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Home » Recipes » Cookies

Crunchy Ginger Snap Cookies

Published: Dec 9, 2019 by AmyG Modified On: Jan 22, 2025. This post may contain affiliate links. Leave a Comment.

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.

Soft Ginger Cookies on a wooden board with ginger
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Jump to:
  • Here's Why You'll Love this Dish
  • Ingredients
  • Choosing a Molasses
  • How to Make Crunchy Ginger Snap Cookies
  • How to Tell When they are Done
  • Storing Your Cookies
  • Top Tips
  • Substitutions and Variations
  • Answers to Commonly Asked Questions
  • Recipe Details
  • Top Tips
  • PIN it for later.
  • Food Safety
  • Comments

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

This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.

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.

making ginger cookie dough balls

Pinch off small amounts of dough and roll into 1 inch balls

rolling ginger cookie dough in sugar

Then roll each ball into sugar mixed with cinnamon (cinnamon sugar)

raw ginger cookies on a baking sheet

Place each ball on a baking sheet line with parchment paper about 2 inches apart.

baked Soft Ginger Cookies on baking sheeet

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

How did ginger snap cookies get their name?

Ginger snap cookies get their name from the sound they make when you snap them in two.

What is a substitute for gingersnap crumbs?

Graham cracker or biscoff cookie crumbs make a perfect substitute for gingersnap crumbs.

Recipe Details

Soft Ginger Cookies on a wooden board with ginger

Crunchyy Ginger Snap Cookies

https://easyhomemaderecipes.ca
AmyG
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.
5 from 1 vote
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Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Cookies
Cuisine American
Servings 100 Cookies
Calories 35 kcal

Equipment

  • baking trays
  • measuring cups and spoons
  • parchment paper

Ingredients
  

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

Coating

  • 3 tbsp sugar
  • 1 tsp cinnamon

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

Serving: 1Calories: 35kcalCarbohydrates: 5gProtein: 0.3gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 2mgSodium: 35mgPotassium: 16mgFiber: 0.1gSugar: 3gVitamin A: 3IUVitamin C: 0.002mgCalcium: 3mgIron: 0.2mg
Keyword Christmas, cookie tray, desserts
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Ginger snap cookies on a wooden cutting board PIN

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.

More Cookie Recipes

  • chinulille on a red plate FI
    Mom's Recipe for Calabrese Chinulille
  • Biscotti Savoiardi in a China Plate FI
    Savoiardi Ladyfinger Biscuits
  • Orange cookies on a white plate
    Italian Orange Cookies Biscotti All'Arancia
  • cookies in a green plate
    Nonna's Italian S Cookies Recipe

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