If you’re on the hunt for a timeless treat that locks in the perfect balance of spice and sweet crispiness, this Old Fashioned Crunchy Gingersnap Cookies Recipe is exactly what you need. Imagine biting into a cookie with a delightfully crunchy exterior giving way to a warmly spiced, aromatic heart—the kind of cookie that evokes cozy memories and transforms any moment into a special occasion. These cookies are easy to make, packed with classic flavors like ginger, cinnamon, and cloves, and they come together with simple pantry staples. Once you try this recipe, it will quickly become a cherished classic in your baking repertoire.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role, contributing to the unforgettable taste, texture, and color of the cookies. From aromatic spices to rich molasses and creamy shortening, each component brings a little magic to the cookie dough that transforms into crispy, flavorful gingersnaps.
- Granulated sugar (1-1/4 cups, divided): Adds essential sweetness and helps create the crunchy texture after baking.
- Vegetable shortening (3/4 cup): Gives the cookies tenderness with just the right structure and helps hold that signature crunch.
- Kosher salt (1/2 tsp): Balances the sweetness and enhances all the flavors in the cookie.
- Baking soda (2 tsp): Acts as a leavening agent to make these cookies spread and crisp up beautifully.
- Large egg (1): Binds everything together and adds richness for a more satisfying bite.
- Molasses (1/3 cup): The star ingredient that provides deep flavor, moisture, and that lush golden-brown color.
- All-purpose flour (2-1/3 cups): The building block that holds the dough together and forms the cookie’s body.
- Ground ginger (2 tsp): Brings the signature warm and slightly spicy note that defines gingersnap cookies.
- Ground cloves (1/2 tsp): Adds a subtle but essential earthy depth to the spice blend.
- Ground cinnamon (2 tsp, divided): Provides warmth and a comforting aroma; part is mixed into the dough and part is used for rolling.
How to Make Old Fashioned Crunchy Gingersnap Cookies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375 degrees Fahrenheit. This ensures that when your cookies go in, they bake evenly and develop that wonderful crunch we’re aiming for. Prepping ahead means you’re ready the moment your dough is mixed up.
Step 2: Cream the Base
In the bowl of an electric mixer, combine the vegetable shortening, one cup of granulated sugar, kosher salt, and baking soda. Mix until the texture is smooth and creamy—this is the foundation of your dough that will help produce soft crumbly pockets inside the cookie while keeping the outside crisp.
Step 3: Add Egg and Molasses
Next, beat in the large egg until fully incorporated, followed by the molasses. The molasses is what brings that delightfully rich, caramel-like flavor and moistness, plus it gives the cookies their beautiful dark amber color.
Step 4: Incorporate Dry Ingredients
Gradually mix in the all-purpose flour along with one teaspoon of cinnamon, ground ginger, ground cloves, and the remaining teaspoon of cinnamon. These spices work together to create that quintessential gingersnap flavor, making the cookie aromatic and totally irresistible.
Step 5: Prepare Sugar-Cinnamon Coating
In a shallow bowl or pie plate, combine the remaining 1/4 cup of sugar with one teaspoon of cinnamon. This mixture will coat your dough balls and add an extra kick of sweetness and crunch to the cookie’s exterior once baked.
Step 6: Shape and Coat the Dough
Using a 1-inch ice cream scoop or a spoon, form dough balls approximately 1 inch in diameter. Roll each ball generously in your cinnamon-sugar mixture until fully coated—this step is what gives the cookies their signature crackly, sugary crust.
Step 7: Arrange for Baking
Place the coated dough balls on a baking sheet lined with parchment paper, a silicone baking mat, or sprayed with non-stick cooking spray. Be sure to space them about 1-1/2 inches apart so they have room to spread into perfect rounds.
Step 8: Bake to Perfection
Bake your gingersnap cookies for 10 to 11 minutes. They should spread nicely and develop a deep golden brown color. Once out of the oven, transfer them carefully to a wire rack to cool completely—this helps preserve their crisp texture and prevents sogginess.
How to Serve Old Fashioned Crunchy Gingersnap Cookies Recipe
Garnishes
A light dusting of powdered sugar over cooled cookies can add a touch of whimsy and a sweet visual contrast. For special occasions, drizzle with melted white chocolate or dark chocolate for an elegant finish that makes these cookies truly stand out.
Side Dishes
These crunchy gingersnap cookies pair beautifully with a hot cup of spiced tea, rich coffee, or creamy hot chocolate. They also make a fantastic complement alongside a scoop of vanilla ice cream or a slice of spiced pumpkin pie during the holidays.
