Gingersnaps Recipe

Gingersnaps are a rich, nutty cookie with a chewy center and crunchy edges. They’re one of the most popular cookies in America, made from gingerbread dough flavored with molasses, honey or vanilla extract and topped off with cinnamon sugar.

The “gingersnaps recipe without molasses” is a delicious, easy to make gingerbread cookie. The recipe calls for brown sugar and molasses in the dough, but you can substitute with granulated sugar and white vinegar instead. It’s an interesting twist on a classic cookie that yields great results.

Gingersnaps Recipe

Nothing beats handmade gingersnaps for their spicy, sweet, gingery flavor and crunchy, crispy texture. These delectable, easy-to-make cookies are a festive must-have, particularly when served with a steaming cup of hot tea or coffee. You may also serve them with a glass of cold milk, just like Santa!

The crackly, sugary top of gingersnaps makes them as attractive to look at as they are to taste. Gingersnaps are the ideal cookies to bake if you’re looking for a deliciously spiced, sweet treat that you can whip up in no time.

Because they’re so tasty, don’t be shocked if you make a batch no matter what season it is!

Gingerbread vs. Gingersnaps

Gingersnaps and gingerbread have a lot in common. Ginger and other warming baking spices are used prominently in these two varieties of cookies. Because gingersnaps are cooked for longer, they become crispier and tougher.

Gingerbread is normally a bit chewier and frequently comes in forms, while gingersnaps are typically round biscuits. Both are delectable Christmas sweets that are a delight to prepare!

Ingredients for Gingersnaps

Crispy gingersnap cookies need vegetable shortening.

To give the cookies their characteristic spiced taste, you’ll also need ginger, cinnamon, and cloves, as well as molasses and sugar to give them the right amount of sweetness.

To create these delicious gingersnaps, you’ll also need flour, egg, and a teaspoon of salt, as well as baking soda to help leaven the cookies.

Gingersnaps that are Crispy and Cracker

These delectable crispy gingersnap cookies are really simple to prepare. Begin by mixing together the sugar and cinnamon in a small bowl and setting it aside. Next, use parchment paper to line two baking pans. Preheat the oven to 375 degrees Fahrenheit.

In a mixing basin, combine the shortening, sugar, salt, and baking soda. After that, add the egg and molasses. Sift together the flour, ginger, cloves, and cinnamon, and beat until smooth. The dough will be a little stiff.

Make balls out of the dough and roll them in cinnamon sugar. Place them on baking sheets and bake for 11 to 13 minutes, depending on your preference for gingersnaps. Cook them for less time if you want bendier cookies, or for longer if you want tougher, crispier cookies. Remove the cookies from the oven and set them aside to cool before eating.


Tips for Making the Best Gingersnaps at Home

You may substitute butter for vegetable shortening, but your gingersnaps will be mushy rather than crunchy.

If you don’t have vegetable shortening on hand, vegetable oil is a good substitute for crispy gingersnaps.

Cook the cookies for a few minutes longer if you want them crispier. Shorten the baking time for bendier, softer biscuits.

Use brown sugar instead of white sugar for a deeper taste.

How to Store Gingersnaps Made at Home

Keep your gingersnaps at room temperature for up to 5 days in an airtight container.


Yes, of course! Wrap the cookie dough in cling film or store it in an airtight container. Gingersnap cookie dough may be frozen for up to three months.


Combine sugar and cinnamon in a small bowl. Remove from the equation.

Preheat the oven to 375 degrees Fahrenheit. Preheat oven to 350°F. Line two baking sheets with parchment paper.

In a mixing basin, combine shortening, sugar, salt, and baking soda. Incorporate the egg into the mixture. Add the molasses and whisk to combine.

In a large mixing bowl, sift together the flour, ginger, cloves, and cinnamon. Blend until completely smooth.

Make 1-inch balls out of the dough and roll them in cinnamon sugar. Using your hands, roll the dough balls into balls and place them on the baking pans.

Bake for 11 to 13 minutes, or until the edges are crisp.

Remove the cookies from the oven and let them to cool on a wire rack.

Watch This Video-

Gingersnaps are a type of cookie that is traditionally made by cooking gingerbread in a thin layer on top of a sheet of sugar. They are typically served with coffee or tea and are often called “ginger snaps.” Reference: english ginger snaps recipe.

Frequently Asked Questions

Whats the difference between gingersnaps and gingerbread?

A: Both ginger and snaps are cookies, but they both have different meanings. Ginger is a root vegetable while snaps are small pieces of hard candy that can be flavoured with herbs or spices.

Why are ginger snap cookies so good?

A: A ginger snap is a type of cookie made with gingerbread that typically has icing or some other type of decoration on top.

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