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These old fashioned gingersnaps have all the flavors and snappiness of their store-bought counterparts! They have the perfect balance of ginger and molasses and a good amount of crunch!
In truth, you know what I love about gingersnaps? Other than their snappy, ginger awesomeness? Markedly, the batter doesn’t require any chilling. So you can easily whip up a new batch in under 45 minutes. Gingersnaps have a similar flavor to these chewy molasses cookies but with more ginger.
My husband and I are HUGE fans of gingersnaps. On account of this, we went on a quest to find the perfect recipe several years ago and this recipe was it. We tried three others, some modern and some vintage, but none had the same ginger flavor or replicated the taste and texture of a store-bought snap.
In fact, you know who else loves gingersnaps? My Dad. That’s right. What’s more, he’s the one who taught me that the old-fashioned ones that come in a paper bag at the grocery store are where the flavor’s at. He wouldn’t say it like that though; without doubt, he’s much too dignified.
These are fabulous gift cookies because they travel extremely well. No need to worry about them falling apart or drying out as long as you package them in a tin.
A quick note based on my many trials with this recipe: The cook time varies altogether by the type of cookie sheet that you use. I specifically like to bake these on a light, thin cookie sheet. Ungreased and no parchment. Whereas, I baked one batch on a slightly thicker, darker sheet and they burned in the same amount of time. Just watch and adjust accordingly depending on the needs of your cookies and oven.
Gingersnaps are the only Christmas / Winter cookie that I unquestionably eat all year round. It just seems a damn shame to limit the snappy awesomeness to 1/12th of the year. Don’t cha think?
Mmmmm, No Bake Speculoos Rum Balls were Day 11 of 2021’s 12 Days of Christmas Cookies.
Cant get over my SUCCESSFUL Day 10 Old Fashioned Fudge.
These stunning Homemade Speculoos Cookies were Day 9!
Day 8 (a new personal fave) was Double Chocolate Biscotti!
Day 7 (Part 2) of the annual 12 Days of Christmas Cookies 2021 were Cinnamon Almond Bars!
Traditional Raspberry Linzer Cookies were Day 7 (Part 1) of 12 Days of Christmas Cookies 2021!
These Cardamom Crescent Cookies were Day 6!
We adored Part 2 of Day 5: the traditional Pfeffernüsse Cookies!
Part 1 of Day 5 was the wondrous: Moravian Christmas Cookie!
We all loved Day 4 of the 12 Days of Christmas Cookies: Orange Financiers!
Day 3 of the 12 Days of Christmas Cookies: Pistachio Cranberry Sablee Cookies!
We had Day 2 of the 12 Day Christmas Cookie celebration: Cashew Caramel Pretzel Blondies!
Don’t forget about Part One of Day 2 of the 12 Day Cookie Extravaganza: Hungarian Walnut Rolls!
And who could leave out Day 1, Italian Pizzelles!? Make them all!
Old Fashioned Gingersnaps
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- ½ teaspoon kosher salt
- ¾ cup butter only slightly softened
- 1 cup granulated sugar
- 1 egg
- ¼ cup unsulphered molasses
- 1 cup sugar for topping
- ½ teaspoon cinnamon for topping
Instructions
- Preheat the oven to 350° F.
- Sift together the flour, ginger, soda, cinnamon and salt into a mixing bowl; stir with a whisk to evenly distribute all the spices and soda. Sift a second time into another bowl.
- Beat the butter until creamy in a large mixing bowl with a hand mixer on high; gradually add sugar. Add the egg and molasses, beat well. Sift 1/3 of the flour mixture into the butter, stir to combine with a wooden spoon. Repeat twice more with 1/3 of the flour each time.
- Whisk together 1 cup sugar and ½ teaspoon cinnamon in a small bowl. Pinch off small portions of dough and roll into a ball approximately the size of a marble. Roll in cinnamon sugar and place 2 inches apart on a thin ungreased baking sheet.
- Bake in preheated oven 10 minutes for crispy perfection. The tops should be cracked and browned. If you cook 8 minutes they will have crispy outsides and soft centers…you know, if that’s your thing.
