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+ servings
A close up picture of a stack of gingersnap cookies.
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5 from 7 votes

Gingersnap Cookies

This Gingersnap Cookie recipe makes the best Christmas cookies. They’re soft but crispy and have the perfect balance of molasses and spices.
Prep Time25 mins
Cook Time12 mins
Cooling Time45 mins
Total Time1 hr 22 mins
Course: Dessert
Cuisine: American
Keyword: Christmas, cookies, ginger
Servings: 60 people
Calories: 62kcal
Cost: $3.01


  • baking sheets
  • measuring cups
  • Liquid measuring cup
  • Measuring spoons
  • mixing bowls
  • handheld mixer
  • 1/2 Tablespoon scoop
  • whisk
  • pie plate



  • 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


  • ¼ cup granulated sugar


  • Preheat the oven to 375 degrees F. Position the oven rack in the middle. Prepare 2 baking sheets with parchment paper or baking mats. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside when finished.
  • In a large mixing bowl, combine the dark brown sugar, vegetable shortening, molasses, and the egg.
  • Using a hand mixer, beat the mixture until light and fluffy, about 2-3 minutes, on medium speed.
  • Add the flour to the sugar mixture. Mix until combined on low speed, about 1-2 minutes, until no flour streaks remain.
  • Put ¼ cup of granulated sugar into a pie plate. Scoop the cookie dough using a 1 ½ teaspoon scoop. Roll the cookie dough into balls between your hands. Set the dough balls into the pie plate and shake gently to cover the dough in sugar.
  • Set the dough balls on the prepared cookie sheet, 2 inches apart. Bake for 12 minutes.
  • Let the cookies cool on the cookie sheets for 5 minutes. After 5 minutes, move them to a wire rack to cool completely.


  • This recipe makes about five 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.


Serving: 1cookie | Calories: 62kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 59mg | Potassium: 32mg | Fiber: 1g | Sugar: 5g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg