Classic Gingersnap Cookies

Classic Gingersnap Cookies

ITS THE MOST WONDERFUL TIME OF THE YEAR! No, seriously…Andy Williams wasn’t lying about this one. These delicious gingersnap cookies are bursting with the strong flavor of molasses and the perfect amount of warming spice that will have you craving another. These CLASSIC GINGERSNAP COOKIES will have you in the holiday mood in no time.

When walking in the grocery store at holiday time, my family ALWAYS grabbed the Swetzel’s gingersnap cookies before we went anywhere near the check out line. They were a staple in our household. Well this year, I was determined to make my own version that could hold its own against a staple and let me tell you, these classic gingersnap cookies so not disappoint. They are spicy and chewy on the inside while being perfectly crisp on the outside.

The thing that I love about these cookies is that they are coated in a nice layer of turbinado sugar. It gives them the perfect crust and crunch that you love in a gingersnap cookie. That on top of the fact that they are so easy to make and come together in no time make these the perfect holiday pick me up! Dunk them in your coffee, spread the bottom with butter, or eat alone…you can’t go wrong!

Golden brown gingersnap cookies cooling on a silver wired rack.
baked and cooled cookies

The process for these cookies is super simple. Just some good ol’ straightforward mixing, scooping and baking. There is no chilling necessary for the dough and even the rolling in sugar is optional (although, in my opinion, its a must!). Start by creaming together the shortening and the butter… and I mean REALLY creaming them together.

Get them all cozy and accustomed to each other and then add in the sugar and do the same.

Next comes your molasses, because you cant have a gingersnap cookie without molasses!

Then add in your egg. Make sure you’re scraping down the sides of the bowl between ingredients to make sure everyone is getting the chance to meet each other!

Gingersnaps in a holiday cookie tin

Here come the dry ingredients! The baking soda in this recipe is super important because it is what gives those classic gingersnap cookie crinkles!

Now, the fun part. Scoop your dough (I used a standard sized cookie scoop) and drop them into a pool of turbinado sugar. Give them a nice winter coat and plop them onto your cookie sheet. Then press ’em down ever so slightly to help the spreading along and into the oven they go! Can you even wait 9 minutes?!

Brown raw gingersnap cookie dough rolled up into balls about tablespoon size and rolled in turbinado sugar. Cookie down in on a cooking tray that is lined with white parchment paper.
gingersnap dough rolled into balls and tossed in turbinado sugar

And there you have it. The most perfect gingersnap cookies. I promise they will have a permanent spot on your holiday baking list!

Golden brown ginger snap cookies with crinkles on top. Cookies resting on a silver wire cooling rack.
finished gingersnaps!

Classic Gingersnap Cookies

Classic Gingersnap Cookie
Course: Dessert
Keyword: Baking, cookie, Gingersnap Cookie, Holiday
Servings: 3 dozen


  • ½ stick Butter 4 tbsp
  • ½ stick Shortening 8 tbsp
  • 1 cup granulated sugar
  • cup molasses
  • 1 egg
  • 2 tbsp ground ginger
  • 1 tbsp ground cinnamon
  • 1 tbsp baking soda
  • cups AP flour
  • 1 tsp salt
  • turbinado sugar for coating optional


  • Preheat oven to 350°F. Line your baking sheet with parchment.
  • Combine all the dry ingredients together. Set aside.
  • In the bowl of a stand mixer, cream together the butter and the shortening until it is combined and creamy. Approximately 3 minutes.
  • Add in the sugar and mix on medium speed for another 3 minutes until combined.
  • Add in the molasses and again on medium speed, mix to combine.
  • Making sure to scrape down the sides of the bowl, add in the egg and stir to combine.
  • Add in the dry ingredients. Start with your mixer on low speed. Once the ingredients begin to come together you can up the speed to medium to make sure everything comes together. Don't forget to scrape those sides!
  • Using a standard size cookie scoop, scoop the dough and drop it into your bowl of turbinado sugar. Give it a nice coat and place on the prepared baking sheet.
  • Press down the cookie slightly to help promote the spreading
  • Bake cookies for 9-10 minutes. Let cool on the sheet for 2 minutes then transfer to a wire rack to cool
  • Enjoy!

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