You know you love a soft and chewy cookie and this recipe for Ginger Snap Cookies is beyond perfect. With a light crisp crunch outside and a soft and chewy inside you will definitely want to go back for more. So indulge yourself in these cookies with a cup of Hot Cocoa and enjoy the moment.
This post and recipe was created for #ChristmasCookies Week! I was sent samples by some of the sponsors, companies but as always opinions are 100% mine.
Not all Ginger Snap Cookies are the same, some are flat and hard, others are puffy and thick. Each of course has reasons to love and enjoy but to me, I prefer a soft and chewy Cookie with a crisp bite to it.
I have recipe tested over and over and come up with what I feel is a perfect balance of both Soft and Chewy along with a Crispy Outside. So let me tell you all my tips and tricks so you can make this perfectly Soft and Chewy Ginger Snap Cookie Too!
This recipe has the perfect balance of Butter, Crisco, Sugar and Dark Molasses. Along with Ginger, Cinnamon and Cloves to create a rich and delicious cookie you will definitely go back for.
Ingredients in Ginger Snap Cookies
- ½ Cup Butter
- ¼ Cup Crisco
- 1 Large Egg
- 1 ½ Cup Sugar *Divided
- ¼ Cup Molasses
- 2 Cup Flour
- 2 teaspoon Baking Soda
- 1 teaspoon Ginger
- 1 teaspoon Cinnamon
- ½ teaspoon Coves
- ½ teaspoon Salt
Holiday Ginger Snap Cookies Additions
- 1 Bag of Wilton White Candy Wafers
- Holiday Sprinkles - I've used Sprinkles from Sweets & Treats
How to make Gingersnap Cookies
- Preheat oven to 350 degrees
- Combine 1 Cup Sugar with Butter and Crisco and mix until light and fluffy about 2-3 minutes. Scape bowl as needed.
- Add Egg and Molasses and mix until combined
- In a separate bowl add Flour, Baking Soda, Ginger, Cinnamon, Cloves and Salt and stir
- Add half the flour mixture to the Butter, Egg mixture and mix until fully incorporated
- Slowly add remaining flour and mix until combined.
- Using a medium cookie scoop, scoop cookie dough and roll into a ball.
- Roll ball in remaining sugar and place on cookie sheet. I love my Anolon Cookie Sheets
- Bake for 7-9 Minutes until edges start to turn a very light golden color
- Remove from oven and allow to cool on cookie sheet for a few minutes before moving to cooling rack
Holiday Ginger Snap Cookies
- Melt Candy Wafers in Microwave for 30 seconds and stir. Add 30 seconds more and stir. Finish with 10 seconds more and stir until smooth.
- Dip cooled Ginger Snap Cookie into Melted Candy Wafer and place on parchment paper or Cooling Rack
- Sprinkle with Holiday Sprinkles and allow to fully cool (about 15 minutes)
Gingersnaps have always been a Holiday Cookie for me and they are perfect for Cookie Exchanges or neighbor gifts too but that has never stopped me from making these cookies year round just because. So don't get too hung up on these being only Holiday Cookies.
I do want to share with you a little more from Sweets & Treats, this company makes the most beautiful sprinkles and other fun items. The Holiday Sprinkles used in this recipe were so fun with mini gingerbread men, sprinkles, and balls.
I also used Anolon Cookie Sheets in their beautiful copper color. These cookie sheets are heavy duty and make baking easy with even cooking and perfect cookies. Plus I LOVE the color. They are so pretty.
Why are my Ginger Snap Cookies flat?
Flat cookies can be a result of not enough flour or too much Butter. Baking soda helps cookies spread outward and upward while cooking. Adding too much butter can cause the cookie to be greasy and flatten
Why did my Ginger Snap Cookies not Crack?
It's possible you aren't using enough leavening agent to cause the cookies to puff up, rise and crack. In this recipe 2 teaspoon of Baking Soda makes a beautiful crack or crinkle on top.
How soft is too soft for Butter?
Butter should be softened but not too soft. When Butter is too soft it tends to melt by the heat of your fingers instantly. This is too soft and will yield a more flattened cookie.
What makes Cookies Soft and Chewy?
Moisture makes Cookies Soft and Chewy. Eggs, Molasses, Butter, Crisco all combined make this Ginger Snap Cookie Soft and Chewy with a Crispy outside.
