If you’re craving a cookie that perfectly balances warmth, spice, and satisfying crunch, then this Old Fashioned Crunchy Gingersnap Cookies Recipe is your new best friend. These cookies bring together the nostalgic flavors of ground ginger, cinnamon, and cloves, combined with rich molasses and a crispy texture that snaps with every bite. Whether you enjoy them alongside your afternoon tea or packed into a festive cookie tin, these timeless treats never fail to brighten the day with their delightful flavor and charming crunch.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in creating the classic taste and crunchy texture that makes these cookies so special. From the aromatic spices to the molasses that adds depth and moisture, simplicity meets tradition in every bite.
- 1-1/4 cups granulated sugar (divided): Sweetens the dough and helps create that crunchy sugar coating on the outside.
- 3/4 cup vegetable shortening: Provides tenderness and a flaky texture without overpowering the spice.
- 1/2 tsp kosher salt: Balances sweetness and enhances the cookie’s flavors.
- 2 tsp baking soda: Gives just the right lift for a crunchy yet slightly chewy texture.
- 1 large egg: Binds the ingredients together and adds richness.
- 1/3 cup molasses: Imparts deep, robust flavor and a moist bite that contrasts perfectly with the crisp exterior.
- 2-1/3 cups all-purpose flour: The sturdy base that holds all the flavors and shapes the cookie structure.
- 2 tsp ground ginger: Delivers warm, punchy spice essential to classic gingersnaps.
- 1/2 tsp ground cloves: Adds a subtle, aromatic depth that makes these cookies truly old-fashioned.
- 2 tsp ground cinnamon (divided): Combines into the dough and sugar coating for a wonderful spiced aroma and flavor dimension.
How to Make Old Fashioned Crunchy Gingersnap Cookies Recipe
Step 1: Prepare Your Oven
Start by preheating your oven to 375 degrees Fahrenheit. This ensures your cookies bake evenly and develop that signature golden-brown crunchy exterior.
Step 2: Cream the Base Ingredients
In a large mixing bowl, combine the vegetable shortening, one cup of granulated sugar, kosher salt, and baking soda. Beat them together with an electric mixer until the texture is smooth and creamy. This step is crucial for that tender-yet-crunchy balance.
Step 3: Mix in the Egg and Molasses
Add the egg to your creamy mixture and beat well until fully incorporated. Next, pour in the molasses and continue mixing. The molasses is the heart of the gingersnap flavor, lending both richness and a slight chewiness.
Step 4: Incorporate the Dry Ingredients
Gradually add the flour, one teaspoon of cinnamon, ground ginger, cloves, and the remaining teaspoon of cinnamon to the bowl. Mix everything together gently but thoroughly until the dough is well combined. Your dough should be aromatic and slightly sticky.
Step 5: Prepare the Sugar-Cinnamon Coating
In a shallow bowl or pie plate, mix the remaining 1/4 cup granulated sugar with the last teaspoon of cinnamon. This sweet and spicy blend will coat your cookie dough balls, creating that irresistible crunchy crust.
Step 6: Shape and Coat the Dough
Using a 1-inch ice cream scoop or a spoon, form the dough into 1-inch balls. Roll each ball thoroughly in the cinnamon-sugar mixture until coated. This extra touch is what gives these cookies their old-fashioned charm and delightful snap when bitten.
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 1-1/2 inches apart to allow room for spreading while baking.
Step 8: Bake Until Crisp
Bake the cookies for 10 to 11 minutes until they are golden and crackling. Once done, carefully transfer them to a wire rack to cool completely. Cooling fully is essential to set the crunchy texture that makes this Old Fashioned Crunchy Gingersnap Cookies Recipe so beloved.
How to Serve Old Fashioned Crunchy Gingersnap Cookies Recipe
Garnishes
These cookies shine on their own, but feel free to dust a little powdered sugar for a festive snow-kissed look or sprinkle some finely chopped crystallized ginger on top for an extra zing of spice.
Side Dishes
Pair these gingersnaps with a warm cup of chai tea, a robust coffee, or even a creamy glass of milk. The spices in the cookies complement and enhance each of these drinks beautifully, making snack time a cozy ritual.
Creative Ways to Present
Stack the cookies in a clear glass jar for an inviting kitchen display or arrange them on a festive platter layered with fresh cinnamon sticks and star anise for a charming holiday centerpiece. Wrapping a few in parchment and tying them with twine makes a lovely homemade gift.
