Is there anything better than a Crunchy Ginger Snap Cookie? I love these cookies because they smell so good as they are baking and taste even better once they are out of the oven and cool enough too eat.
Like cookies? Try my Mom's Recipe for Calabrese Chinulille, Italian Biscotti with Hazelnuts or my Italian Orange Cookies.
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These Ginger Snap Cookies are very easy to make. If you have a stand mixer, use it. Otherwise you can use a hand mixer to make these cookies. And if you don't have any kid of mixer, don't worry. A mixer isn't a must to make these cookies but it helps to ensure that the ingredients are combined well.
The molasses gives these cookies a deep rich taste. But the star of this cookies is the added ginger and cinnamon that give the cookie that "snap".
Here's Why You'll Love this Dish
- perfect cookie to add to your Christmas Cookie Tray
- flavor of ginger and molasses give this cookie a comforting taste
- easy to make
- ready in less than an hour
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Ingredients
These crunchy ginger snap cookies come together with flour, ginger, baking soda, cinnamon, shortening, sugar, eggs, molasses and a pinch of salt.
For exact measurement details see recipe card...
Choosing a Molasses
You may ask what is molasses and how do I choose which one will be good for this recipe. Well the short answer is that molasses is a thick black syrup after the sugar has been removed from the sugar cane juice. It is dark and sticky and has a warm, sticky and smokey flavor. The darker the color the more intense the flavor is. For this Ginger Snap Cookie recipe I used a dark molasses.
How to Make Crunchy Ginger Snap Cookies
Preheat oven to 350℉ degrees Sift together flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Whisk the dry ingredients together so that they are well blended.
In a mixing bowl of a stand mixer fitted with paddle attachment, beat the shortening until creamy. Beat in the egg and dark molasses. Add in flour a little at a time until a soft dough forms.
Pinch off small amounts of dough and roll into 1 inch balls
Then roll each ball into sugar mixed with cinnamon (cinnamon sugar)
Place each ball on a baking sheet line with parchment paper about 2 inches apart.
Bake in preheated oven for about 10 minutes, until the tops are slightly cracked. Take out of oven and let cool completely.
How to Tell When they are Done
For the Best Ginger Snap Cookies watch them bake paying attention to them rising and cracking. They don't take too long to bake. Bake the cookies keeping an eye on them, particularly that the base of the cookie doesn't burn. These cookies will take about 10 minutes to bake and will come out of the oven soft but then harden as they cool down. Check on the cookies at about 8 minutes.
You want to watch for a shell that cracking but is firm, but if pressed remains somewhat firm. Sort of like pressing your right thumb into the palm of your left hand. Check on the cookies at about 8 minutes. If at 10 minutes they are too soft, leave to bake for a couple of more minutes. But don't leave them too long or else you'll end up with a hard, dense cookies.
Cool completely before you decide to eat one to avoid scorching your mouth.
Storing Your Cookies
These cookies store very well. Just remember to cool them completely before your store them. You can place them in a plastic container sealed tightly or in a zipper bag for 2 to 3 weeks.
Leftover cookies can be frozen for about one to two months. When you are ready to use your frozen cookies, take them from the freezer to the fridge overnight. Once thawed out, you can move them from the fridge to room temperature always keeping them in a sealed container.
Top Tips
If you have to, roll the balls into shape and then place the dough balls in a bowl filled with cinnamon sugar.
The cookies should be spaced at least two inches apart, so that they are not to close to one another as they bake.
Substitutions and Variations
Here are a couple of ways you can make these cookies a little different:
- flatten - instead of leaving them in a round ball, flatten them out like regular cookies using the bottom of a glass
- Chocolate - add chocolate chip to make a ginger chocolate cookie
- Sweetener - use a sugar substitute
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Answers to Commonly Asked Questions
Ginger snap cookies get their name from the sound they make when you snap them in two.
Graham cracker or biscoff cookie crumbs make a perfect substitute for gingersnap crumbs.
Recipe Details
Crunchyy Ginger Snap Cookies
https://easyhomemaderecipes.caIngredients
Cookie Dough
- 2 cups all purpose flour
- 1 tbsp ground ginger
- 2 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- ¾ cups shortening
- 1 cups sugar
- 1 egg
- ¼ cups dark molasses
Instructions
- Preheat oven to 350℉ degrees Sift together flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Whisk the dry ingredients together so that they are well blended.
- In a mixing bowl of a stand mixer fitted with paddle attachment, beat the shortening until creamy. Beat in the egg and dark molasses. Add in flour a little at a time until a soft dough forms.
- Pinch off small amounts of dough and roll into 1 inch balls, then roll each ball into sugar mixed with cinnamon (cinnamon sugar). Place each ball on a baking sheet line with parchment paper about 2 inches apart.
- Bake in preheated oven for about 10 minutes, until the tops are slightly cracked. Take out of oven and let cool completely.
Notes
Top Tips
If you have to, roll the balls into shape and then place the dough balls in a bowl filled with cinnamon sugar. The cookies should be spaced at least two inches apart, so that they are not to close to one another as they bake.Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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