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    You are here Home » Holiday » Christmas

    The Best Gingersnap Cookies Recipe

    Published: Dec 12, 2017 · Modified: Nov 5, 2020 · This post may contain affiliate links. · Leave a Comment

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    Jump to Recipe Print Recipe
    It isn't Christmas without a plate of the Best Gingersnap Cookies! Get the recipe for this holiday classic cookie. Gluten-free and dairy-free versions too!

    It isn't Christmas without a plate of the Best Gingersnap Cookies! Get the recipe for this holiday classic cookie. It can be made gluten-free and dairy-free.

    Gingersnap cookies stacked on cutting board

    In our house we do Christmas Cookies. In fact, we usually make several kinds and love to give them as gifts for the holidays. No matter how many cookies we make, or different recipes we try, we always make these delicious Gingersnap Cookies every year!

    Jump to:
    • How to
    • Gluten Free
    • Vegan
    • Storage
    • Fun Uses
    • Recipe
    • More Dessert Recipes

    How to

    gingersnap cookie dough balls

    The dough is very easy to make and my kids love to help out! Simply cream the shortening and sugar in your mixer. Beat in the egg and molasses to the creamy mixture. Finally, stir in the other dry ingredients to form your dough.

    My secret for evenly sized cookies is my trusty cookie scoop! Just scoop the dough and then roll it in your hands into a ball. Then toss it in the sugar to coat your dough ball and place it on a parchment lined cookie sheet.

    I find that these turn out better if you give them a little smush down to help them flatten out.

    Gingersnap Cookies on parchment lined baking pan

    After a few minutes in the oven, your house will smell like Christmas and these cookies will be done. While they are warm they will be soft. This is my favorite time to steal a cookie! I love it when they are warm!

    Place your cookies on a cooling rack to cool the rest of the way. As they cool your cookies will harden and get that snappy consistency that they are named for.

    Gingersnap Cookies Stacked on cutting board with cinnamon sticks in background

    Then your only job is to grab a cup of milk or coffee and enjoy because these are truly the best Gingersnap cookies around!

    Gluten Free

    We have had success making these gluten free by simply substituting our favorite gluten free flour blend in place of the all purpose flour. Double check your other ingredients to ensure they are gluten free

    Vegan

    If you are dairy free, egg free, or just looking for Vegan Gingersnap cookies this recipe works great.

    Use a dairy free margarine or shortening. Also, you can replace the egg with your favorite egg replacer or a flax egg.

    Storage

    You can store these cookie in an airtight container for up to 5 days. These can also be frozen for up to 3 months.

    Fun Uses

    The other thing I love about gingersnaps is they are fun to use in other recipes

    Gingersnap Cheesecake Bites

    Crumble a few of them up and make these Gingerbread Cheesecake Bites! YUM!

    I also love to use them in place of graham crackers in a graham cracker crust during the holidays. SO SO GOOD!

    Recipe

    The Best Gingersnap Cookies Recipe

    Amanda Carlisle | AFewShortcuts.com
    It isn't Christmas without a plate of the Best Gingersnap Cookies! Get the recipe for this holiday classic cookie. It can be made gluten-free and dairy-free.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Dessert
    Cuisine Cookies
    Servings 24 Cookies
    Calories 151 kcal

    Equipment

    • Baking Sheet
    • Parchment Paper
    • Cookie Scoop

    Ingredients
      

    • 2 cups all-purpose flour sifted
    • ¾ cup shortening
    • 1 cup sugar
    • 1 egg
    • ¼ cup molasses dark
    • 1 tablespoon ginger ground
    • 2 teaspoons baking soda
    • 1 teaspoon cinnamon ground
    • ½ teaspoon salt
    • â…“ cup cinnamon sugar

    Instructions
     

    • Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
    • Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
    • Place the shortening and sugar into a mixing bowl and beat until creamy. Beat in the egg, and dark molasses. Sift â…“ of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Use a cookie scoop to create 1 inch diameter dough balls. Roll them between your hands and then roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
    • Bake until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

    Gluten Free

    • Substitute your favorite gluten free flour mix.

    Vegan

    • Replace the egg with your favorite egg replacer or one flax egg. Also use a dairy free margarine or shortening.

    Nutrition

    Calories: 151kcal | Carbohydrates: 22g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 144mg | Potassium: 65mg | Fiber: 1g | Sugar: 14g | Vitamin A: 10IU | Calcium: 11mg | Iron: 1mg
    Keyword gluten free, vegan
    Tried this recipe? Let us know how it was! We love comments!

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    Amanda Carlisle, Owner

    Hey!

    I am Amanda. Mom to 3 wonderful kids & lots of furbabies. Plus wife to my hubby, David, for 20 years (gosh that makes me sound old). In our house we love to get outside, have family fun, and enjoy all Florida has to offer (Hey, Universal!) We do all of that with a few shortcuts.

    Learn more about me →

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