If you’ve been searching for that perfectly nostalgic yet irresistibly crunchy treat, this Old Fashioned Crunchy Gingersnap Cookies Recipe is exactly what you need to try next. These cookies capture the warm, spicy essence of molasses and ginger with a delightful snap in every bite. They’re a true classic that’s been loved for generations, boasting a texture so satisfyingly crisp it’s hard to stop at just one. Whether you’re dunking them in your afternoon tea or gifting them during the holiday season, these cookies bring cozy comfort straight from the oven to your heart.
Ingredients You’ll Need
The beauty of this Old Fashioned Crunchy Gingersnap Cookies Recipe lies in its simplicity. Each ingredient plays a vital role, from the rich molasses that infuses depth and moisture to the blend of warm spices that make these cookies truly irresistible. The balance of sugar and shortening is key to achieving that perfect crunchy texture you’ll fall in love with.
- Granulated sugar (1-1/4 cups, divided): Sweetens the dough and creates a sugary crust when rolled, adding to the crunch.
- Vegetable shortening (3/4 cup): Provides structure and helps keep the cookies light but crisp.
- Kosher salt (1/2 teaspoon): Enhances the sweet and spicy flavors without overpowering them.
- Baking soda (2 teaspoons): Gives the cookies a slight lift and promotes browning for that signature gingersnap look.
- Large egg (1): Binds the ingredients together, contributing to the cookie’s perfect chew and snap.
- Molasses (1/3 cup): The star ingredient—adds rich, deep sweetness and moist texture.
- All-purpose flour (2-1/3 cups): The sturdy base that holds the cookie together.
- Ground ginger (2 teaspoons): Packs a spicy kick essential for classic gingersnap flavor.
- Ground cloves (1/2 teaspoon): Adds warmth and complexity to the spice blend.
- Ground cinnamon (2 teaspoons, divided): Contributes sweetness and aromatic warmth, with some mixed in dough and some for coating.
How to Make Old Fashioned Crunchy Gingersnap Cookies Recipe
Step 1: Prep Your Oven and Tools
Start by preheating your oven to 375 degrees Fahrenheit. This temperature perfectly balances a crisp exterior with a slight chew inside. Also, prepare your baking sheets by lining them with parchment paper, silicone mats, or just a non-stick spray to ensure easy release of your cookies.
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 them together until the texture is smooth and creamy—this creates the fluffy base that’ll help bind the cookie together and keep the texture light.
Step 3: Incorporate the Wet Ingredients
Next, add in the egg and mix until fully blended. Then pour in the molasses, mixing again until the entire mixture is smooth and glossy. This is where your dough gains its rich, dark color and that signature deep molasses flavor we all adore.
Step 4: Bring in the Flour and Spices
Add the all-purpose flour along with one teaspoon of cinnamon, ground ginger, ground cloves, and the remaining teaspoon of cinnamon. Mix just until everything comes together into a cohesive dough. Avoid overmixing here, as you want to maintain that tender yet crunchy texture.
Step 5: Prepare the 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 help create the irresistible crunchy crust on each cookie, giving a burst of spicy sweetness with every bite.
Step 6: Shape and Coat Your Dough Balls
Use a one-inch ice cream scoop or spoon to portion out dough balls. Drop them directly into the sugar-cinnamon coating and gently roll to ensure they’re fully covered. This step locks in that sweet sparkle and extra crunchiness after baking.
Step 7: Arrange and Bake
Place your coated dough balls on the prepared baking sheets, leaving about one and a half inches between them since they will spread as they bake. Put the trays in the preheated oven and bake for 10 to 11 minutes—just enough time for the edges to crisp while the centers stay perfectly textured.
Step 8: Cool and Enjoy
Once baked, carefully transfer the cookies to a wire rack using a spatula. Let them cool completely to set their crunchy exterior before storing. This finishing step ensures each cookie maintains that delightful snap you’re aiming for.
How to Serve Old Fashioned Crunchy Gingersnap Cookies Recipe
Garnishes
While these cookies shine on their own, sprinkling a light dusting of powdered sugar can add a touch of elegance and extra sweetness for special occasions. A thin drizzle of melted white chocolate also pairs beautifully with the warm spices, creating a decadent contrast.
Side Dishes
Nothing complements Old Fashioned Crunchy Gingersnap Cookies quite like a hot beverage. Serve alongside a steaming cup of chai tea, rich coffee, or creamy hot chocolate to elevate your snack time. They’re also a welcome companion to vanilla ice cream for a simple, nostalgic dessert.
