Old Fashioned Gingersnap Cookie Recipe (2024)

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ByRachel

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Gingersnaps scream old fashioned with their use of warm spices and molasses. They are a type of crispy cookie that makes a snapping sound when eaten or broken in half.

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The brittle structure of gingersnap cookies makes them easy to package as gifts. The ginger’s spiciness and the molasses’ richness pair well with tea or coffee.

Old Fashioned Gingersnap Cookie Recipe (1)

Ginger flavored cakes have a very long history. Written accounts of ginger breads can be found as early as the 13th century in records of medieval monks in Franconia, Germany.

Variations of ginger snaps, ginger nuts, ginger biscuits, and ginger bread can be found around the world. Early versions of gingersnaps were firm gingerbread biscuits pressed with a stamp that imprinted a decorative pattern.

As English, Dutch, and German settlers came to American colonies, they brought the tradition of baking ginger snaps along with the necessary spices, including dried and powdered ginger.

Gingersnap recipes have appeared in many of the early American cookbooks, including The Improved Housewife by Mrs. A. L. Webster, published in 1844, Miss Beecher’s Domestic Receipt Book by Catharine Beecher, published in 1846, and The Practical Cook Book by Mrs. Bliss in 1850.

This gingersnaps recipe is adapted from my Grandmother’s, The United States Regional Cook Book, published in 1939. When I inherited this cookbook, I noticed several pages marked using bookmarks made from a folded piece of plain paper from our local paper mill. I have kept each bookmark in place all these years. This page spread includes several classic cookie recipes from my childhood, including these gingersnaps. I have used a variation of this recipe for many years.

Steps to Making Gingersnap Cookies

This gingersnap cookie recipe is bursting with ground ginger, cinnamon, cloves, and molasses flavors and coated with granulated sugar for a bit of sparkle and a crackly coating.

It is important to use fresh spices for this recipe. Older spices lose flavor over time, and you want the full, warm flavors of fresh spices in these cookies.

You will want to use unsulphured molasses in baking sweets, not blackstrap molasses. Molasses made from ripe sugar cane is called unsulfured molasses. It has a higher natural sugar content that helps preserve it. It tastes sweeter and has no additives. Blackstrap molasses is extracted from unripe sugarcane and treated with sulfur dioxide as a preservative. It has less sugar and a somewhat bitter flavor that you don’t want when baking cookies.

You can find the full detailed recipe at the bottom of this article, but here are the illustrated steps to making old-fashioned gingersnaps:

Make the Cookie Dough

  1. Combine the dry ingredients: In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together until well combined. Set aside.
  2. Blend the butter and sugar in a large bowl using an electric mixer on medium speed until light and fluffy. Add the egg and molasses, and continue mixing until everything is well combined.
  3. Combine wet and dry ingredients: Gradually add the flour mixture a little at a time and combine until well blended.
  4. Cover and chill cookie dough for at least one hour or up to 24 hours.
Old Fashioned Gingersnap Cookie Recipe (2)

Shape and Bake the Cookies

Preheat the oven to 375˚F, line two cookie sheets with parchment paper, and add the granulated sugar to a small bowl.

  1. Shape: Remove the cookie dough from the refrigerator. Using a cookie scoop or spoon, scoop out about a heaping teaspoon of dough and shape dough into 1-inch balls.
  2. Coat with Sugar: Roll each ball in the sugar to coat all sides, and place 2 inches apart on the prepared baking sheets.
  3. Flatten: Use the bottom of a glass to flatten the cookie dough balls for a thin, crisp cookie, or leave them as is for a softer, chewy cookie.
  4. Bake in a preheated oven until edges are set and tops are crackled, about 8 to 10 minutes.
Old Fashioned Gingersnap Cookie Recipe (3)

Cool slightly, remove from the baking sheet, and cool completely on a wire rack. Let the baking sheets cool, and repeat with the next batch until all the cookie dough is used. Makes about 48 cookies.

To store, let the cookies cool completely, and then store them in an airtight container for several weeks, or you can freeze the cookies for up to 6 months.

Old Fashioned Gingersnap Cookie Recipe (4)

Old Fashioned Gingersnap Cookies Recipe

Gingersnaps scream old fashioned with their use of warm spices and molasses. They are a type of crispy cookie that makes a snapping sound when eaten or broken in half.

Course Dessert

Cuisine American

Keyword gingersnaps

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 48 cookies

Calories 69kcal

Author Grow a Good Life

Ingredients

Instructions

  • Add flour, baking soda, ginger, cinnamon, cloves, and salt to a medium bowl. Stir with a wire whisk until combined. Set aside.

  • Using a mixer, cream butter and sugar until light and fluffy. Add egg, molasses, and mix until well blended.

  • Gradually add flour mixture a little at a time and mix until well blended. Cover and chill cookie dough for at least one hour (or up to 24 hours).

  • Preheat the oven to 375˚F. Line two cookie sheets with parchment paper. Add the granulated sugar to a small bowl.

  • Remove the cookie dough from the refrigerator. Using a cookie scoop or spoon, scoop out about a heaping teaspoon of dough and shape into 1-inch sized balls. Roll each ball in the sugar to coat all sides, and place 2-inches apart on the prepared baking sheets.

  • Flatten the dough balls with the bottom of a glass for thin crispy cookies, or leave as is for a soft cookie.

