The best Gingersnap Cookies have 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 to friends or neighbors, people raved about it. 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.
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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?
Gingersnap Cookies should have a nice crisp edge. Traditionally, they have a snap to them. Gingersnaps are a variation of gingerbread and have been around for centuries.
the difference between Gingerbread and Gingersnap cookies
More Holiday Cookies
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.
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Gingersnap Cookies
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.
- 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.
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!
These look so good! Gingersnaps are one of my favorite cookies. I can’t wait to make these!
No doubt, this is really amazing! Definitely a must make!
One of my favorite cookies! Thanks for the easy recipe!
I love these amazing cookies! I am so glad to make them at home these weekend!
is there a temp for me to make this in an air fryer? i really love gingersnap cookies and i want to make them in an air fryer
I have never tried that, but now I will and get back to you!