Gingersnaps are the most requested Christmas cookie in my house! Soft, chewy, and full of spice, this old fashioned gingersnaps recipe comes right out of my Grandma's recipe files. Small batch recipe for gingersnaps makes just 1 dozen cookies.
Gingersnaps recipe
You're looking at my absolute favorite Christmas cookie. I have zero willpower when a plate of these cookies are around! Gingersnaps are soft, chewy, and so full of spice! I have a theory that the intense spiciness is cooled only by the sweetness, which makes you crave cookie after cookie! Plus, the chewiness just keeps you going back for more.
This recipe is my grandmother's recipe, which is why it contains shortening. She generally always baked with shortening instead of butter, but you can absolutely use unsalted butter in its place.
This is a small batch recipe of' gingersnaps. It makes just 1 dozen cookies, which is perfect for enjoying with your family, without too many leftover cookies! The way I see it is once the first batch of gingersnaps are gone, you're free to make another batch of Christmas cookies, like Christmas lights cookies, hot cocoa cookies, or fun Christmas sugar cookie cut outs.
I also love that this recipe only makes 1 dozen, because it's perfect for baking with kids. While kids love to bake cookies around the holidays, I've found that they lose interest after scooping 4.3 cookies, heh. This recipe makes just enough for the family, and to keep the kids entertained.
Gingersnap recipe ingredients:
-shortening or butter
-granulated sugar (plus extra for rolling the cookies in before baking)
-one large egg white: we don't need the egg yolk because this is a small batch recipe. You can find ways to use leftover egg yolks here.
-molasses: Do not use blackstrap molasses, because it has a strong savory flavor that will make your cookies taste funky. Use the regular molasses with the grandma on the label.
-all-purpose flour
-ground ginger: Use the freshest ground spices for baking. I like to replace all of my spices right before the holiday baking season so they're all fresh and super spicy!
-ground cinnamon
-baking soda, a lot of it. Baking soda is actually what makes these cookies crinkle and have big fissures in the surface. The acidity of the baking soda weakens the gluten in the dough, which allows for more bubbles to form in the dough during baking. Then, the dough puffs and collapses, creating extra crackles to let the excess moisture evaporate.
How to make gingersnaps:
- Preheat the oven, and make sure you have a cookie sheet ready (no need to use parchment or spray it with non-stick spray).
- Fill a small shallow bowl with some extra sugar that we will roll the cookies in just before baking.
- Cream together the shortening (or butter) and sugar until light and fluffy, about 1 minute with an electric mixer.
- Add the egg white and molasses, and beat just to combine.
- Sprinkle the flour, spices, and baking soda on top, and beat to combine.
- Using a small cookie scoop, scoop out 1 tablespoon-sized balls of dough. Roll into a smooth ball, and then roll in the sugar.
- Place on the cookie sheet evenly spaced, and bake for 11-12 minutes, until the edges of the cookies look set. Let them cool on the sheet pan for 2 minutes before moving them to a wire rack to cool completely.
How to store this gingersnaps recipe:
These cookies have a lovely chewiness that only improves the day after baking. I store these cookies at room temperature in an air-tight container. They last for 3 days, though they're usually gone on day 1 in my house!
Small batch of chewy old fashioned gingersnaps. Do not use blackstrap molasses for this recipe--it has a strange savory flavor. You may substitute unsalted butter instead of shortening. You may also double the recipe. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Chewy Gingersnaps
Ingredients
Instructions
Notes
Recommended Products
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 106Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 112mgCarbohydrates: 19gFiber: 0gSugar: 11gProtein: 2g
Julie says
These are the best gingersnaps I have ever had. I've made them 3 times now and they keep getting better with every batch! I found that using parchment paper on my cookie sheet and baking for about 9-10 minutes instead of 12 works best for me.
My mom can't get enough of these either. Thanks so much for sharing such a great recipe!
Annalisa says
Hey! I just made these and they are awesome! I used black strap molasses (yes I know but it was all I had) I baked them for nine minutes like another person said and they were awesome. Super chewy and like perfect ginger flavorful. My sister added some of her leftover lemon zest to the second batch and wow it made it a million times better. Thank you for sharing and nighties
Pam bessette says
Can’t wait to make these. My friend from childhood days is turning 72 Dec 26, & she loves ginger anything..... We agreed years ago no buying gifts anymore, but she never mentioned baking either. Soooo, this will be her birthday present made with ❤️. That should make them even tastier don’t you think?
HAPPY HOILDAYS! Pam
Pam says
I made these & the flavor was very good... my question is are these cookies supposed to go flat when you remove them from the oven ?
Christina Lane says
Yes, flat, crackled and chewy :)
Amanda Sammet says
I am currently on maternity leave and baking a small batch recipe anytime my newborn son let’s me! These were delicious!!! I am thankful it only made 12 cookies since I am at home all day and have little self control - partially due to all this sleep depreciation haha.
Amanda Sammet says
I’m on maternity leave and baking small batch recipes whenever my newborn son allows. These cookies are awesome - the chewy texture is divine. I’m thankful your recipe only makes 12 cookies since I have little to no self control right now - which I can partially blame on my current sleep deprivation haha.
Tzipporah Isenberg says
I made these with a 1/4 cup of earth balance (only doing a 1/4 cup was actually a mistake) but they came out amazing! Perfectly chewy and soft. I think these are my new favorite recipe!
Nancy says
In the recipe you say you can use shortening or butter but in response to one of the comments you say not to use butter because the cookies will spread too much. Will the cookies be the different if I use butter instead of shortening? Which do you use when you make them?
Emily B says
Just made these tonight and they are just simply amazing!!! Thanks for sharing this awesome recipe!
Barbara Sumrall says
Made these cookies for the first time and they were a hit! My granddaughter, Miss Picky, was the target for them and I am happy to say she really liked them.
Christina Lane says
Oh I have a Miss Picky in my house, too--haha! Thanks for writing :)