The best kind of Gingersnap Cookies is one with a slight crunch around the outer edges and a soft chewy center.
Packed with traditional ginger cookie flavors of cinnamon, nutmeg, and molasses, these are a classic holiday favorite.
I grew up making my grandma’s Ginger Cookies every holiday season. My mom loves making my grandmother’s recipe. This could be because every time we took it friends or neighbors, people raved about them. In fact, my mom started adding them to the Christmas plate we would give to family & friends when I was young and I still carry that same tradition today.
With that said, I love Ginger Snaps, the ones you can buy at your local grocer. So this year I wanted to make them but I soon found that a real snap recipe homemade isn’t as good as the ones in the store, I found they were too crumbly.
I came to find that the best Ginger Snap was one with a soft, chewy center and a crisp outer edge. This allowed for not too many crumbs while still giving that nice initial crunch.
My sister loved the idea of dipping them in white chocolate. I will have to admit it is a nice change-up, but I will still stick to the traditional way, so half of the batch from now on will be dipped and the other half left untouched.
Are Gingersnap Cookies hard or soft?
What’s the difference between Gingerbread and Gingersnap cookies?
Traditionally Gingerbread cookies are soft and chewy, whereas a Gingersnap tends to be crisp and crunchy.
How do I make Gingersnap Cookies?
- Preheat oven to 350°.
- In a small mixing bowl combine the flour, baking soda, ginger, cinnamon, and salt; set aside.
- In a large mixing bowl or stand mixer combine sugar and oil.
- Beat in eggs in at a time until combined.
- Stir in molasses, then gradually add the dry mixture into creamed mixture and mix well.
- Using a cookie scooper, scoop dough into 3/4-in. balls and roll in sugar.
- Place 2 in. apart on an ungreased cookie/baking sheet. Place in preheated oven and bake for 10-12 minutes, I love mine a little soft so I remove at 10 minutes. Once baked, remove from the oven and allow the baking sheet to cool on a wire rack.
- If you are dipping your Ginger Snaps, add melting chips and shortening/oil in a small bowl. Please in microwave and heat in 30-second intervals, stir in between until chips are melted and smooth. Then dip cookies however you would like, we prefer to dip, 1/2 of the cookie into the chocolate or drizzle over the cookies, place dipped cookies on parchment or wax paper until chocolate is set.
The fact that Ginger Cookies have been a tradition in my family for 4 generations, these cookies have a special place in my heart. I love anything ginger, whether is in a nice stir-fry dinner or another type of dessert, I love the hint of spiciness it gives.
Over the holidays I make a few ginger recipes, over and over again. I really don’t care if my family gets sick of these recipes over and over again, because it really is these few months out the entire year that we make all things ginger.
Other favorite ginger recipes for the holidays include:
Interested in making a holiday plate of goodies for your family and friends as a gift this holiday season, check out all of the goodies we include on our Holiday Baking Plate.
- French Cakes
- White Chocolate Peanut Butter Fudge
- Peanut Brittle
- English Toffee
- Coffee Cake
- Zucchini Bread
While I love sharing our family’s favorite recipes for the holiday season, I would love to hear about some of yours. Feel free to share them in the comments below and don’t forget to include any stories behind them.
xo San
Gingersnap Cookies
This recipe for Gingersnap Cookies are packed with traditional ginger cookie flavors of cinnamon, nutmeg, and molasses, these are a classic holiday favorite.
Servings: 48
Calories: 134.65kcal
Ingredients
- 2 cups sugar
- 1 1/2 cups vegetable or canola oil
- 2 eggs large, room temperature
- 1/2 cup molasses
- 4 cups flour
- 4 teaspoons baking soda
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons salt
- 2 cups white chocolate chips
- 2 tablespoons shortening
Instructions
- Preheat oven to 350°.
- In a small mixing bowl combine the flour, baking soda, ginger, cinnamon, and salt; set aside.
- In a large mixing bowl or stand mixer combine sugar and oil.
- Beat in eggs in at a time until combined.
- Stir in molasses, then gradually add the dry mixture into creamed mixture and mix well.
- Using a cookie scooper, scoop dough into 3/4-in. balls and roll in sugar.
- If you are dipping your Ginger Snaps, add melting chips and shortening/oil in a small bowl. Please in microwave and heat in 30-second intervals, stir in between until chips are melted and smooth. Then dip cookies however you would like, we prefer to dip, 1/2 of the cookie into the chocolate or drizzle over the cookies, place dipped cookies on parchment or wax paper until chocolate is set.
Nutrition
Calories: 134.65kcal | Carbohydrates: 23.43g | Protein: 1.76g | Fat: 3.92g | Saturated Fat: 1.72g | Cholesterol: 8.4mg | Sodium: 174.86mg | Potassium: 87.89mg | Fiber: 0.31g | Sugar: 15.4g | Vitamin A: 12.15IU | Vitamin C: 0.04mg | Calcium: 24.71mg | Iron: 0.72mg
Save
My mom loves gingersnaps. I can’t wait to bake these up as fun surprise for her! Thanks or the idea and the recipe!
Of course, I hope she enjoys them! That is a very sweet surprise 🙂
Call me crazy, but I want to make Gingersnaps in August! One question – there is no cinnamon listed in the ingredients, but in the instructions you say to add cinnamon with the dry ingredients. What would the amount be? Thank you!
I think gingersnaps are good all year! Thank you for catching that, it should be 2 teaspoons of cinnamon. I hope you enjoy them!