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Gingersnaps Recipe

Gingersnaps Recipe

It won't take long for your child to figure out that these cookies get their name from their wonderfully crunchy texture. That's not all that makes them snappy, though. Spiced with ginger, cinnamon, and cloves, they pack a zingy flavor. And, taking about 30 minutes from start to finish, they're truly a snap to make.


  • 2 1/2 cups flour
  • 2 teaspoons ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/4 cup vegetable shortening
  • 1 cup sugar
  • 1 large egg, at room temperature
  • 1/3 cup unsulphured molasses
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon vanilla extract
  • Sugar for topping the cookies


1. Heat the oven to 375°. Lightly grease 2 large, shiny, aluminum baking sheets and set them aside.

2. Sift the flour, ginger, cinnamon, ground cloves, baking powder, baking soda, and salt into a large mixing bowl.

Gingersnaps - Step 3

3. In a separate large bowl, combine the butter, shortening, sugar, egg, and molasses. Using an electric mixer on medium-high speed, beat the ingredients for about 2 minutes, until well blended and fluffy. Add the lemon zest and vanilla extract and beat briefly.

Gingersnaps - Step 4

4. Using a wooden spoon, stir the dry ingredients into the creamed mixture a third at a time. The dough should be solid and hold together but still soft enough to be shaped.

Gingersnaps - Step 5

5. Measure slightly rounded tablespoonfuls of dough and roll them into balls. Roll the balls in sugar, then arrange them on the baking sheets, evenly spaced about 2 1/2 inches apart.

6. Bake the cookies on the center oven rack, 1 sheet at a time. If you like a soft, slightly chewy ginger cookie, bake them for 9 to 10 minutes. The tops will feel soft and squishy under gentle finger pressure. If you like a crisp, crunchy gingersnap, bake for 12 to 13 minutes, until the tops feel slightly firm and crusty. The longer they bake, the crunchier they'll be.

Gingersnaps - Step 7

7. Cool the cookies on the baking sheet for 2 to 3 minutes, then transfer them to a wire rack to cool completely. Store the cookies in an airtight tin. Makes about 3 dozen.