Creative Ways to Present
Try stacking these cookies tied with a rustic ribbon as a charming homemade gift. You can also crumble them over whipped cream or yogurt for a spicy, crunchy topping that adds texture to your breakfast or dessert dishes. Serving them on a festive platter mixed with nuts and dried fruits creates an inviting holiday centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Old Fashioned Crunchy Gingersnap Cookies Recipe fresh by storing them in an airtight container at room temperature. They’ll stay crispy for about one week, so you can enjoy that classic crunch even after the first day.
Freezing
If you want to save some for later, these cookies freeze beautifully. Place cooled cookies in a sealed freezer bag or container with parchment paper between layers. They can be frozen for up to three months without losing their texture or flavor.
Reheating
To refresh frozen cookies, allow them to thaw at room temperature, then warm briefly in a preheated oven at 300 degrees Fahrenheit for 5 minutes. This will bring back that satisfying crispness and warm up the delightful spice aroma.
FAQs
Can I use butter instead of vegetable shortening?
Yes, you can substitute butter for shortening, but keep in mind that shortening helps achieve that tender crunch, while butter may make cookies slightly softer and add a richer flavor.
How long do these cookies stay crunchy?
Stored properly in an airtight container, these gingersnaps stay crunchy for about a week, making them a perfect make-ahead treat.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 2 days before shaping and baking. Chilling the dough can even enhance the flavors.
What makes these gingersnaps crunchy instead of soft?
The combination of vegetable shortening, baking soda, and rolling the dough balls in sugar before baking creates that signature crisp texture.
Are these cookies suitable for holiday gifting?
Definitely! Their classic flavor and beautiful crunch make them an ideal homemade gift, especially when wrapped nicely with ribbons or placed in festive boxes.
Final Thoughts
I can’t recommend this Old Fashioned Crunchy Gingersnap Cookies Recipe enough if you’re craving a cookie that delivers tradition, spice, and that perfect crunch in every bite. It’s a timeless treat that feels like a warm hug on a cool day, and once you try it, it’s sure to become a favorite in your baking repertoire. Get ready to fill your kitchen with the inviting scents of cinnamon, ginger, and molasses—it’s a joy you’ll want to repeat again and again.
Print
Old Fashioned Crunchy Gingersnap Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10-11 minutes
- Total Time: 26 minutes
- Yield: 60 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Old Fashioned Crunchy Gingersnap Cookies are a classic holiday treat featuring a perfect balance of warm spices, molasses, and a satisfying crunchy texture. Easy to make and perfect for sharing, these cookies bring cozy flavors and a delightful snap in every bite.
Ingredients
Dry Ingredients
- 1–1/4 cups granulated sugar (divided)
- 1/2 tsp kosher salt
- 2 tsp baking soda
- 2–1/3 cups all-purpose flour
- 2 tsp ground ginger
- 1/2 tsp ground cloves
- 2 tsp ground cinnamon (divided)
Wet Ingredients
- 3/4 cup vegetable shortening
- 1 large egg
- 1/3 cup molasses
Instructions
- Preheat Oven: Preheat your oven to 375 degrees F to prepare for baking the cookies.
- Cream Shortening and Sugar: 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, ensuring even texture.
- Add Egg and Molasses: Beat in the egg until fully incorporated. Then add the molasses and mix again until the dough is uniform and smooth.
- Add Dry Spices and Flour: Mix in the flour, 1 teaspoon ground cinnamon, ground ginger, and ground cloves until completely combined to form the dough. Set the dough aside.
- Prepare Sugar-Cinnamon Coating: Combine the remaining 1/4 cup sugar with 1 teaspoon cinnamon in a shallow bowl or pie plate, mixing well for coating the cookie dough balls.
- Shape and Coat Dough Balls: Use a 1-inch ice cream scoop or spoon to form 1-inch balls of dough. Roll each ball in the cinnamon sugar mixture until fully coated.
- Arrange on Baking Sheet: Place the coated dough balls onto a baking sheet lined with parchment paper, a silicone baking mat, or sprayed with non-stick cooking spray. Leave 1-1/2 inches of space between each ball to allow spreading during baking.
- Bake Cookies: Bake the cookies for 10-11 minutes at 375 degrees F, until they are set and have a crunchy texture.
- Cool and Store: Remove the cookies from the oven and transfer them to a wire rack using a spatula. Allow the cookies to cool completely before storing them in an airtight container to maintain freshness.
Notes
- Be sure to space the dough balls sufficiently to prevent them from sticking together during baking.
- Using parchment paper or a silicone baking mat helps with easy cookie removal and even baking.
- Allow cookies to cool completely to achieve the perfect crunch.
- Store cookies in an airtight container to maintain freshness for up to one week.
