Classic Chewy Gingersnaps
A classic American cookie, these gingersnaps are perfectly spiced with ginger, cloves, and cinnamon. They have a delightfully chewy texture with a crisp, crackled, sugar-coated top, making them a perfect treat for autumn and winter.
An original recipe by Forkin
- Total time
- 1 hr 2 min
- Serves
- 12
- Difficulty
- Easy
- Per serving
- 307 kcal
Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 0.75 cupvegetable shortening
- 1 cupgranulated sugar
- 1 pcslarge egg
- 4 tbspunsulphured molasses
- 2 cupall-purpose flour
- 2 tspbaking soda
- 1 tspground ginger
- 1 tspground cloves
- 1 tspground cinnamon
- 0.25 tspsalt
coating
- 0.25 cupgranulated sugar
Equipment
wire rack · baking sheet · mixing bowl · parchment paper · electric mixer · whisk
The method
Step by step
- 1
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
About 5 min
- 2
In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cloves, ground cinnamon, and salt.
About 2 min
Cook’s note: Whisking the dry ingredients ensures the spices and leavening are evenly distributed throughout the dough.
- 3
In a separate large bowl, use an electric mixer to beat the vegetable shortening and the dough's granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes.
About 3 min
- 4
Add the egg and beat until well combined, then add the molasses and beat again until smooth, scraping down the sides of the bowl as needed.
About 2 min
- 5
Reduce the mixer speed to low and gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Do not overmix.
About 2 min
Cook’s note: Overmixing can develop the gluten in the flour, resulting in tougher cookies.
- 6
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.
About 30 min
Cook’s note: Chilling the dough makes it less sticky and easier to roll, and also helps prevent the cookies from spreading too much while baking.
- 7
Place the coating sugar into a small, shallow bowl.
About 1 min
- 8
Scoop the chilled dough and roll it between your palms into balls about 1 inch (2.5 cm) in diameter.
About 5 min
- 9
Roll the top of each dough ball in the coating sugar.
About 2 min
- 10
Place the sugar-coated balls on the prepared baking sheets, leaving about 2 inches (5 cm) of space between them to allow for spreading.
About 2 min
- 11
Bake for 10-12 minutes, or until the edges are set and the tops are crackled. The centers will still look soft.
About 12 min
Cook’s note: For chewier cookies, be careful not to overbake. They will firm up as they cool.
- 12
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
About 5 min
Per serving
Nutrition
- Calories
- 307.4kcal
- Protein
- 2.6g
- Carbs
- 41.7g
- Fat
- 14.9g
- Fibre
- 0.8g
- Sugar
- 26.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container at room temperature.
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