It’s officially December which means it is time for my “12 Days of Christmas Recipes”! For day one we are making the best ever gingersnaps. These gingersnaps are soft, chewy, and have all the best Christmas flavors!
This recipe actually has a lot of family significance! This is my grandma’s gingersnap recipe and she made it all the time. Then, when my parents started dating they got into an argument over who had the better gingersnap recipe. To settle the debate, they had a bake-off! My dad made this recipe, my mom made hers. Judging on how I just told you that my dad made this recipe, it’s clear that he won! Ever since then, this has been a go-to cookie recipe for my family!
A lot of gingersnap recipes give you thin, crispy cookies. I’m not a huge fan of these. This recipe, though, gives you big, soft cookies! The dream!
what ingredients do i need for this recipe?
- white sugar
- baking soda
- ground ginger
Molasses can be found at any grocery store, usually on the baking aisle! The molasses and ground ginger are what give these cookies their distinct flavor. And what make them taste Christmas-y!
If you can’t find shortening or live somewhere where it isn’t sold, you can us all butter instead. It will alter the consistency a bit, but it will work!
tips for these gingersnaps
The thing that gives these cookies their distinct look is rolling them in sugar! Before we cook the dough, roll each dough ball in granulated white sugar. You can just dip the top half in sugar, or roll the entire thing! Both work fine.
These cookies have enough grease in them that they don’t need to be on heavily greased baking sheets. Either lightly grease your baking sheet or use a silicone mat! Either one works great and your cookies won’t stick to the pan.
other cookie recipes you will love!
- 2 cups sugar
- 1 cup shortening
- 1/2 cup butter slightly softened
- 2 eggs
- 1/2 cup molasses
- 4 cups flour
- 1 tbsp baking soda
- 1 1/2 tsp cinnamon
- 1 tsp salt
- 1 tsp ground ginger
- 1/4 cup white sugar to roll the dough balls in
- Preheat the oven to 350. Add sugar, shortening, and butter to a large bowl or the bowl of a stand mixer. Mix for 2-3 minutes until ingredients are fully mixed and fluffy.
- Add eggs and molasses and mix until just combined. Add flour, baking soda, cinnamon, salt, and ginger. Mix until just combined.
- Add the 1/4 cup of sugar to a shallow bowl or plate. Using a 1/4 cup cookie scoop, scoop out dough and roll it into a smooth ball in the palms of your hands. Drop the dough ball into the sugar and roll it around until it is completely coated. Alternatively you can just dip the dough ball so the top half is coated. Either works. Repeat with the remaining dough.
- Bake at 350 for 8-11 minutes. Let the cookies cool on the baking sheet for at least 10 minutes then transfer to a cooling rack. Enjoy!