Creative Ways to Present
Try stacking the cookies tied together with a rustic twine ribbon as charming edible gifts. Or break them into smaller chunks over your favorite yogurt or pudding for a delightful crunch. They also work wonderfully as a base for cookie trifle desserts when layered with whipped cream and fruit.
Make Ahead and Storage
Storing Leftovers
Keep any extras in an airtight container at room temperature, where they will stay crunchy and fresh for up to two weeks. Placing a piece of bread in the container helps maintain just the right moisture balance inside.
Freezing
You can freeze these gingersnap cookies by placing them in a sealed freezer bag or container. They freeze well for up to three months and thaw quickly at room temperature, making them perfect to bake in advance for holiday gatherings.
Reheating
If you want to bring back that fresh-baked warmth, pop the cookies in a preheated oven at 300 degrees Fahrenheit for about 3-5 minutes. This will revive their crunch without drying them out.
FAQs
Can I substitute butter for vegetable shortening?
Butter can be used, but vegetable shortening contributes to the classic crunchiness and structure of the cookies. Using butter may result in softer cookies that spread more during baking.
Why is molasses important in this gingersnap recipe?
Molasses adds depth, moisture, and a rich, slightly bittersweet flavor that balances the spices perfectly. It also gives the cookies their characteristic dark color and chewy texture beneath the crunch.
How do I prevent my cookies from spreading too much?
Make sure your dough is chilled for at least 30 minutes before baking. Additionally, using parchment paper or silicone mats and spacing the dough balls well helps control spreading.
Can I use a different sweetener instead of granulated sugar?
Granulated sugar helps create the distinct crunchy texture and flavor. While alternatives like brown sugar can be used, they may make the cookies softer and chewier rather than crisp.
Are these cookies suitable for storing long term?
Yes, stored properly in an airtight container, these cookies hold their crunch for about two weeks at room temperature and up to three months in the freezer.
Final Thoughts
If you’ve been searching for a cookie recipe that embodies nostalgic charm with every crunchy bite, this Old Fashioned Crunchy Gingersnap Cookies Recipe is your new best friend. It’s straightforward to make, uses ingredients you likely already have, and produces consistently delicious results. Whether you’re baking for a holiday treat, a cozy afternoon snack, or gifting to loved ones, these cookies are guaranteed to please and bring smiles. Give them a try—you might just find your new favorite cookie tradition!
Print
Old Fashioned Crunchy Gingersnap Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 60 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Old Fashioned Crunchy Gingersnap Cookies are perfectly spiced, crunchy on the outside with a tender interior. Coated in a cinnamon sugar mixture, they offer a delightful ginger flavor with hints of cloves and cinnamon, making them a classic treat for any occasion.
Ingredients
Dough Ingredients
- 1–1/4 cups granulated sugar (divided)
- 3/4 cup vegetable shortening
- 1/2 tsp kosher salt
- 2 tsp baking soda
- 1 large egg
- 1/3 cup molasses
- 2–1/3 cups all-purpose flour
- 2 tsp ground ginger
- 1/2 tsp ground cloves
- 2 tsp ground cinnamon (divided)
Coating
- 1 tsp ground cinnamon
- 1/4 cup granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the cookies.
- Cream Mixture: In the bowl of an electric mixer, combine the vegetable shortening, 1 cup of granulated sugar, kosher salt, and baking soda. Mix until the mixture is smooth and creamy.
- Add Wet Ingredients: Add the large egg to the mixture and blend until fully incorporated. Then add the molasses and mix again until well combined.
- Incorporate Dry Ingredients: Add the all-purpose flour, 1 teaspoon of cinnamon, ground ginger, and ground cloves to the dough. Mix until the dough is well combined and set aside.
- Prepare Coating: In a shallow bowl or pie plate, mix 1 teaspoon cinnamon with 1/4 cup sugar to create the coating mixture.
- Form Dough Balls: Using a 1-inch ice cream scoop or spoon, shape the dough into 1-inch balls. Roll each ball in the cinnamon sugar mixture until well coated.
- Arrange on Baking Sheet: Place the coated dough balls on a baking sheet lined with parchment paper, a silicone mat, or sprayed with non-stick cooking spray. Leave about 1-1/2 inches of space between each dough ball to allow for spreading during baking.
- Bake: Bake the cookies for 10 to 11 minutes until they spread and become crunchy.
- Cool: Remove the cookies from the oven and use a spatula to transfer them to a wire rack. Allow them to cool completely before storing to maintain their crunchiness.
Notes
- Ensure spacing between dough balls on the baking sheet to allow for proper spreading.
- Use molasses for authentic gingersnap flavor; dark or robust molasses will deepen the taste.
- Cooling completely before storing maintains cookie crunchiness.
- Shortening helps achieve the classic crunchy texture, but butter can be substituted for a different flavor and texture.
