Gingersnap Cookies
Spicy Gingersnap Cookies made with warm spices, and molasses, are drizzled with white chocolate to make soft, chewy gingersnap cookies for Christmas!
Gingersnap Cookies
It wouldn’t be Christmas without Gingersnap Cookies! This easy recipe makes soft, chewy Gingersnap Cookies flavored with rich, warm, cinnamon, cloves, and ginger, and sweetened with brown sugar and molasses. Each one is rolled in sugar before baking into a tender cookie with that classic crackle on top. Drizzle with white chocolate and you have the perfect Christmas cookie!
We’re so excited to be partnering with BJ’s Wholesale Club to share some of our favorite holiday tips for entertaining. All thoughts and opinions are our own.
One of the most important things I’ve learned about hosting during the holidays is that you can’t do it all. At least not if you want to have time to enjoy yourself. I start baking Christmas cookies early and my freezer is already full of cookie dough and baked cookies including my new favorite recipe for Gingersnap Cookies (where have these been all my life?!). Last weekend I hit up BJ’s Wholesale Club for Christmas party supplies. I love cooking a big fancy dinner for friends but with 20+ people to cook for, and one little kitchen, something has to give. I focus on the main course and sides and I let BJ’s handle appetizers and dessert. BJ’s has everything from fresh meat and deli platters to frozen appetizers, as well as wine, beer and liquor. I also stock up on disposable plates, cutlery, cups, etc. because seriously, who wants to spend the whole day after a party washing dishes? Not this girl!
How to Make Gingersnap Cookies
- In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves, set aside.
- In the bowl of your mixer add shortening, ½ cup white sugar and all of the light brown sugar. Cream them together until fully incorporated.
- Add egg and molasses continuing to mix until combined.
- Add the dry ingredients a ½ cup at a time until the mixture comes together into your gingersnap dough.
- Cover mixing bowl with plastic wrap and chill for 1 hour.
- Preheat oven to 350 degrees F.
- When dough has chilled remove from fridge and roll into 1 inch balls, about 1 ½ tbsp of dough each.
- Roll dough balls in the remaining 3 tablespoons of sugar coating each one in a light dusting of sugar.
- Place balls on lined cookie sheet about 2 inches apart and use the bottom of a mixing cup to light press down on the top of the cookie flattening it slightly.
- Bake for 8-10 minutes or until tops crack.
- Remove from oven and let cool for a couple of minutes on the baking sheet. Then move to a cooling rack to cool completely.
- Once cooled drizzle with melted white chocolate.
- Enjoy!
Can You Make Gingersnap Cookies Ahead of Time?
Yes! You can make the dough and then pat it into discs, wrap tightly with plastic wrap and a layer of aluminum foil and store in an airtight container or freezer bag in the freezer for up to 3 months. If you would like to bake the cookies and have them ready to go you can bake them, let them cool completely and then drizzle with white chocolate. Once the white chocolate has hardened you can place in an airtight container with wax paper between layers of cookies. Store for up to a month.
Want more classic cookie recipes?
- Soft Gingerbread Cookies
- No Bake Chocolate Oatmeal Cookies
- Chocolate Spritz Cookies
- Chewy Oatmeal Raisin Cookies
- Mexican Wedding Cookies
- Cowboy Cookies
- Crispy Coconut Cookies
- Sand Tarts
- Chocolate Peanut Butter Thumbprint Cookies
- Berger Cookies
- The BEST Christmas Cookies
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Gingersnap Cookies
Ingredients
Gingersnaps
- 2 c All-purpose flour, sifted
- 2 tsp Baking soda
- 1/2 tsp Salt
- 2 tsp Ground ginger
- 1 tsp Ground cinnamon
- ¼ tsp Ground cloves
- 3/4 c Shortening
- 1/2 c + 3 tbsp Sugar
- ½ c Light brown sugar
- 1 egg
- 1/4 c Dark molasses
White Chocolate Drizzle
- 2 c White chocolate, finely chopped
- 2 Tbsp Shortening
Instructions
Gingersnaps
- In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves, set aside.
- In the bowl of your mixer add shortening, ½ cup white sugar and all of the light brown sugar. Cream them together until fully incorporated.
- Add egg and molasses continuing to mix until combined.
- Add the dry ingredients a ½ cup at a time until the mixture comes together into your gingersnap dough.
- Cover mixing bowl with plastic wrap and chill for 1 hour.
- Preheat oven to 350 degrees F.
- When dough has chilled remove from fridge and roll into 1 inch balls, about 1 ½ tbsp of dough each.
- Roll dough balls in the remaining 3 tablespoons of sugar coating each one in a light dusting of sugar.
- Place balls on lined cookie sheet about 2 inches apart and use the bottom of a mixing cup to light press down on the top of the cookie flattening it slightly.
- Bake for 8-10 minutes or until tops crack.
- Remove from oven and let cool for a couple of minutes on the baking sheet. Then move to a cooling rack to cool completely.
White Chocolate Drizzle
- Place white chocolate and shortening in a microwave safe bowl. Place in microwave and heat in 10 second intervals until chocolate has melted.
- Drizzle cooled cookies with the white chocolate and let it harden fully before eating.
Hello, I’m wondering if you could use butter instead of shortening for the dough?
Thank you!
Yes, you can use butter instead of shortening it is substituted in a 1:1 ratio or you can do half butter and half shortening. You will get a less chewy cookie but it will still be delicious.