Gingersnap Cookies

Gingersnap cookies are definitely one of the best Christmas cookie recipes! I add candied ginger for an extra flavor oomph! These molasses crinkle cookies will add a festive touch to any holiday cookie platter!

The best gingersnaps are thin, chewy, deliciousness with a slight crunch on the outer edges. The ginger flavor is paramount! Molasses adds a rich, traditional taste. I use fancy molasses so that it doesn't overpower the ginger essence. A touch of cinnamon is added along with the ginger powder for the perfect flavor combination.

Memories That Overwhelmed Me While Making Gingersnap Cookies

During Covid, my daughter was pregnant with her first child. Her and her husband loved going on walks when it wasn't too cold. They would stop by for an outdoor visit since indoor visits were outlawed. So, one time, shortly before Christmas, I had just finished a batch of gingersnap cookies when they arrived. I tossed them a bag of freshly baked gingersnaps. Needless to say, these Christmas cookies were very quickly devoured!

These memories are bittersweet, and still bring tears to my eyes. Because, shortly after this, my daughter was diagnosed with pre-eclampsia. The next few months were very, very hard, with my daughter spending Christmas day in the hospital. Then, her baby was delivered at 31 weeks on December 27th to save both her and his lives. After 2 months in the hospital, our precious grandson was released, and we finally got to hold him. Then he went on to have heart and hernia surgeries later in the summer!

We are so truly thankful that this Christmas, 2 years later, things are so much better! With a healthy 2 year old grandson and a new 2 month old baby grandson, who is amazingly healthy, we have so much to be grateful for!

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Anyways, back to the gingersnap cookies! Gingersnaps are definitely one of the most popular Christmas cookies there are. Of course, we enjoy them year round, not just at Christmas!

What Makes the Best Gingersnaps?

To make the best gingersnap cookies, use white sugar only. This will ensure a thin, yet chewy texture. The amount of ginger and candied ginger should not be so strong as to be spicy. For the powdered spices only add cinnamon, besides the ginger, to keep the flavor profile simple and true. I also don't like dark molasses in these cookies, just use fancy molasses for a subtle molasses taste. This cookie recipe truly is the best, and I am not afraid to say so. 😊 If you prefer a crunchy ginger cookie, try the Candied Ginger Icebox Cookies!

History of Gingersnaps

The early versions of gingersnaps originated in Germany in the 13th century. They were invented by medieval monks. (Maybe they enjoyed eating them with eggnog? See my Eggnog Logs recipe about this). The first published recipe for gingersnap cookies was in 1805. Every country has their favorite type of ginger cookie. In America, we like our gingersnaps to have cracks on the top and be a bit chewier! The gingersnap cookie was first comercially baked in 1862. Since then, we continue to love homemade and comercially made gingersnap cookies!

Ingredients for Gingersnap Cookies

• Butter, or margarine is fine. I do prefer salted butter.
• Granulated sugar, some for the cookie and some to roll the dough balls in.
• Egg, just 1
• Molasses, fancy, or mild flavored is best.
• All purpose flour
• Baking soda
• Ginger and Cinnamon, the spices for this delicious Christmas cookie.
• Salt
• Candied or crystallized ginger, which is what makes this recipe the best!

How to Make Gingersnap Cookies

1.Cream the butter and 1 cup of sugar together well, until light and creamy.

2. Add the egg and beat well.

3. Add the molasses and mix in. Then, add the flour, baking soda, ginger, cinnamon, salt, and candied ginger and combine until you have a soft, workable dough.

4. Shape into 1" balls, then roll in sugar and place on a parchment lined baking sheet. Leave about 2 inches between the cookies for spreading.

5. Bake at 350°F for 8-10 minutes. Be sure not to overbake, they will be quite soft when you take them out of the oven. Let the cookies sit on the baking sheet for a few minutes before removing them to a cooling rack.

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