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gingerbread cookies

Gingersnap Cookies

You will love these crunchy, spicy gingersnaps and their sugary, crinkle tops. These cookies scream Christmas time!
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Dessert
Cuisine American
Servings 24 cookies


  • 1/2 cup shortening
  • 1/4 cup unsalted butter room temperature
  • 1 1/4 cup granulated sugar divided
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 1 large egg
  • 1/3 cup molasses
  • 2 1/3 cup all purpose flour
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon divided
  • 1/2 tsp ground cloves


  • Preheat oven to 375°F and line a cookie sheet with parchment paper or a silicon baking mat.
  • In a stand mixer fitted with the paddle attachment, beat the butter, shortening, and 1 cup of sugar on medium high until creamy - about 2 minutes.
  • Beat in the salt and baking soda.
  • Beat in the egg and molasses.
  • In a medium bowl, whisk together the flour, ginger, 1 tsp cinnamon, and cloves.
  • Add the dry ingredients to the mixer and beat on low speed until fully incorporated. The dough will be stiff.
  • Combine the remaining 1/4 cup sugar and 1 tsp cinnamon in a small bowl. You can use coarse sugar if you want larger sugar granules on the tops of your cookies.
  • Form the dough into balls. Roll them into the cinnamon sugar mixture.
  • Place them on baking sheets about 3 inches apart. They will spread quite a bit!
  • Bake the cookies 11-12 minutes, depending on the size of your cookies.
Keyword gingersnap cookies, gingersnaps