GingerSnap Cookie Recipe

Gingersnap Cookie Ingredients

You likely already have all the ingredients you'll need for this gingersnap cookie recipe. If not, here's what to add to your grocery list:

· Flour: This gingersnap cookie recipe starts with all-purpose flour. Make sure to sift it first!
· Spices: These warm and cozy gingersnaps are flavored with ginger, cinnamon, and a pinch of salt (to enhance the other flavors).
· Baking soda: Baking soda acts as a leavener, which means it helps the cookies rise.
· Shortening: This gingersnap cookie recipe calls for shortening instead of butter. If you choose to use butter instead, you can swap the ingredients 1:1.
· Sugar: A cup of white sugar creates a perfectly sweet gingersnap cookie.
· Egg: One large egg adds moisture and acts as a binder, which means it helps hold the cookie dough together.
· Molasses: Dark molasses lends deep, rich, complex flavor.
· Cinnamon sugar: The cookie dough balls are rolled in cinnamon sugar before baking.

overhead view of Grandma's Gingersnap Cookies spilling out of a glass cookie jar onto a countertop

How to Make Gingersnap Cookies

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these top-rated gingersnap cookies:

1. Sift the dry ingredients together multiple times to ensure no lumps are left.
2. Beat the shortening, then beat in the sugar. Stir in the egg and molasses.
3. Gradually add the dry mixture to the wet mixture until dough forms.
4. Form the dough into balls. Roll each ball in cinnamon sugar.
5. Bake in a preheated oven until the tops are rounded and slightly cracked.

Grandma's Gingersnap Cookies on a cooling rack

How to Store Gingersnap Cookies

Allow the gingersnaps to cool completely, then transfer them to an airtight container. Store at room temperature for up to one week.

a close up view of a green plate full of grandma's gingersnap cookies, one with a bite out.

Can You Freeze Gingersnap Cookies?

Yes! You can freeze baked or unbaked gingersnaps.

· To freeze baked gingersnaps: Arrange the cookies on a baking sheet, cover, and freeze for a few hours or up to overnight. Transfer to zip-top bags and freeze for up to one month. Thaw in the fridge or at room temperature.
· To freeze gingersnap dough: Arrange the dough balls on a baking sheet, cover, and freeze for a few hours or up to overnight. Transfer to zip-top bags and freeze for up to three months. Thaw in the fridge, roll in cinnamon sugar, then bake according to the recipe.

a plateful of crackle-topped gingersnaps

Allrecipes Community Tips and Praise

"These are the best things I have ever eaten in my life," raves Alexa Kelley. "Absolutely wonderful! Wish I could give them 6 stars! The only thing in the recipe I changed was that I sprinkled on some cinnamon sugar just after I took them out of the oven. Seriously the best!"

"These were awesome," according to cwscov. "I used salted butter instead of shortening and omitted the salt. I also probably doubled the cinnamon. They turned out perfectly flat and chewy."

"I tried this recipe a few years ago and it has become one of my Christmas traditions," says ELM. "They are absolutely delicious — slightly sweet and slightly spicy and the perfect texture. I LOVE them."

Editorial contributions by Corey Williams


  •  cup cinnamon sugar

  • 2 cups sifted all-purpose flour

  • 1 tablespoon ground ginger

  • 2 teaspoons baking soda

  • 1 teaspoon ground cinnamon

  • ½ teaspoon salt

  • ¾ cup shortening

  • 1 cup white sugar

  • 1 large egg

  • ¼ cup dark molasses

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  1. Preheat the oven to 350 degrees F (175 degrees C). Place cinnamon sugar in a bowl; set aside.

  2. Sift flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture until blended, then sift a second time into another bowl.

  3. Beat shortening in a large bowl with an electric mixer until creamy. Gradually beat in white sugar. Add egg and molasses and beat until light and fluffy.

  4. Sift 1/3 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.

  5. Pinch off small amounts of dough and roll them with your hands into 1-inch-diameter balls. Place balls in cinnamon sugar and roll to coat, then place 2-inches apart on ungreased baking sheets.

  6. Bake in the preheated oven until tops are rounded and slightly cracked, about 10 minutes, switching racks halfway through. Cool cookies on a wire rack.

    a close up view of a green plate full of grandma's gingersnap cookies, one with a bite out.


The magazine version of this recipe uses 2 tablespoons cinnamon mixed with 2 teaspoons sugar to coat the cookies before baking.

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