Quick Tips:
Want a more puffy cookie? Try chilling the dough for 30 minutes before baking. Chilled Cookie Dough will hold it shape better.
Try using a silicone baking sheet or parchment paper when baking to prevent sticking to the pan. Cookies will easily lift up without sticking.
Don't over beat dough. I prefer to use my Bosch Mixer when Baking. It allows me to be hands free to focus on ingredients. Read more about Why I Love my Bosch Universal Mixer.
More Fantastic Cookies
Ginger Snap Cookies
Ingredients
- ½ Cup Butter - Softened
- ¼ Cup Crisco
- 1 ½ Cup Sugar - Divided
- ¼ Cup Molasses
- 2 Cup All Purpose Flour
- 2 teaspoon Baking Soda
- 1 teaspoon Ginger
- 1 teaspoon Cinnamon
- ½ teaspoon Cloves
- ½ teaspoon Salt
- 1 Egg
Holiday Additional Ingredients
- 1 pkg Wilton White Candy Wafer
- ¼ Cup Holiday Candy Sprinkles
Instructions
- Preheat oven to 350 degrees
- Combine 1 Cup Sugar with Butter and Crisco and mix until light and fluffy about 2-3 minutes. Scape bowl as needed.
- Add Egg and Molasses and mix until combined
- In a separate bowl add Flour, Baking Soda, Ginger, Cinnamon, Cloves and Salt and stir
- Add half the flour mixture to the Butter, Egg mixture and mix until fully incorporated
- Slowly add remaining flour and mix until combined.
- Using a medium cookie scoop, scoop cookie dough and roll into a ball.
- Roll ball in remaining ½ Cup sugar and place on cookie sheet.
- Bake for 7-9 Minutes until edges start to turn a very light golden color
- Remove from oven and allow to cool on cookie sheet for a few minutes before moving to cooling rack
Holiday Additional Directions
- Place Wilton Candy Wafer in microwave safe bowl and heat for 30 seconds
- Stir and heat for an additional 30 seconds
- Stir and if needed heat for additional 10 seconds
- Stir until smooth. Add additional 10 seconds if needed. DO NOT OVER HEAT
- Dip Cooled Ginger Snap Cookie into White Candy Wafer and place on Parchment paper or cooling rack
- Sprinkle with Holiday Sprinkles
- Allow to fully cool
- Store in Airtight Container
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
Nutrition
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Amy Main
I made these two days ago and they are almost gone with only two of us indulging. Awesome recipe.
Devour Dinner
I love hearing this Amy! Thanks for a raving review. I love these soft Ginger Snap cookies too!
Sue
In your recipe to print out you are missing the egg
Devour Dinner
Thanks for that catch! I've made the change. 😉
Nicole
These look all kinds of amazing! Could lard be used instead of Cristco?
Devour Dinner
I have not tested this recipe using lard. But give it a try and let me know how it works
Christie
I am totally #teamginger! I would eat all the gingerbread things every holiday season! Including these.
Devour Dinner
I love Ginger as well! And these are a favorite for sure. So glad you enjoyed them
Jennifer Stewart
What a fabulous way to up a classic by dipping it in white chocolate and sprinkles.
Inger @ Art of Natural Liivng
Love gingersnaps. Thanks for all the tips!
Cindy
What a nice festive switch from chocolate!
Colleen - Faith, Hope, Love, & Luck
Good thing I just bought a new little container of Crisco...because these lil' suckers need to happen in my kitchen!
Devour Dinner
You will love them!! The little bit of Crisco makes such a difference
Gwynn Galvin
I'll never turn down a gingersnap cookie!
Devour Dinner
Me either. I love them!
Hezzi-D
Ginger cookies are my favorite and dipped in white chocolate sounds amazing.
Devour Dinner
Dipped in white chocolate and they are ah-ma-ZING! But I do love them plain too
Jolene
Those sprinkles with the tiny gingerbread people are the cutest! I'm a big gingersnap fan, these look perfect!
Devour Dinner
The sprinkles are super fun! And I love the Gingerbread people. Too cute
Lisa Kerhin
I love a chewy ginger cookie....can't wait to make these
Devour Dinner
Me too. I good soft and chewy with just a bit of crisp on the outside is perfect
Wendy Klik
I prefer a soft cookie and these sound amazing. So beautiful dipped with the icing and topped with the sprinkles.
Devour Dinner
I like a soft Ginger Snap too. Just a little crips in the outside is perfect