Whether you call them Gingersnaps, Ginger Snaps, Ginger Doodles, Ginger Biscuits, or Ginger Nut, these cookies are just plain good! They’re great any time of the year or especially during Thanksgiving and Christmas time!
Once fall hits, I like making batches and batches of these ginger snap cookies to have in my cookie jar from September all the way through Christmas. To dress these ginger snaps up for Thanksgiving and Christmas I like to dip half of each cookie in white chocolate and cover them in festive sprinkles like in the pictures below. My kids LOVE helping me with the sprinkles!
Common Ginger Snaps questions answered:
Are ginger snaps and molasses cookies the same thing?
They are very, very similar with just 1 major difference. Ginger Snaps are nice and crisp hence the “snaps”, and molasses cookies are soft and chewy. You can easily make this recipe into molasses cookies by simply baking the cookies for just 9 minutes.
Are gingerbread cookies the same as ginger snaps?
They are very similar. Gingersnaps are a bit crisper, the dough is a little wetter, and ginger snaps are rolled in sugar before baking. Whereas gingerbread is a slightly drier dough so it can be rolled out and cut into shapes, and the dough is not rolled in sugar before baking.
Are ginger snaps good for acid reflux?
Some people say that the anti-inflammatory properties of the ginger in these cookies helps soothe inflammation of the esophagus which is one of the main contributors to acid reflux. Ginger can also reduce nausea.
Cook’s Note – Ginger Snap Recipe:
- Leftover cookies can be kept in an airtight container at room temperature for up to 4 days.
- This dough also freezes well. Just scoop the dough onto a cookie sheet and pop the cookie sheet into the freezer until frozen solid, about 1 hour Then, place the frozen dough in a freezer bag. When you’re ready to bake the cookies, roll the dough into the sugar and add an additional 6-7 minutes to the baking time.
Cook’s Tools – Ginger Snaps:
ONE YEAR AGO: Soft Centered Fudge Cakes
TWO YEARS AGO: Slow Cooker Beef Stew
THREE YEARS AGO: Skinny Stuffed Shells
FOR THE COOKIES:
- 2 1/4 cups all-purpose flour
- 2 teaspoon soda
- 1/2 teaspoon salt
- 1 1/4 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup dark brown sugar
- 3/4 cup vegetable shortening
- 1/4 cup molasses
- 1 large egg
FOR THE COATING:
- 1/4 cup granulated sugar
- Move the oven rack to the middle position and preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or silpats. In a medium bowl whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
- In a large mixing bowl add in the dark brown sugar, vegetable shortening, molasses, and the egg.
- Beat with a hand mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the flour to the sugar mixture and mix on low speed until combined and no flour streaks remain about 1-2 minutes.
- Place 1/4 cup of granulated sugar into a pie plate. Use a 1 1/2 teaspoon scoop to scoop the cookie dough, and then roll the cookie dough into balls between your hands. Place the cookie dough balls into the pie plate and shake gently until the dough is coated in sugar.
- Place the dough balls 2 inches apart on the prepared cookie sheets and bake for 11 minutes.
- Cool the cookies on the cookie sheets for 5 minutes, and then move them to wire racks to cool completely.