Make Ahead and Storage
Storing Leftovers
After the cookies cool completely, store them in an airtight container at room temperature. They will stay fresh and crunchy for up to a week, making them perfect for preparing in advance.
Freezing
If you want to keep the magic longer, freeze the baked cookies in a sealed freezer bag or container. They can last up to three months frozen. When ready to enjoy, simply thaw at room temperature to preserve that authentic crispness.
Reheating
To revive their crunch after storage or freezing, pop the cookies in a 300-degree Fahrenheit oven for about 5 minutes. This light warming refreshes their texture and aroma, just like they came out of the oven.
FAQs
Can I substitute butter for vegetable shortening in this recipe?
Yes, you can use butter instead of shortening, but keep in mind that shortening helps create extra crunch and tenderness. Butter will add richness and a slight chewiness, so the texture might differ slightly but still be delicious.
What makes these cookies crunchy instead of soft?
The combination of baking soda and sugar, along with baking at a slightly higher temperature, helps form a crispy exterior. Rolling the dough in cinnamon sugar also contributes a delightful crunch that contrasts the chewy inside.
Can I use dark molasses instead of regular molasses?
Absolutely! Dark molasses will give your cookies a richer and more robust flavor. This can deepen the spice notes and enhance the traditional gingersnap taste even further.
How should I store these cookies to keep them from getting soft?
Store them in an airtight container at room temperature. Avoid refrigerating as that can introduce moisture, softening the cookies. If they soften, reheating briefly in the oven will restore crunch.
Are these cookies suitable for making cookie sandwiches?
Yes! Their crunchy texture makes them ideal for holding fillings like cream cheese frosting, lemon curd, or chocolate ganache. The spicy warmth pairs wonderfully with sweet or tangy fillings.
Final Thoughts
Now that you have this Old Fashioned Crunchy Gingersnap Cookies Recipe in your baking arsenal, you’re just minutes away from filling your home with the irresistible smell of warm spices and sweet molasses. These cookies are pure comfort in every bite and a sure way to make any occasion feel special. Don’t wait to treat yourself and your loved ones—give these gems a try and enjoy the timeless pleasure of crunchy, spicy gingersnaps!
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 boast a perfectly crisp texture and a rich blend of warm spices including ginger, cinnamon, and cloves. Sweetened with molasses and rolled in a cinnamon-sugar coating, they make an irresistible treat ideal for holiday baking or everyday snacking.
Ingredients
Cookie Dough
- 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 the oven to 375°F (190°C) to prepare for baking the cookies.
- Mix Shortening and Sugar: In the bowl of an electric mixer, combine the shortening, 1 cup of granulated sugar, kosher salt, and baking soda. Mix until the mixture becomes smooth and creamy, forming the base of the dough.
- Add Wet Ingredients: Add the large egg to the mixture and beat until fully incorporated. Then, add the molasses and mix again thoroughly to combine all wet ingredients.
- Add Dry Ingredients: Incorporate the all-purpose flour, 1 teaspoon of ground cinnamon, ground ginger, and ground cloves into the dough. Mix until everything is well blended and the dough is formed. Set the dough aside.
- Prepare Coating Mixture: In a shallow bowl or pie plate, combine 1 teaspoon ground cinnamon with 1/4 cup granulated sugar. Mix well to create a cinnamon-sugar coating for the cookie dough balls.
- 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 evenly coated.
- Arrange on Baking Sheet: Place the coated dough balls on a baking sheet lined with parchment paper, silicone baking mat, or sprayed with non-stick cooking spray. Space them 1-1/2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10 to 11 minutes until the edges are crisp and the cookies have spread appropriately.
- Cool Cookies: Remove the baking sheet from the oven. Using a spatula, transfer the cookies to a wire rack and allow them to cool completely before storing in an airtight container to maintain their crunchiness.
Notes
- Ensure spacing between dough balls to prevent cookies from merging during baking.
- Using molasses adds deep flavor and chewiness; substitute with dark corn syrup if needed but flavor may vary.
- Shortening can be substituted with butter for a richer flavor but may alter texture slightly.
- Cookies are best stored in an airtight container at room temperature and consume within one week for optimal freshness.
- For a spicier kick, increase the ground ginger or add a pinch of black pepper.
