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Old Fashioned Gingersnaps

12 Days of Christmas Cookies

These old fashioned gingersnaps have all the flavors and snappiness of their store-bought counterparts! They have the perfect balance of ginger and molasses and a good amount of crunch!

These old fashioned gingersnaps have all the flavors and snappiness of their store-bought counterparts!  And they are EASY!  Gingersnaps in the jar in 45 minutes!

You know what I love about gingersnaps? Other than their snappy, ginger awesomeness? The batter doesn’t require any chilling. So when someone {cough, cough not me} eats the last gingersnap at 10PM, you can easily whip up a new batch in under 45 minutes.

These old fashioned gingersnaps have all the flavors and snappiness of their store-bought counterparts!  And they are EASY!  Gingersnaps in the jar in 45 minutes!

My husband and I are HUGE fans of gingersnaps. We went on a quest to find the perfect recipe several years ago and this recipe was it. We tried three others, some modern and some vintage, but none had the same ginger flavor or replicated the taste and texture of a store-bought snap.

These old fashioned gingersnaps have all the flavors and snappiness of their store-bought counterparts!  And they are EASY!  Gingersnaps in the jar in 45 minutes!

You know who else loves gingersnaps? My Dad. That’s right. He’s the one who taught me that the old-fashioned ones that come in a paper bag at the grocery store are where the flavor’s at. He wouldn’t say it like that though; he’s much too dignified.

These old fashioned gingersnaps have all the flavors and snappiness of their store-bought counterparts!  And they are EASY!  Gingersnaps in the jar in 45 minutes!

These are fabulous gift cookies because they travel extremely well. No need to worry about them falling apart or drying out as long as you package them in a tin.

These old fashioned gingersnaps have all the flavors and snappiness of their store-bought counterparts!  And they are EASY!  Gingersnaps in the jar in 45 minutes!

A quick note based on my many trials with this recipe: The cook time varies by the type of cookie sheet that you use. I like to bake these on a light, thin cookie sheet. Ungreased and no parchment. I baked one batch on a slightly thicker, darker sheet and they burned in the same amount of time. Just watch and adjust depending on the needs of your cookies and oven.

These old fashioned gingersnaps have all the flavors and snappiness of their store-bought counterparts!  And they are EASY!  Gingersnaps in the jar in 45 minutes!

Gingersnaps are the only Christmas / Winter cookie that I eat all year round. It just seems a damn shame to limit the snappy awesomeness to 1/12th of the year. Don’t cha think?

These Old Fashioned Gingersnaps are for the sixth day of my 12 Days of Christmas Cookies. You won’t want to miss the Peanut Butter BlossomsOld Fashioned Oat Lace CookiesRaspberry Linzer CookiesHoliday Bark or Cherry Pecan Cookies!

Old Fashioned Gingersnaps

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 36 Cookies

Old Fashioned Gingersnaps

These old fashioned gingersnaps have all the flavors and snappiness of their store-bought counterparts! They have the perfect balance of ginger and molasses and a good amount of crunch!

Ingredients

  • 2 cups sifted all-purpose flour
  • 1 tablespoon ground ginger
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • ½ teaspoon kosher salt
  • ¾ cup butter, only slightly softened
  • 1 cup granulated sugar
  • 1 egg
  • ¼ cup unsulphered molasses
  • 1 cup sugar
  • ½ teaspoon Saigon cinnamon

Instructions

  1. Preheat the oven to 350° F.
  2. Sift together the flour, ginger, soda, cinnamon and salt into a mixing bowl; stir with a whisk to evenly distribute all the spices and soda. Sift a second time into another bowl.
  3. Beat the butter until creamy in a large mixing bowl with a hand mixer on high; gradually add sugar. Add the egg and molasses, beat well. Sift 1/3 of the flour mixture into the butter, stir to combine with a wooden spoon. Repeat twice more with 1/3 of the flour each time.
  4. Whisk together 1 cup sugar and ½ teaspoon cinnamon in a small bowl. Pinch off small portions of dough and roll into a ball approximately the size of a marble. Roll in cinnamon sugar and place 2 inches apart on a thin ungreased baking sheet.
  5. Bake in preheated oven 10 minutes for crispy perfection. The tops should be cracked and browned. If you cook 8 minutes they will have crispy outsides and soft centers…you know, if that’s your thing.

