezer-safe zip-top bag to bake whenever needed. Want chewy gingersnaps? Leave them in a cookie jar or other not-air-tight container. They'll be soft in a few hours.Nutrition
Serving: 1g | Calories: 140kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 75mg | Fiber: 1g | Sugar: 7g