Gingersnaps
Quick answer
- Total time
- 76 min
- Level
- Medium
- Servings
- 10 servings
- Ingredients
- 10
About this dish
The fat is vegetable shortening rather than butter, chosen to push these ginger-and-molasses cookies toward crisp.
Read more
The molasses is regular baking molasses, not blackstrap. Since the dough is dark from the start, color says little about doneness, and a cookie that still bends while warm snaps once it cools. A roll in cinnamon sugar leaves a fine crystalline surface without any glaze.
Ingredients
Instructions
- 1
Preheat the oven to 190°C and line two trays with parchment.
Mix 25 g sugar with 0.5 teaspoon cinnamon for coating. Beat an egg without its shell and weigh out only 25 g.
- 2
Beat the shortening with the remaining 99 g sugar for 2 minutes.
Mix in the measured 25 g beaten egg and the molasses until uniform.
- 3
Mix in the flour, ginger, remaining 0.5 teaspoon cinnamon, cloves, baking soda and salt just until combined.
Roll into about 30 balls of roughly 13 g each.
- 4
Roll in the reserved cinnamon sugar and arrange with 5 cm gaps.
Bake one tray at a time for about 13 minutes, until the rims set and the center loses its wet sheen.
- 5
Wait 5 minutes on the tray, then cool on a rack for at least 20 minutes.
Do not keep baking simply because a warm cookie still bends.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Gingersnaps
King Arthur Baking · Checked: 2026-09-26
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