These Gingersnaps are a classic cookie that are perfect to add to your spread of holiday desserts or wrapping up to give as food gifts.
Day 5 of the 12 Days of Christmas Cookies: Gingersnaps
Once fall hits, my kids go on the hunt for Auntie’s cookies. Auntie is always asking them to bring her n orange box of cookies. When it came time to make some Christmas cookies, I knew making Auntie’s cookies had to be on the list.
For most people, these cookies are called Gingersnaps but in our house, they simply go by Auntie’s cookies. They even made her a personalized cookie jar just for her Gingersnaps for her birthday a few years ago.
But back to the cookies! Gingersnaps scream Christmas and I can’t believe that I haven’t made them before. This recipe is so versatile: you can either roll the dough into balls to create gingersnaps or roll out for cut outs.
To create your flat Gingersnaps, roll into 2 inch dough balls. Flatten with the bottom of a glass that is coated with sugar. Don’t flatten all the way unless you want really thin crispy cookies. I like to flatten mine until they are about the same width of the bottom of the glass.
- 1 cup packed brown sugar
- 3/4 cup shortening
- 1/4 cup molasses
- 1 egg
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- Granulated sugar
Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Until well blended. Stir in remaining ingredients except granulated sugar.
Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. On cookie sheets, place balls, sugared sides up, about 3 inches apart.
Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack.
Take your Gingersnaps to the next level by dipping them in icing! Combine milk and powdered sugar until you have a thick consistency.
This will take your Gingersnaps to another level. I only dipped half of mine and decorated with green leaf sprinkles and a round ball sprinkle in the middle to look like holly!
Tips for making Gingersnaps:
- Line your baking sheet with parchment paper for a faster cleanup!
- You can use this same recipe to make Gingerbread Cut Out Cookies. Let the dough chill a bit before rolling out. Then use your favorite cookie cutters to cut out shapes. Bake and decorate.
- Serve them with ice cream, fresh fruit, sorbet or coffee.
WANT MORE CHRISTMAS COOKIE RECIPES? YOU CAN FIND THEM ALL HERE!