Old Fashioned Ginger Snap Cookies

Step into the holiday spirit with a plate of Old Fashioned Ginger Snap Cookies! Perfect for a holiday celebration, these easy-to-make cookies are a nostalgic favorite that are much more delicious than store-bought.

Nothing says “holiday cheer” quite like a batch of Old Fashioned Ginger Snap Cookies! These scrumptious cookies use just 10 ingredients to bring together a perfect blend of holiday warm spices and sweetness, making them a go-to choice for parties and gifting.

Passed down from my husband’s family, this gingersnap cookie recipe is my husband’s all-time favorite! While they get a boost of popularity during the holiday time of year, I have made countless batches during every season. They’re perfect for holiday get-togethers, cookie exchanges, or gifting to friends. Bonus: The dough can be made ahead of time and stored in the fridge.

Bake these molasses cookies and get ready to fill your home with the joyful scent and happy feels of the holidays! To all my ginger flavor lovers, you’ll also want to make our Gingerbread Bundt Cake and Spiced Bundt Cake!

Why You’ll Like This Recipe

• Classic Flavor that’s Better than Store-Bought: The combination of ginger, cinnamon, and cloves creates our favorite warm and cozy holiday flavors. With a cup of coffee or glass of milk – the perfect moment!
• Easy to Make with 10 Ingredients: With straightforward steps and simple ingredients, this perfect gingersnap cookies recipe is great for bakers of all levels.
• Perfectly Crisp and Chewy: These Old Fashioned Gingersnap Cookies have a delightful texture that’s nicely spiced and crunchy on the outside while remaining chewy on the inside.
• Makes a Big Batch: Ideal for sharing at family gatherings during the holiday season, these cookies are perfect for cookie exchanges, gifting, or any occasion. Last year I had to make 4 batches!

Ingredients

Scroll down to the end of this post for specific ingredient amounts in the recipe card. 

• Shortening: Helps create a tender and chewy texture in the cookies.
• Salted Butter: Adds richness and flavor.
• Granulated Sugar: White sugar the dough add contributes to their crispiness.
• Unsulphured Molasses: Provides moisture and depth of flavor, traditional with ginger snaps. Go with unsulphured, not blackstrap molasses.
• Eggs: Bind the ingredients together, adding moisture and structure.
• All-Purpose Flour: The base of the cookie dough, providing structure and stability.
• Baking Soda: Acts as a leavening agent, helping the cookies rise and become light and airy.
• Ground Cinnamon: Adds warmth and a sweet-spicy flavor.
• Ground Cloves: Contributes a rich, aromatic quality.
• Ground Ginger: The star spice that gives ginger snaps their signature flavor.
• Salt: Balances the sweetness and enhances the flavors of the cookies.
• Demerara Sugar or Granulated Sugar: For rolling the cookies, adding a delightful crunch with the sugary top and an extra layer of sweetness.

Tools You’ll Need

• 12″x17″ Cookie Sheet
• Hand Mixer or Stand Mixer
• Mixing Bowls
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Spatula
• Large Scoop
• Parchment Paper

How to Make Old Fashioned Ginger Snap Cookies 

1. Preheat oven to 375°F. Line 12×17-inch sheet pans with parchment paper.
2. In the bowl of a stand mixer or large mixing bowl with an electric hand mixer, cream together shortening, butter, and granulated sugar until light and fluffy.

3. Add molasses and the eggs, and mix well until fully combined.

4. In a separate bowl, whisk together flour, baking soda, ground cinnamon, ground cloves, ground ginger, and salt.

5. Add the flour mixture to the wet ingredients, stirring until well combined. The dough will be slightly sticky. Chill for an hour.

6. Using a 2-tablespoon cookie scoop or 2 spoons, scoop out dough balls. Pour the Demerara sugar or granulated sugar in a small bowl. Roll the tops of the dough in the sugar. Place on the prepared baking sheets. Space at least 2 inches apart.

7. Bake for 9-11 minutes, or until the edges are set and the tops are slightly cracked. Cool 1 minute on the pan, then transfer to a wire rack to cool completely.

Pro Tips and Substitutions

• Shortening Swap: If you prefer, you can use all butter instead of shortening for a richer flavor, though it will change the texture.
• Molasses Variations: Use dark or light molasses depending on your flavor preference; dark will provide a more robust taste.
• Spice Adjustments: Feel free to increase the ginger or cinnamon if you like a stronger spice flavor.
• Cookie Size: Feel free to adjust the size of the balls of dough your baking. Just ensure you adjust the bake time accordingly.
• Add-Ins: Consider adding chopped nuts or chocolate chips for a unique twist on the classic cookie. Melted white chocolate drizzled on top looks beautiful.
• Cookie Texture: If you’re a chewy cookie lover, bake them for the lesser amount of time. Want a crispy gingersnap cookie, bake them for the greater length of time. You can always bake a couple a couple first to see how you like them first. I love a slightly chewy middle!

Storage

Store ginger snap cookies in an airtight container at room temperature for up to a week for optimal freshness.

You can freeze the dough for up to 3 months; scoop out cookie dough balls, place them on a baking sheet in a single layer, freeze until solid, then transfer to a freezer-safe container or wrap with plastic wrap followed by aluminum foil. Bake straight from the freezer, adding a minute or two to the baking time.

Frequently Asked Questions

More Holiday Cookie Recipes

• Haystack Cookies
• Rice Krispie Date Balls
• Best Graham Cracker Toffee (5 Ingredients!)
• Whipped Shortbread Cookies