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Gingersnap Cookies

Gingersnap Cookies

Ingredients

Directions

  1. Preheat oven to 350°F with the rack in the middle position.
  2. Place flour, ginger, cinnamon, cloves, baking soda, kosher salt and a sprinkle of black pepper into a bowl. Stir together and set aside.
  3. Place butter, shortening and brown sugar into a medium-sized bowl and combine using a hand mixer running on a low speed. Add the molasses, egg and orange zest and blend to incorporate. Add the dry ingredients and mix until the ingredients are combined. Gather the dough together by hand.
  4. Shape dough into cookies by taking a heaping teaspoon of dough and rolling it into a 1-inch ball. Dip the ball into the sanding sugar, pushing it down firmly to coat one half of the cookie. Lift, invert and dip the other half of the cookie into the granulated sugar. Transfer cookies to a parchment-lined baking sheet with the sanding sugar half pointed upwards. Leave about 2 inches of space in between them.
  5. Transfer cookies to the oven and bake for 15 minutes. Cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
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Gingersnap Cookies

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Sugar-rolled crackled ginger cookies with a heady fragrant profile of spices and orange zest…

  • clock icon
    30 MIN
  • 36 SERVINGS
Gingersnap Cookies

These GINGERSNAP COOKIES are a snap!

Our GINGERSNAP COOKIES are a new favourite, coming together by combining the best cookie practices. We know you’ll agree they’re both memorable and easy to enjoy. Don’t delay making them, but remember, they’ll be gone in no time. They’re that good!

If cookies are what first attracted you to this story, we have a few more you might (I mean will) enjoy. These CHOCOLATE CHIP COOKIES are just as fab as our PEANUT BUTTER COOKIES, and these versatile THUMBPRINT COOKIES can be filled with either jam or chocolate chunks. In our minds, every weekend at the cottage should include at least one round of freshly baked cookies. Click HERE for our full list.

Here’s what makes these GINGERSNAP COOKIES popular:

Ingredients for Gingersnap Cookies

OLD SCHOOL

The photo of the ingredients needed to make these rounds up the usual suspects when it comes to cookie baking. Make sure to have things like butter, eggs, granulated sugar, flour and baking soda ready, because this recipe uses them all. One interesting mix in this homemade cookie recipe is our use of shortening as a second fat. This gives the cookies a lovely crispy edge but keeps the centres nice and soft.

Spices, orange and molasses all used to flavour the gingersnaps

SPICE PROFILE

Ground ginger is for sure the expected spice in these cookies, but you know us, always on the quest for more memorable flavours. Ladies and gents, please join me in welcoming cinnamon and cloves! We took this direction after the success of our HOLIDAY GINGERBREADS and we especially love the fragrance both these spices add. This will become really apparent when you send your cookies off to bake. Heavenly!

The cookie batter before everything is blended together

ORANGE & BROWN BOWL

One look at the cookie dough before the big stir up and you’ll notice the rich orange and brown colour that comes from the addition of egg, orange zest and molasses. The egg is an essential binding agent while the other two are essentials for flavour. The orange gives the cookies fresh citrus notes and the molasses adds a rich, almost smoky flavouring. We think these two ingredients are the key to our loving them. Secret’s out now, so tell and send this LINK to everyone.

The fgragrant, flavourful cookie dough

DOUGH DOUGH

We appreciate the rich, almost chocolate brown colour of this cookie dough that only gets darker when the cookies bake. It also mixes up to a smooth consistency that allows for easy work when the GINGERSNAP COOKIES are rolled by hand. While testing the recipe, we froze a batch to see how it would do. Happy to report, the cookies tasted just like the ones we baked fresh. Go ahead and freeze away.

SWEET ROLL

Rolling the dough into balls about 1-inch in size makes for easy and fun work. If you have kids hanging about, call them in to help. You’ll figure out the sizing when you make the recipe for the first time, but we’re suggesting a heaping teaspoon of dough for best results. 

We’re pretty excited about the final directions to roll these balls of ginger cookies in not one but two sugars. Rolling them first in granulated sugar gives them a hit of sweetness but it’s the sanding sugar that has us swooning. This extra sparkle on the cookies is very appealing and looks perfect when the cookies kind of crack during baking.

Gingersnap cookies wrapped in fancy paper as a gift

MERRY SUMMER

We couldn’t resist giving you lots of reasons to make this recipe throughout the year. If you’re reading this close to the holidays, these GINGERSNAP COOKIES will make a nice addition to your HOLIDAY BAKING COLLECTION. In fact, they look festive and sparkly wrapped up as gifts; your friends and family will love them!

Homemade ice cream with gingersnap cookies

These cookies are also an excellent idea whenever a little sweet needs some sumthin sumthin! We’ve had great results tucking a cookie or two into bowls of our VANILLA CUSTARD, tangy LEMON CURD or our HOMEMADE VANILLA ICE CREAM. These cookies add a nice side texture to any chilled dessert, regardless of flavour.

GINGERSNAP COOKIES are just the thing throughout the year. Sounds like you better get baking!

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Gingersnap Cookies

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Gingersnap Cookies

Ingredients

  • For the dough:
  • 2 cups unbleached all-purpose flour
  • 1 tablespoon ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cloves
  • 2 teaspoons baking soda
  • ¼ teaspoon kosher salt
  • sprinkle of black pepper
  • ½ cup butter (8 tablespoons), room temperature
  • ¼ cup shortening
  • ¾ cup dark brown sugar
  • ¼ cup molasses
  • 1 egg, room temperature
  • orange zest
  • For the roll:
  • ½ cup sanding sugar
  • ½ cup granulated sugar

Directions

  1. Preheat oven to 350°F with the rack in the middle position.
  2. Place flour, ginger, cinnamon, cloves, baking soda, kosher salt and a sprinkle of black pepper into a bowl. Stir together and set aside.
  3. Place butter, shortening and brown sugar into a medium-sized bowl and combine using a hand mixer running on a low speed. Add the molasses, egg and orange zest and blend to incorporate. Add the dry ingredients and mix until the ingredients are combined. Gather the dough together by hand.
  4. Shape dough into cookies by taking a heaping teaspoon of dough and rolling it into a 1-inch ball. Dip the ball into the sanding sugar, pushing it down firmly to coat one half of the cookie. Lift, invert and dip the other half of the cookie into the granulated sugar. Transfer cookies to a parchment-lined baking sheet with the sanding sugar half pointed upwards. Leave about 2 inches of space in between them.
  5. Transfer cookies to the oven and bake for 15 minutes. Cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

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