These Old-Fashioned Gingersnap Cookies are just like grandma used to make! Perfectly crisp with plenty of ginger and molasses flavor! They are sure to become a family favorite!
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Old-Fashioned Gingersnap Cookies
What’s Christmas without cookies? Lots and lots of cookies to be exact! Growing up, we always had cookies during the holidays. We had a variety of very traditional cookie recipes … Chocolate Chip Cookies, Peanut Butter Cookies with Chocolate Stars, Gingerbread Men, Cherry Winks (my friend Cindy has an awesome recipe for these cookies!), Gingersnaps, Shortbread Cookies and of course, Sugar Cookies! Every once in awhile there might be a new recipe, but for the most part, that was our Christmas Cookie list.
My official cookie baker (Elijah), has gone off to culinary school. Which means I am left to bake holiday cookies alone … normally, I would not be a fan of cookie baking (which is why I pawned it off on taught my oldest son how to bake)! He’ll be home in about two weeks and I’m sure he’ll be asking what kinds of cookies he gets to make! 🙂 Believe it or not, I am actually enjoying baking cookies this year! It’s been a sort of therapy of sorts amongst all of the chaos.
These Old-Fashioned Gingersnap Cookies taste just like when grandma made them, and I love how the house smells while these cookies bake! They’re perfect for cookie trays and when put in a decorative box, they can even be a nice homemade gift idea! I bet Santa would even love a few of these left out for him on Christmas Eve! (hint, hint)
These Old-Fashioned Gingersnap Cookies are one of my favorites – we enjoy them every year! Are you a fan of Gingersnap Cookies? I would love for you to tell me one of your favorite cookies in the comments! 🙂
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- 2 cup all-purpose flour
- 1 tbsp. ground ginger
- 2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 3/4 cup shortening
- 1 cup granulated sugar
- 1 egg
- 1/4 cup dark molasses
- Cinnamon sugar (optional)
- Preheat oven to 350°F.
- In a medium bowl, sift together the flour, ginger, baking soda, cinnamon, and salt. Stir to make sure the mixture is well combined. Set aside.
- Place the shortening in a mixing bowl and beat until creamy. Gradually beat in the sugar. Add the egg and dark molasses; mix until thoroughly combined. Add the flour gradually, mixing well after each addition, to the shortening mixture until a soft dough forms.
- Roll dough into 1-inch balls (or use a cookie scoop). Roll each ball into the cinnamon sugar, if desired. Place 2 inches apart on a Silpat or parchment paper lined baking sheet.
- Bake 10 minutes or until the tops are rounded and slightly cracked. Allow cookies to cool 3 minutes on the baking sheet before transferring to a wire rack to cool completely.
- Store baked cookies in an air-tight container.
Amount Per Serving: Calories: 135Total Fat: 6gSaturated Fat: 2gCholesterol: 6mgSodium: 105mgFiber: 0gSugar: 11gProtein: 1g