Introduction
These cookies are a classic for a reason. They deliver the perfect snap, a spicy warmth from ginger, cloves, and cinnamon, and a deep, molasses-rich flavor that feels like a hug from the past. You’ll love how easy they are to mix up and how your kitchen fills with their incredible, comforting aroma.
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 375°F (190°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.
- In a separate bowl, whisk together the baking soda, salt, ground ginger, cinnamon, cloves, and flour.
- Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
- Place the granulated sugar in a small bowl. Scoop dough by rounded tablespoons and roll into balls. Roll each ball in the granulated sugar to coat completely.
- Bake for 9 to 11 minutes, or until the cookies have spread, are set on the edges, and have a crinkled surface.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Chewy Gingersnaps: Bake for the minimum time (9 minutes) and let them cool completely on the baking sheet for a chewier texture.
- Crisp Ginger Thins: For a crisper, snappier cookie, flatten the sugared dough balls slightly with the bottom of a glass before baking.
- Spice It Up: Increase the ground ginger to 1 1/2 teaspoons for an extra fiery kick.
- Serve with Ice Cream: Use slightly larger dough balls and bake them until firm for a perfect, spicy base for a scoop of vanilla ice cream.
Tips for Success
- Using mild molasses is key for that classic old-fashioned flavor; blackstrap molasses will be too bitter.
- The cookies will look soft and puffy when you first take them out; they will firm up as they cool. For a true “snap,” let them cool completely.
- Space the dough balls well apart as they will spread significantly during baking.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to a week. To restore crispness, reheat them in a single layer on a baking sheet in a 300°F (150°C) oven for 5 minutes.
FAQ
Can I use butter instead of shortening?
Shortening is recommended for the classic texture and to prevent spreading too much. Butter will create a flatter, chewier cookie with a different flavor.
My cookies didn’t spread or crinkle. What happened?
This usually means your baking soda is old and has lost its potency. Check the expiration date for next time.
Can I chill the dough before baking?
You can, but it’s not necessary. Chilling will result in a thicker, puffier cookie that spreads less.
Why are my cookies burning on the bottom?
Your oven rack might be too low, or your baking sheets are too dark. Try using a lighter-colored pan or placing an empty sheet on the rack below.
Can I make the dough balls ahead of time?
Yes, you can roll the dough balls and keep them covered in the refrigerator for up to 2 days before sugaring and baking. Let them sit at room temperature for 15 minutes before baking.
What is “mild flavor” molasses?
It’s often labeled “light” or “original” molasses, as opposed to “robust” or “blackstrap.” It has a sweeter, less bitter taste, which is ideal for this recipe.