Grandma’s Gingersnaps Recipe
You’re looking at my absolute favorite Christmas cookie. I have zero willpower when a plate of these cookies are around! Gingersnaps are soft, chewy, and so full of spice! I have a theory that the intense spiciness is cooled only by the sweetness, which makes you crave cookie after cookie! Plus, the chewiness just keeps you going back for more. This recipe is my grandmother’s recipe, which is why it contains shortening. She generally always baked with shortening instead of butter, but you can absolutely use unsalted butter in its place. This is a small batch recipe of’ gingersnaps. It makes just 1 dozen cookies, which is perfect for enjoying with your family, without too many leftover cookies! The way I see it is once the first batch of gingersnaps are gone, you’re free to make another batch of Christmas cookies, like Christmas lights cookies, hot cocoa cookies, or fun Christmas sugar cookie cut outs. I also love that this recipe only makes 1 dozen, because it’s perfect for baking with kids. While kids love to bake cookies around the holidays, I’ve found that they lose interest after scooping 4.3 cookies, heh. This recipe makes just enough for the family, and to keep the kids entertained.
What are Ginger Snaps?
Ginger snaps are the greatest holiday cookie ever baked. Ok, jokes aside, they’re a chewy molasses-based cookie that is full of warm, spicy ginger flavors. They’re coated in sugar before baking, giving them a sparkly appearance and cracks on the surface of the cookie.
Ginger Snap Ingredients
shortening or butter granulated sugar (plus extra for rolling the cookies in before baking) one large egg white: we don’t need the egg yolk because this is a small batch recipe. You can find ways to use leftover egg yolks here. molasses: Do not use blackstrap molasses, because it has a strong savory flavor that will make your cookies taste funky. Use the regular molasses with the grandma on the label. all-purpose flour ground ginger: Use the freshest ground spices for baking. I like to replace all of my spices right before the holiday baking season so they’re all fresh and super spicy! ground cinnamon baking soda, a lot of it. Baking soda is actually what makes these cookies crinkle and have big fissures in the surface. The acidity of the baking soda weakens the gluten in the dough, which allows for more bubbles to form in the dough during baking. Then, the dough puffs and collapses, creating extra crackles to let the excess moisture evaporate.
How to make gingersnaps:
Gingersnap Recipe Tips
Molasses - Please use regular Grandma’s molasses. Any natural type of molasses that is labeled blackstrap has a very odd savory flavor to it, and I don’t recommend it at all.
How to Store Ginger Snaps
These cookies have a lovely chewiness that only improves the day after baking. I store these cookies at room temperature in an air-tight container. They last for 3 days, though they’re usually gone on day 1 in my house!
Do not use blackstrap molasses for this recipe–it has a strange savory flavor. You may substitute unsalted butter instead of shortening. You may also double the recipe.
Baker's Half Sheet Pan (2 Pack)
