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Whether you call them Gingersnaps, Ginger Snaps, Ginger Doodles, Ginger Biscuits, or Ginger Nut, this Gingersnap Cookie Recipe is the BEST! They’re great any time of the year or especially during Thanksgiving and Christmas time!
This vintage recipe makes about 60 cookies and costs about $3.01 to make. This works out to only $0.05 per cookie.
Gingersnap Cookie Recipe
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. My kids LOVE helping me with the sprinkles!
These Gingersnaps are a vintage recipe that will give you all the feels of your childhood as you bite into the soft and chewy cookies. The cookies are bursting with the perfect combination of cinnamon, cloves, brown sugar, and molasses.
Package them in a cute bag or tin to deliver to friends and neighbors or make them for your family to enjoy. Either way, you can never go wrong when making Gingersnaps!
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, 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 ginger’s anti-inflammatory properties in these cookies help soothe inflammation of the esophagus, one of the main contributors to acid reflux. Ginger can also reduce nausea.
How long do gingersnaps stay fresh?
Appropriately stored in an airtight container, gingersnaps can stay fresh at room temperature for two to three weeks. You can also freeze them for up to six months.
How to make this Gingersnap Cookie Recipe:
STEP ONE: First, preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
STEP TWO: Next, mix the dry ingredients. Set this bowl aside.
STEP THREE: Now, in a large bowl, combine the wet ingredients with a handheld mixer until light and fluffy. Slowly add in the flour mixture.
STEP FOUR: Then, place ¼ cup of sugar into a pie plate. Scoop the cookie dough one at a time and roll it into a dough ball. Coat the dough balls in the sugar.
STEP FIVE: Place the sugar-coated dough balls on the baking sheets and bake for about eleven minutes.
STEP SIX: Cool completely before serving.
Cook’s Tools – Ginger Snaps:
- baking sheets
- silicone baking mat OR parchment paper
- mixing bowls
- handheld mixer OR stand mixer
- cookie scoop
- pie plate
- wire rack
How much will this Gingersnaps recipe cost to make:
RECIPE COST: $3.01
PER SERVING COST: $0.05
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- 2 ¼ cups all-purpose flour – $0.43
- 2 teaspoons baking soda – $0.02
- ½ teaspoon salt – $0.01
- 1 ¼ teaspoon ground ginger – $0.14
- 1 teaspoon ground cinnamon – $0.04
- ¼ teaspoon ground cloves – $0.11
- 1 cup dark brown sugar – $0.48
- ¾ cup vegetable shortening – $1.08
- ¼ cup molasses – $0.54
- 1 large egg – $0.10
- ¼ cup granulated sugar – $0.06
More Holiday Cookies:
- Cut Out Sugar Cookies
- Christmas Wreath Cookies
- Pecan Snowball Cookies
- Christmas Chocolate Chip Cookies
- Soft Gingerbread Cookies
- Pink Macarons
- Hanging Gingerbread Cookies
- Peppermint Bark Cookies
- Chocolate Crinkle Cookies
- Gingerbread Cookies with Orange Glaze
- Red Velvet Whoopie Pies
- Orange Cranberry Shortbread Cookies
FOR THE COOKIES:
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 ¼ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 cup dark brown sugar
- ¾ cup vegetable shortening
- ¼ cup molasses
- 1 large egg
FOR THE COATING:
- ¼ 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.
- Makes about 5 dozen cookies.
- 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 6-7 minutes to the baking time.