Retro recipes are uncomplicated and contain simple old fashioned ingredients. These Gingersnaps fill your kitchen with an amazing aroma that will remind you of childhood.
My aunt sent me this recipe for Gingersnaps in a Christmas card a few years ago. I’m not sure how far back it goes but my mom, grandma and great grandma all made them. These cookies could be seen as a lazy alternative to making gingerbread men. No rolling out the dough or cutting shapes. Just roll into balls and dip in sugar. While they bake they get that signature crackly top and glisten with the crystals of sugar.
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Gingersnap cookie dough is pretty stiff so if you have a stand mixer it’s a bit easier. And they’re pretty quick to whip up. Since the fat in the recipe is shortening you don’t even have to wait for butter to become room temperature. In case you’re wondering about butter, I have made them with butter and they aren’t the same. They were too soft and they spread too much while baking. So stick to the recipe because grandmas aren’t usually wrong when it comes to baking cookies.
You can use a little science to get an accurate measurement of any fat based ingredient like lard, peanut butter, butter etc. so here’s a tip to measure your shortening. Fill a large measuring cup with cold water to a certain measurement. Add the shortening and watch the water line go up as the shortening goes under the water. You need 3/4 cup of shortening for this recipe, so fill the cup to 1 and 1/4 cups cold water, immerse the shortening until the water line reaches 2 cups. So you have just used displacement. See? Science wasn’t a waste of time after all!
Pour out the water, it will roll right off. Remember, use very cold water, you don’t want to melt the fat. There are measurement markings on the boxes of shortening, lard and butter which help you slice a pretty accurate amount, but the water trick can be helpful if you don’t have a perfect block to slice from.
Making the cookie dough for Gingersnaps is pretty much the same as most cookies. Cream the fat and sugar until fluffy, add the molasses and then the egg. Then add the sifted dry ingredients and mix until blended. At this point it’s helpful to chill the dough for about 30 minutes so it’s not too soft. It also gives you a little time to tidy up and check the rack settings in the oven so you don’t realize you need to adjust the location of the racks when the oven is hot.
When you’re ready to bake, preheat the oven and get your baking sheets ready. In order to not crowd the pan you’ll probably need to bake them in 2 batches unless you have giant baking sheets and multi rack settings in your oven. I like to line my pans with parchment paper but it’s not mandatory. Scoop a heaping tablespoon or so of dough and roll into balls. Dip each ball into sugar, then place sugar side up on a baking sheet well spaced apart.
Bake the Gingersnap Cookies as close to the centre of the oven as possible. If you like softer cookies, 11 minutes should be about right, increasing to 12 or 13 minutes if you want crisper cookies. Let them cool a few minutes before moving carefully onto a rack.
If you make Cookie Jar Gingersnaps, consider leaving a rating or comment below. Here’s the recipe:
Cookie Jar Gingersnaps
Ingredients
- 2 cups sifted all purpose flour
- 1 Tbsp ground ginger
- 2 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- ¾ cup shortening
- 1 cup white sugar + extra for dipping
- 1 large egg
- ¼ cup molasses
Instructions
- Combine flour, ginger, baking soda, cinnamon and salt.
- Cream shortening and gradually add sugar, beating until fluffy. Add egg and molasses and beat until blended.
- Sift dry ingredients over creamed mixture and beat until smooth. Chill dough for at least 30 minutes.
- Preheat oven to 350 degrees and arrange racks near the centre of the oven.
- Roll dough into balls and dip into sugar on one side. Place sugar side up on a baking sheet well spaced apart.
- Bake for 11 minutes for softer cookies or 12-13 for crisper cookies. Cool on a rack.
OMG those cookies look beautiful – a true Christmas Cookie!
This was just what I needed to see this morning to inspire me to get baking!?
Love following Old CutKitchen!
Aw thanks! I’m making whipped shortbread today, it will be posted soon!
These are Jeff’s favourite cookie, all year round. Does this recipe make a crunchy cookie or soft?
They are slightly crunchy, with a somewhat soft interior. If that makes sense. You could experiment with cooking time if you wanted them a little softer or crunchier.