Crispy Gingersnap Cookie Recipe
These crispy gingersnap cookies are so easy! This slice and bake recipe features warm holiday spices, a chewy center, and requires no rolling or cutting. Ready in 8 minutes!
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Servings: 36 cookies
Calories: 148kcal
Equipment
- Baking Sheet
- Stand or hand mixer
- Rubber Gloves (optional)
- Liquid and Solid Measuring Cups
- Measuring Spoons
- 2 Large Measuring Bowls (optional)
Ingredients
- 4 ½ Cups All Purpose Flour
- 1 Cup Shortening
- 1 Cup Sugar
- ½ Cup Molasses
- 3 Large Eggs
- 1 Tablespoon Ground Ginger
- 2 Teaspoons Ground Cinnamon
- 1 Teaspoon Ground Clove
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
Instructions
- Combine the sugar, shortening, molasses, and eggs in a large mixing bowl or stand mixer and mix well.
- In a separate bowl, combine the flour, ginger, cinnamon, clove, baking soda, and salt. Mix well.
- Add the dry mixture to the bowl with the wet ingredients and mix well until a doughy texture forms (this is a piece of cake with a stand mixer and I highly recommend it).
- Pour the mixture out onto parchment paper. Knead and shape it until you’ve formed a large log. Your log should be 14 inches long in order to get the right size cookies (just under 3 inches) once they’re ready for cooking.
- Wrap in plastic and then parchment paper and place the log in the fridge for 8 hours or overnight.
- When your cookies are ready for baking, preheat the oven to 400 degrees fahrenheit and line a baking sheet with parchment paper.
- Remove the log from the fridge and wrappings. The bottom will have flattened and that’s normal for slice and bake cookies.
- Slice the log into ¼ inch slices. Place the slices on the prepared pan about an inch apart.
- Bake for 8 minutes or until they’re golden or look almost finished. You don’t want them to finish while in the oven, as they will finish cooking on the baking sheet outside of the oven.
- Pull them from the oven and let rest for 10 minutes on the baking sheet. Enjoy!
Notes
Tips:
• Store in a sealed container after the cookies have fully cooled. A cool, dry spot is best. They will keep for up to 9 days. Freeze in an airtight container for up to 3 months. I do not recommend refrigeration.
• Once you have stored cookies overnight, they will turn softer and lose their slightly crunchy outside. So, if you prefer the crunch, eat them the same day. They’re delicious either way.
• Be careful to not roll the dough again after it's been refrigerated or you can cause it to break up, which will cause the cookies to crumble or break when they’re being sliced.
• The roll will have a flat bottom once it chills, this is normal and very indicative of refrigerator cookies. There’s a neat tool you can use if you prefer a truly round cookie. The OXO Slice and Bake Cookie Helper keeps the dough round while it chills and also leaves little notches in the dough so you know exactly where to slice.
• If you pull the cookies out and the bottoms are a tad darker, remove them from the pan to cool. If the bottoms are still about the same color as the rest of the cookie, you’re good to leave them on the pan to cool.
• You can add frosting to these, if preferred. I like my cookies without frosting, but the hubby loves frosting, so it depends on your preferences.
• If your dough is like sand and not basically coming together on its own, you’ll need to add a bit of liquid. Start with a teaspoon of water at a time.
• Using a stand mixer will make this recipe SO easy. You should be able to just dump the dough out and easily shape it when using the stand mixer.
• I use the parchment paper wrapped around the dough to help shape it into a log. Shape it like you would playdough snakes. You might laugh, but it’s true.
• Once you have stored cookies overnight, they will turn softer and lose their slightly crunchy outside. So, if you prefer the crunch, eat them the same day. They’re delicious either way.
• Be careful to not roll the dough again after it's been refrigerated or you can cause it to break up, which will cause the cookies to crumble or break when they’re being sliced.
• The roll will have a flat bottom once it chills, this is normal and very indicative of refrigerator cookies. There’s a neat tool you can use if you prefer a truly round cookie. The OXO Slice and Bake Cookie Helper keeps the dough round while it chills and also leaves little notches in the dough so you know exactly where to slice.
• If you pull the cookies out and the bottoms are a tad darker, remove them from the pan to cool. If the bottoms are still about the same color as the rest of the cookie, you’re good to leave them on the pan to cool.
• You can add frosting to these, if preferred. I like my cookies without frosting, but the hubby loves frosting, so it depends on your preferences.
• If your dough is like sand and not basically coming together on its own, you’ll need to add a bit of liquid. Start with a teaspoon of water at a time.
• Using a stand mixer will make this recipe SO easy. You should be able to just dump the dough out and easily shape it when using the stand mixer.
• I use the parchment paper wrapped around the dough to help shape it into a log. Shape it like you would playdough snakes. You might laugh, but it’s true.
Nutrition
Calories: 148kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 103mg | Potassium: 93mg | Fiber: 1g | Sugar: 9g | Vitamin A: 20IU | Vitamin C: 0.01mg | Calcium: 16mg | Iron: 1mg