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Gingersnap Cookies – Making Them Is a Snap!

Gingersnap cookies are a snap to make and have a nice crisp break when you split them in half! They are fabulous on their own or crushed up to make a gingersnap pie crust. (If you are looking for soft and chewy cookies, try my ginger molasses cookies).

Crushed gingersnap cookies can turn any ice cream or fresh fruit sorbet into something a bit more memorable.

Speaking of crusts, I used these gingersnap cookies to make the crust (and the topping) for my original mini ginger lemon poppyseed cheesecakes recipe.

Whether or not you make these cookies from scratch (and I hope you do), I highly encourage you to try out the cheesecakes (get the recipe on Paula Deen).  They are worlds better than lemon poppyseed muffins and they scream Spring! Surprise Mom with some cheesecakes on Mother’s Day and you’ll have one happy mama.

I got the recipe for these gingersnap cookies from Allrecipes.  I opted to not roll my cookies in cinnamon and sugar as the original recipe suggested because I didn’t think the cookies needed it.

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5 from 1 vote

Gingersnap Cookies – Making Them Is a Snap!

Gingersnap cookies make a simple morning/afternoon/evening/3AM treat. Gingersnap cookies also are fabulous crushed. 
Course Dessert
Cuisine American
Keyword gingersnap cookies, gingersnap recipe, homemade gingersnaps
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 cookies
Calories 151kcal
Author Stef


  • 2 C sifted all-purpose flour
  • 1 T ground ginger
  • 2 t baking soda
  • 1 t ground cinnamon
  • 1/2 t salt
  • 3/4 C shortening I used room-temperature unsalted butter
  • 1 C sugar
  • 1 large egg
  • 1/4 C dark molasses
  • 1/3 C cinnamon sugar I skipped this


  • Preheat oven to 350 F.
  • Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl.
  • Stir the mixture to blend evenly, and sift a second time into another bowl.
  • Place the shortening/butter into a mixing bowl and beat until creamy.
  • Gradually beat in the white sugar.
  • Beat in the egg and dark molasses.
  • Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend.
  • Sift in the remaining flour mixture, and mix together until a soft dough forms.
  • Pinch off small amounts of dough and roll into 1 inch diameter balls (or any size that you like) between your hands.
  • Roll each ball in cinnamon sugar (if you dig that), and place 2 inches apart on an ungreased baking sheet.
  • Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes.
  • Cool cookies on a wire rack. Store in an airtight container.


Nutrition Facts
Gingersnap Cookies – Making Them Is a Snap!
Amount Per Serving
Calories 151 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Cholesterol 6mg2%
Sodium 157mg7%
Potassium 67mg2%
Carbohydrates 21g7%
Sugar 13g14%
Protein 1g2%
Vitamin A 10IU0%
Calcium 11mg1%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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