Old-Fashioned Ginger Snap Cookies

Introduction

There’s something deeply comforting about the bold, spicy aroma of these cookies filling your kitchen. Their signature crackly tops and crisp, snappy edges come from a simple dough with a clever baking soda trick. You’re about to make a classic that gets better with a glass of cold milk.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

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 two 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, followed by the molasses, until the mixture is well combined.
In a separate medium bowl, whisk together the baking soda, salt, ground ginger, cinnamon, cloves, and flour.
Place the granulated sugar in a shallow bowl. Scoop dough by the tablespoonful (about 1-inch balls) and roll them in the granulated sugar to coat completely.
Place the sugared dough balls about 2 inches apart on the prepared baking sheets. They will spread significantly.
Bake for 10-11 minutes. The cookies will puff up and then flatten, and the surfaces will be crackled. They will still be soft in the center but firm up as they cool.
Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations

Chewy Ginger Snaps: For a chewier cookie, reduce the baking time by 1 minute and store them in an airtight container with a slice of bread.
Spice Control: Adjust the spice profile by slightly increasing the ginger for more heat or reducing the cloves for a milder flavor.
Sugar Dip Alternatives: Try rolling the dough in coarse or demerara sugar for a delightful crunchy texture and sparkly appearance.
Ice Cream Sandwich: Let cookies cool completely, then use them to sandwich a scoop of vanilla bean ice cream for a fantastic dessert.

Tips for Success

For perfectly round cookies, use a small cookie scoop (about 1 tablespoon size) to portion the dough.
The baking soda is key to the iconic crackled top and spread. Don’t substitute or reduce it.
Failing to use parchment paper can lead to cookies that are difficult to remove. It’s highly recommended.
Let the cookies cool on the baking sheet—they finish setting and become “snappy” during this time.

Storage & Reheating

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. They freeze beautifully for up to 3 months. To recapture their crisp texture, place cookies on a baking sheet in a 300°F oven for 3-5 minutes.

FAQ

Can I use butter instead of shortening?

Yes, but the texture will change. Shortening creates a crispier, more “snappy” cookie. Butter will yield a softer, more buttery cookie with less spread.

Why did my cookies spread too much or not enough?

Too much spread is usually from over-creaming the shortening/sugar or a too-warm dough (chill it for 15 minutes if needed). Not enough spread often means the flour was over-measured—spoon it into the cup and level it off.

What if my molasses is “robust” or “blackstrap”?

Using a mild molasses is specified for its lighter flavor. Robust or blackstrap molasses is much stronger and bitter, which will overpower the other spices.

My cookies are puffing up but not cracking.

This is typically a sign of undermixing after adding the dry ingredients, or the baking soda wasn’t evenly distributed. Ensure you whisk your dry ingredients thoroughly.

Can I make the dough ahead of time?

Yes, you can cover and refrigerate the dough for up to 24 hours. Let it sit at room temperature for 15-20 minutes before rolling and baking.

Why do we roll them in granulated sugar?

This step gives the cookies their classic sparkly, sugary crust and adds a pleasant textural contrast to the crisp, spicy cookie.