Introduction
You can almost smell the warm spices and molasses just by reading this recipe. These old-fashioned ginger snaps have that perfect combination of crispy edge and chewy center that makes them a timeless favorite. They’re wonderfully simple to make and deliver a bold, spiced flavor that truly embodies cozy baking.
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Servings: 24 cookies
Ingredients
- 3/4 cup shortening
- 1 cup brown sugar (light or dark, firmly packed)
- 1 large egg
- 1/4 cup molasses (mild flavor)
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 2 cups all-purpose flour
- 1/2 cup granulated sugar (to dip the cookie dough in)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the shortening and brown sugar until light and fluffy.
- Beat in the egg and molasses until well combined and smooth.
- In a separate bowl, whisk together the baking soda, salt, ground ginger, cinnamon, cloves, and flour.
- Gradually add the dry flour mixture to the wet ingredients, mixing just until no dry streaks remain.
- Place the granulated sugar in a small bowl. Scoop the dough by the tablespoon and roll it into a ball.
- Roll each dough ball in the granulated sugar to coat it completely.
- Bake for 10-11 minutes, or until the cookies are set, have crackled tops, and the edges are just beginning to firm up.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Extra Crinkle: For a more dramatic crinkle, roll the dough balls in sugar twice—once right after forming, then again right before baking.
- Chewier Cookie: Bake the cookies for just 9-10 minutes and let them cool completely on the baking sheet for a softer, chewier texture.
- Cookie Sandwich: Once cooled, sandwich two cookies together with a simple cream cheese or vanilla buttercream frosting.
- Spice-Forward: Before baking, press a tiny pinch of extra ground ginger or cinnamon onto the top of each sugared dough ball for an intense spice hit.
Tips for Success
- Don’t Overbake: The cookies will firm up as they cool. Take them out when they still look slightly soft in the middle for a perfect chewy center.
- Consistent Size: Use a cookie scoop or a tablespoon to ensure all dough balls are the same size, which promotes even baking.
- Cooling is Key: Letting the cookies rest on the hot baking sheet for 5 minutes after baking helps them set without becoming too hard.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 1 week. To refresh them and bring back a hint of crispness, you can place a cookie on a microwave-safe plate and heat for 5-8 seconds, or warm in a 300°F oven for 3-4 minutes.
FAQ
Can I use butter instead of shortening?
Yes, you can substitute an equal amount of butter. The flavor will be richer, but the cookie will spread more and have a less crisp texture than the classic version made with shortening.
What kind of molasses should I use?
My cookies didn’t crinkle. What happened?
Why is my dough sticky and hard to roll?
This can happen if the dough is too warm. If it’s very sticky, chill the dough in the refrigerator for 20-30 minutes to firm it up before rolling into balls.
Can I freeze the cookie dough?
Absolutely. Roll the dough into balls, coat them in sugar, and place them on a baking sheet to freeze solid. Then transfer the frozen dough balls to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.
How do I know the cookies are done?
The cookies are done when the edges are just set and the tops are crackled. They will still look soft in the middle but will firm up beautifully as they cool on the baking sheet.