Gingersnap Cookies

Gingersnap Cookies

Gingersnap oh gingersnap…How do I love gingersnaps?

Well let’s just say 40 cookies came out of the oven 10 minutes ago and there are only 35 left, and I’m the only one home right now.

Wait! They are small!

What!? it’s like equal to 1 cookie really!

Don’t judge me until you try for yourself! Then let’s see who can only eat one!

Gingersnap Cookies

 

Fall flavors are about to hit Gretchen’s Bakery and I am gearing up for all my Pumpkin Desserts.

Who can guess what recipe uses a Gingersnap Cookie crust? Yes my friends Pumpkin Cheesecake is coming.

So be sure to make this recipe in it’s entirety since you will eat a good portion of them, then the Pumpkin Cheesecake with Gingersnap Cookie Crust gets another grand portion and well….cheesecake or no cheesecake you will love love love this cookie!

They are crispy on the outside and chewy molasses-y on the inside!

Their characteristic crinkled tops and sugary coating is enough to make you welcome the snow!

Ok, maybe I’ve gone too far, but you catch my drift! (get it? Drift? Snow drift? LOL ~ Ok ok the sugar has officially seeped into my brain)

5.0 from 1 reviews
Gingersnap Cookies
 
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Cook time
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You can use all butter here, but I find that the shortening helps these cookies from spreading too much
All ingredients must be at room temperature
Author:
Serves: 40- ½ oz cookies
Ingredients
  • Unsalted Butter ½ cup (113g)
  • Solid Vegetable Shortening ¼ cup (57g)
  • Dark Brown Sugar 1 cup (200g)
  • Molasses ¼ cup (60ml) (85g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Eggs 1 Large (50g)
  • All Purpose Flour 2 cups (260g)
  • Unsweetened Cocoa Powder 1 Tablespoon (6g)
  • Baking Soda 2 teaspoons (10g)
  • Ground Cinnamon ½ teaspoon
  • Ground Cloves ¼ teaspoon
  • Ground Ginger 1 teaspoon
Instructions
  1. Cream the butter & shortening with the sugar until light and fluffy about 5 minutes
  2. Add the egg and mix well
  3. Add the molasses and mix well
  4. Sift together the flour, cocoa powder, baking soda and spices
  5. Add the dry ingredients to the creamed mixture all at once and cream to a smooth dough
  6. Scoop the dough with a #100 Scoop onto a parchment lined sheet pan and sprinkle each dough ball with granulated or course sugar
  7. Start preheating the oven to 350°F and place the scooped cookies into the refrigerator .
  8. Once the oven comes to temperature, bake for 12 minutes
Notes
Cookies can be stored in an airtight container for up to 2 weeks.

You may also freeze the unbaked dough for up to 3 months in a Ziploc bag


These cookies will puff up in the oven and fall naturally upon cooling. This is normal and characteristic of the gingersnap ~ it is what gives it the signature crinkle top and chewy centers

VEGANIZE THIS RECIPE!

5.0 from 1 reviews
Vegan Gingersnap Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 40- ½ oz cookies
Ingredients
  • Solid Vegetable Shortening ¾ cup (150g)
  • Dark Brown Sugar 1 cup (210g)
  • Molasses ¼ cup (60ml) (85g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Ground Flax Seeds 1 tablespoon (8g)
  • Hot Water 3 Tablespoons (45ml)
  • All Purpose Flour 2 cups (260g)
  • Unsweetened Cocoa Powder 1 Tablespoon (6g)
  • Baking Soda 2 teaspoons (10g)
  • Ground Cinnamon ½ teaspoon
  • Ground Cloves ¼ teaspoon
  • Ground Ginger 1 teaspoon
Instructions
  1. Combine ground flax seed with hot water and whisk smooth
  2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  3. Cream the shortening with the sugar until light and fluffy about 5 minutes
  4. Add the flax "egg" and mix well
  5. Add the molasses and mix well
  6. Sift together the flour, cocoa powder, baking soda and spices
  7. Add the dry ingredients to the creamed mixture all at once and cream to a smooth dough
  8. Scoop the dough with a #100 Scoop onto a parchment lined sheet pan and sprinkle each dough ball with granulated or course sugar
  9. Start preheating the oven to 350°F and place the scooped cookies into the refrigerator .
  10. Once the oven comes to temperature, bake for 12 minutes
 

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31 Comments

  1. OMG Everyone ….. This recipe is to die for! I make these to use with … Correct me if I’m wrong Gretchen but as the crust in Gretchen’s Pumpkin Cheescake.

    Such a good recipe! I gave some in my freezer

    1. These gingersnap cookies are awesome Gretchen! I as well made your gingerbread crust with these cookies with my recipe for pumpkin cheesecake! Have to say my friends and family loved it and devoured the cheesecake! Such the welcome difference to the grahm cracker crust. Gary

  2. Oh, Chef Gretchen, Y U no want me to B thin!? Between these and the oatmeal raisin cookies (adding icing is GENIUS, BTW), I see many more days of yoga pants in my future. TG for Lycra®.

  3. Gretchen, can you tell me approximately how much dough would be in your #100 scoop. Thanks. I’m going to try these right away. I can just imagine these with a cream filling.

  4. They look so delicious! Can I use these to make pie crusts, or do you have one recipe for that? I am thinking about those crakers like Honey Bee… Thank you so much!

  5. If I only have light brown sugar, should I add a little extra molasses to compensate for the dark brown sugar?
    Thanks for the great recipe. Looks so yummy!!

  6. Hi Gretchen !
    I have been following your site/and channel and I’m very impressed. My doubt is regarding the molasses cuz here in PR the only one I see in the supermarket are the black strap are they good? Or what brand is good to buy online?…thanks

    1. Thanks! Hmmm, well its not the end of the world, but its a nice idea! 😉
      Sifting helps to aerate the ingredients, making the dry addition to the recipe mix in better

  7. My 6 yr old daughter and I made these today and she declared them to be “the best cookie ever!” Thanks for sharing your talent. I love your stuff!!

  8. I made these for the first time. I gotta say loved them. My daughter had never had a ginger snap before and is hooked. Thank you for all the wonderful recipes.

  9. Wow. Quick, easy, and delicious. At first, I thought that adding cocoa powder to the dough would make a weird taste, but it really enhanced the flavor of the cookies without adding any of its own flavor. The ginger was subtle, but I could really taste the molasses and the two combined made a really delicious flavor. I was really excited to get back to baking after coming home from vacation, and these cookies were a great way to do that.
    Thank you so much for all your fabulous recipes Gretchen!

  10. Pingback: Pumpkin Cheesecake

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