Old Fashioned Gingersnap Cookie
A Perfect Holiday Cookie
Are you looking for an Old Fashioned Gingersnap Cookie recipe that is the perfect blend of ginger, cinnamon, and molasses in one delicious cookie? Look no further. There are multiple family recipes we make every holiday season and this cookie is one of them.
Gingersnap cookies tend to be popular at the holiday season, but you can make this recipe year-round. The spice blend in this recipe will warm you up inside and makes the perfect accompaniment to a glass of milk or cup of coffee. I received this recipe many years ago from a good friend. I have been making them yearly since then and they never last in our house.
I enjoy this cookie for a variety of reasons. Not only is it a crowd pleaser, but since I doubled the recipe, it yields over 4 dozen cookies. You can use this recipe for holiday cookie swaps or to give to neighbors. It will also accompany those festive charcuterie boards.
How to Make Old Fashioned Gingersnap Cookies
Ingredients
Shortening – This recipe calls for vegetable shortening.
Molasses – Use Grandma’s Molasses for this recipe. It contains no preservatives, artificial flavors or artificial colors. It’s the secret ingredient for baking and cooking.
Granulated Sugar – Also known as white sugar.
Eggs – Organic large eggs are best, but any chicken egg will be fine.
Flour – I use unbleached all-purpose King Arthur flour in this recipe.
Baking Soda + Salt – Used for levening and flavor
Cinnamon, Ground Cloves, Ginger – The perfect spice blend used to give these cookies their delicious signature flavor
Directions for Old-Fashioned Gingersnap Cookie
Cream – Start by creaming the shortening and the sugar.
Add – Eggs and Molasses into the shortening and sugar mixture.
Sift – Dry ingredients should be sifted into a separate mixing bowl.
Combine – Add dry ingredients in batches into the wet ingredients.
Roll – Take 1 inch scoops of dough and roll into white sugar.
Bake – 350 degree oven for 8 – 10 minutes.
Notes About This Old-Fashioned Gingersnap Cookie Recipe
I hope that you try this old-fashioned gingersnap cookie recipe and love them as much as we do. We found that this recipe is the perfect blend of ginger, cinnamon, and molasses in 1 delicious cookie. They never last in our house, because they are so tasty. I also took them to a cookie swap, and they were a huge hit.
Old Fashioned Gingersnap Cookies
Equipment
- Mixer
- Cookie Sheet
- 1 Inch Cookie Scoop
- Parchment Paper
- 3 Bowls
- Spatula
- Cooling Wracks
Ingredients
- 1.5 Cups Vegetable Shortening
- 1/2 Cup Molasses
- 2 Cups Sugar plus, additional for rolling
- 2 Eggs
- 4 Cups Flour
- 2 tsp Baking Soda
- 1/2 tsp Salt
- 2 tsp Cinnamon
- 2 tsp Cloves
- 2 tsp Ginger
Instructions
- Preheat oven to 350 degrees.
- Mix shortening and sugar together in a bowl until thoroughly blended.
- Add eggs one at a time. Blend.
- Add molasses and mix thoroughly.
- In a separate bowl sift together the flour, soda, salt, and spices.
- Combine dry ingredients to the egg, shortening, sugar mixture.
- Immedietly roll dough into 1 inch balls.
- Roll each dough ball in sugar until it is completely covered in sugar.
- Place on baking sheet.
- Bake for 10 minutes or until dough is set.
- Cool on baking sheet.
- Transfer to wire wracks to completely cool.
- Store in an airtight container for 1 week.
A new post! Molasses and ginger were never my favorite cookies, but I love them now. The plus is that the house smells so good when they are baking.
I never thought anyone in my house would love them as much as they do, but here we are lol!