  • Bake in a preheated oven until edges are set and tops are crackled, about 8 to 10 minutes. Cool slightly, remove from baking sheet, and cool completely on a wire rack. Makes about 48 cookies.

Nutrition

Serving: 1cookie | Calories: 69kcal | Carbohydrates: 9.8g | Protein: 0.8g | Fat: 3g | Saturated Fat: 1.9g | Cholesterol: 12mg | Sodium: 63mg | Potassium: 38mg | Fiber: 0.2g | Sugar: 5g | Calcium: 9mg

Resources:

More Christmas Cookie Recipes:

  • Soft Molasses Cookies
  • Chocolate Crinkles Cookies
  • Toasted Almond Anise Biscotti

10 Cookie Mix in a Jar Recipes eBook

Homemade gifts are always appreciated because they come from the heart. Even if you are not crafty, you can give DIY gifts to your family and friends with these easy recipes for making cookie mix in a reusable jar.

Old Fashioned Gingersnap Cookie Recipe (2024)

FAQs

Who made the original ginger snap cookies? ›

Gingersnaps have been enjoyed for centuries. In fact, the early versions of these spiced cookies were likely invented by medieval monks in Germany as early as the 13th century. The recipes were passed down through the generations and found their way to America with the early colonists.

What's the difference between gingerbread cookies and gingersnap cookies? ›

The basic difference between two is that the Gingerbread cookies have comparatively soft texture than the ginger snaps. The ginger snaps are dry and hard, so they 'snap'. This is due to longer time for baking and use of molasses instead of sugar.

Why didn t my ginger cookies crack? ›

Not enough leavening (it needs to be strong enough to crack the top once it's set) Using a single-acting baking powder (double acting gives extra rise when it gets heated) Not creaming the fat long enough (creaming cuts little air pockets into the fat, which means the leavening has to do less work)

Are ginger snaps healthier than other cookies? ›

Gingersnaps are a healthier alternative to other cookies, being that they are generally low in calories and have many benefits. The ginger that is in these cookies has anti-inflammatory properties, is known to help treat nausea and fight heart disease and other illnesses.

Did Nabisco change the ginger snaps recipe? ›

Some customers state that the Nabisco brand of ginger snap cookies is not only way over-priced, but the recipe has also changed for the worse, with one Amazon user saying the cookie's "flavor was non existent and they were too hard."

Is gingersnaps a Filipino brand? ›

We've been providing quality apparel for children for over 25 years and our brilliant team has been crafting trendy, global and fashion-forward design season after season. Each garment has its own unique touch and uses premium fabrics that are proudly made in the Philippines.

Are molasses cookies the same as gingersnaps? ›

Gingersnaps typically have a crisp, snappy texture and a spicier, more pronounced ginger flavor, while molasses cookies are soft with a deeper, rich molasses flavor.

Why are my gingersnap cookies flat? ›

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.

Why do ginger snap cookies crack? ›

A heavy amount of baking soda interacts with the molasses in this recipe to encourage spread. This allows cracks in the dough to develop where moisture escapes, creating that beautiful crackled appearance and crunchy texture. Ensure your baking soda is fresh and active – learn more about that here.

What type of molasses is best for gingerbread? ›

Medium Or Dark Molasses

“It adds enough bold flavor and sweet notes with a hint of bitterness to any recipe, which is exactly what you want for making gingerbread cookies.”

How important is molasses in gingerbread cookies? ›

From light to blackstrap, sulfured to unsulfured, the large variety of molasses options can be confusing. And one type will make your treats "frankly inedible." Molasses is the essential ingredient in gingerbread cookies, providing the chewy texture and almost burnt sugar flavor that characterizes the treat.

Why are my ginger cookies so hard? ›

Keep in mind that the longer the cookies bake, the harder and crunchier they'll be. For soft gingerbread cookies, follow my suggested bake times. Allow cookies to cool for 5 minutes on the cookie sheet.

Do ginger snaps help your stomach? ›

Can ginger snap cookies soothe an upset stomach? - Quora. Will ginger candy soothe an upset stomach? Yes it can but make sure it contains real ginger and not too much sugar (since sugar can make stomach issues worse). Other natural ingredients that can help include chamomile, mint, aloe vera, and more.

Can dogs eat ginger snaps? ›

Dogs cannot eat ginger snaps. Feeding your dog ginger snaps can upset your dog's stomach or lead to long-term health issues.

What is the first ginger snaps? ›

Written by Karen Walton and directed by John Fawcett, Ginger Snaps had modest success in theaters when it was released in 2000. However, it's gained a cult following and inspired two sequels Ginger Snaps 2: Unleashed and Ginger Snaps Back: The Beginning — both released in 2004.

When was Gingersnap invented? ›

The traditional Lebkuchen was invented by Monks in Germany and the written history of it dates back to 1296. There is written proof that gingersnaps made their way to the American colonies around 1805, but colonists made gingerbread recipes before then.

When did ginger snaps come out? ›

After premiering at the Munich Fantasy Filmfest in August 2000 and screening at the 2000 Toronto International Film Festival, Ginger Snaps received a limited theatrical release in May 2001.

What ethnicity is ginger snap from Strawberry Shortcake? ›

Her exact ethnicity is unknown. She might be of Indian or Middle Eastern descent, for in the Thanksgiving book, she wears a blouse similar to Indian/Middle Eastern attire. Most of her hobbies and interests are in the STEM field. In season four, Ginger Snap is the least featured of the four/five main girls.

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