Notes:

Adapted from All Recipes

https://www.cheflindseyfarr.com/2014/12/old-fashioned-gingersnaps/

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 Traditional Linzer Cookies 

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 Peanut Butter Blossoms

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18 Comments

  • Sophia
    December 14, 2014 at 8:01 am

    These look like cookies we use to get as kids in NZ, you bring back some great memories 🙂 They called the gingernuts over there.

    Reply
    • AmericanCooking22
      December 14, 2014 at 9:27 am

      I like that name – gingernuts! So cute!

      Reply
  • annie@ciaochowbambina
    December 14, 2014 at 9:21 am

    I am so loving your cookie line-up! This gingersnap is a favorite, especially for its texture…crispy on the outside and soft in the center! Well done!

    Reply
    • AmericanCooking22
      December 14, 2014 at 9:28 am

      Thanks, Annie! I cannot resist a gingersnap!

      Reply
  • Gayle @ Pumpkin 'N Spice
    December 14, 2014 at 7:28 pm

    These gingersnaps look perfect, Lindsey! Gingerbread is one of my favorite flavors, yet I’ve never made gingersnaps before…go figure! I love that the dough requires no chilling and can be made fairly quickly. Love the crunchiness of them, too! Pinned!

    Reply
    • AmericanCooking22
      December 15, 2014 at 4:28 pm

      Thanks, Gayle! And thanks for the pin! They really are super easy!

      Reply
  • Kayle (The Cooking Actress)
    December 14, 2014 at 9:36 pm

    I always forget how much I like gingersnaps until I have one! These look so perfect and are a great reminder that I totally need to make them!

    Reply
    • AmericanCooking22
      December 15, 2014 at 4:28 pm

      Haha! That is the trouble with gingersnaps! At first your like, “i guess I’ll have a gingersnap” and then the next thing you know the whole bag is gone!!!!

      Reply
  • Dorothy @ Crazy for Crust
    December 14, 2014 at 9:50 pm

    Okay, I must make these. I love store bought gingersnaps…until you get a bad box. These would never be bad…and they’d last bout 2 minutes in my hands!

    Reply
    • AmericanCooking22
      December 15, 2014 at 4:27 pm

      Me too, Dorothy, me too. As long as they are the old fashioned kind. There is nothing worse than a bad box of gingersnaps! I hope you whip some up soon!

      Reply
  • Jessica @ Sweet Menu
    December 14, 2014 at 10:51 pm

    You are on a cookie roll girl! Your kitchen must be overflowing with cookie goodness! My husband would love these gingersnap cookies – amazing!

    Reply
    • AmericanCooking22
      December 15, 2014 at 4:27 pm

      I actually shipped them all out so that my kitchen would not be overflowing nor would my waistline! 🙂

      Reply
  • David @ Spiced
    December 15, 2014 at 8:13 am

    Apparently I need to have a serious come-to-Jesus moment with my mail lady today because these cookies were missing from my package. She snuck in and stole them I’m sure because I know you would have remembered to send my favorite cookie flavor of all time. I think I shall hide in the bushes and stalk the mail truck today. The truth shall come out!!

    Reply
    • AmericanCooking22
      December 15, 2014 at 4:24 pm

      LOL!!! I almost choked on my coffee this morning when I read this. Seriously almost died laughing. <-- good thing I didn't or you would feel terrible 😉 I actually made these several months ago when a gingersnap craving hit and my husband ate the last one. Now I know...and I will have to remember for next year! I must admit the image of you stalking the mail truck is making me laugh all over again!

      Reply
  • Kelly - Life Made Sweeter
    December 15, 2014 at 4:13 pm

    I am loving all your cookies so far girl! I totally agree with you on gingersnaps, I could eat them all year long too! Yours look amazing! Love your tips and can’t wait to whip up a batch of these!

    Reply
    • AmericanCooking22
      December 15, 2014 at 4:16 pm

      Thanks, Kelly! I hope you love them as much as we have!

      Reply
  • Sophie
    December 27, 2014 at 7:14 am

    I made them but used light spelt flour in these tasty beauties!
    They were very yum yum too! 🙂 x

    Reply
    • AmericanCooking22
      December 28, 2014 at 12:39 am

      You are crazy about spelt flour! I’m so glad you liked them!

      Reply

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