Gingersnap Cookies

7. 10. 2025

With their bold spice hit and snappy texture, these easy treats are destined to become a holiday favorite.

Baking a batch of our gingersnap cookies fills your whole house with the fragrance of warm spices, conjuring the holiday spirit like nothing else.

These cookies are seriously beautiful—perfectly round, with a lovely crinkled top—and seriously easy to make. Just whip up the dough, roll it into balls, toss them in cinnamon sugar, and bake.

No dough chilling is required, so the cookies are ready from start to finish in only 35 minutes.

Perfect with a cup of hot tea or a glass of milk, these cookies are sure to generate smiles and help you create new holiday memories and traditions.

Ingredients:

• 6 Tbsp. unsalted butter, softened
• 6 Tbsp. shortening
• 1 cup plus 3 Tbsp. granulated sugar, divided
• 1 large egg
• 1/3 cup sorghum syrup or molasses
• 2 1/3 cups all-purpose flour (10 1/2 oz.)
• 2 1/2 tsp. ground ginger
• 1 1/4 tsp. ground cinnamon, divided
• 1/2 tsp. table salt
• 2 tsp. baking soda

Method:

1. Preheat the oven to 350°F, with one rack in the upper third and one rack in the lower third.
2. Line 2 sheet pans or baking sheets with parchment paper.
3. Combine butter and shortening in a large bowl; beat with an electric mixer at medium speed until combined, about 30 seconds.
4. Add 1 cup sugar; beat at medium speed until fluffy, about 2 minutes. Add egg; beat at medium speed until well blended, about 1 minute.
5. Add syrup; beat until thoroughly combined, 30 seconds to 1 minute.
6. Whisk together flour, ginger, baking soda, ½ teaspoon cinnamon, and salt in a medium bowl. 
7. Add flour mixture to butter mixture; beat at low speed until just combined.
8. Combine the remaining 3 tablespoons of sugar and ¾ teaspoon cinnamon in a small bowl.
9. Scoop dough with a 1 ½-tablespoon cookie scoop, rolling into a ball. 
10. Roll the dough ball in cinnamon sugar and arrange it on the prepared pan. 
11. Repeat with remaining dough and cinnamon sugar to yield 25 dough balls (12 on one pan and 13 on the other).
12. Bake at 350°F until lightly browned around the edges, 15 to 17 minutes, rotating pans after 8 minutes. Cool cookies on pans for 2 minutes; remove cookies to a wire rack to cool completely.

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