Holiday Flavors: Gingersnap Cookies

This holiday cookie is currently the favorite cookie of my household.  My toddler cannot get enough of these crispy, yet chewy gingersnaps. The recipe is great to make with your little kitchen helper, simply pour and mix the ingredients with your hand mixer, roll in sugar and bake.  When I started researching gingersnap recipes I found that many are for 3-5 dozen cookies, which I didn’t need.  (The recipe below makes 12 cookies)  I also discovered that the cookie made with shortening, not butter, and bakes for 15 minutes, not 12 minutes, results in a crisp cookie.   I have made these cookies three times since the first batch and they are definitely adult and toddler approved.  A classic cookie and a new family tradition has been made.  Happy Holiday!

Have you baked a new type of cookie this holiday season? Leave a comment 

Recipe Adapted From: Dessert For Two


Crisp and Soft Gingersnap Cookies

Prep Time: 10 mins
Cook Time: 15 mins
Yields: 12


  • 1/4 Cup + 2 Tablespoons Shortening
  • 1/2 Cup - Sugar (plus extra for rolling)
  • 1 Large Egg White
  • 2 Tablespoons - Molasses
  • 1 Cup - All-purpose Flour
  • 1/2 Teaspoon - Ground Ginger
  • 1/2 Teaspoon - Cinnamon
  • 1 Teaspoon - Baking Soda


  1. Preheat oven to 350 degrees
  2. In a medium bowl, beat together shortening and sugar until light and fluffy with hand mixer (2 minutes)
  3. Add egg white and molasses and mix well
  4. Add remaining ingredients on top and beat until combined
  5. Have a shallow bowl filled with sugar to roll the cookies in
  6. Take a large tablespoon of dough, roll into a ball and roll into the sugar. Place on baking sheet (uncreased and no parchment)
  7. Bake for 15 minutes. Let them cool on the baking sheet for 2 minutes. They will continue to harden as they cool. Enjoy!

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