Old-fashioned ginger snap cookies are a warm-spiced, molasses-based drop cookie with a signature cracked top and chewy-crispy texture. The combination of ginger, cinnamon, and cloves creates deep holiday flavor in every bite.
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In a large bowl, cream together the shortening, butter, and 1 cup of granulated sugar with a hand mixer until light and fluffy.
Add the eggs, molasses, and vanilla extract to the creamed mixture and beat again until well combined.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Cover the bowl and chill the dough in the refrigerator for at least 1 hour.
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
Using a 2-tablespoon cookie scoop or two spoons, form the chilled dough into balls.
Roll the tops of the dough balls in demerara sugar (or granulated sugar).
Place the dough balls on the prepared baking sheets, at least 2 inches apart.
Bake for 9-11 minutes, or until the edges are set and the tops are slightly cracked.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Store baked cookies in an airtight container at room temperature for up to one week. Freeze unbaked dough balls for up to three months, or bake from frozen (add 1–2 minutes to baking time).
The cookies are rolled in sugar before baking, which creates a thin crust that cracks as the warm dough underneath continues to rise and spread during baking, forming the signature crackled appearance.
Yes. Store baked cookies in an airtight container at room temperature for up to one week, or freeze the dough for up to three months before baking.
Ginger snaps are crispier and spicier with a pronounced cracked top, while ginger cookies are typically softer and chewier. This recipe delivers the classic snappy texture with a tender center.
Not directly—molasses provides both moisture and deep flavor. Honey or maple syrup will change the texture and taste significantly. Blackstrap or unsulphured molasses works best.
Bake until the edges are set and slightly darker but the centers still look slightly underdone and soft to the touch. They will continue to firm up as they cool on the baking sheet.
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