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–+ servings
Seven ginger snap cookies on a plate, a towel behind it, and a plate of ginger snap cookies behind the towel.

Old-Fashioned Ginger Snap Cookies

These chewy ginger snaps are full of flavor thanks to the cinnamon, ginger, and ground cloves. The molasses and brown sugar give these ginger snaps a chewy bite that will make them one of your favorite holiday cookies!
5 from 1 vote
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Course: Baking, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 11 minutes
Chill Time: 20 minutes
Total Time: 41 minutes
Servings: 24 cookies
Author: Jamie

Equipment

Ingredients

  • 3/4 cup shortening
  • 1 cup brown sugar light or dark, firmly packed
  • 1 large egg
  • 1/4 cup molasses mild flavor
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar to dip the cookie dough in

Instructions

  • Prepare a baking sheet with parchment paper. With a hand mixer, cream together the shortening and brown sugar in a large mixing bowl for about two minutes.
  • Add the egg while mixing. Then, add the molasses. Add the baking soda, salt, ginger, cinnamon, and cloves. Gradually add the flour, making sure to stop and scrape the sides of the bowl with a spatula so all the ingredients are incorporated.
  • Use your hands or a cookie scoop to measure out 1-tablespoon-sized cookie dough balls. Roll the balls in a bowl of granulated sugar, and set on a baking sheet. Once all the dough balls are rolled in sugar, chill them in the fridge for 20-30 minutes.
  • Preheat the oven to 350℉. Once the cookie dough has chilled, bake the cookies on a parchment-covered baking sheet, making sure to space the cookies 2 inches apart. Bake for 11 minutes or until the edges are golden brown and the middle is still a bit soft. They will bake more on the baking sheet.
  • Transfer them to a wire rack and allow them to cool before eating. Store cookies in an airtight container for up to 5 days.

Notes

Storage:
Store these cookies in an airtight container for up to 5 days.
You can also freeze these baked cookies for up to 3 months. Store them in an airtight container or Ziplock bag.
To freeze the dough, allow the dough balls to chill in the fridge before transferring to a Ziploc bag and freezing for up to 2 months. Bake the frozen dough balls at 350 degrees Fahrenheit. Add an extra minute or two to the bake time. 

Nutrition

Serving: 1cookie | Calories: 159kcal | Carbohydrates: 24g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 123mg | Potassium: 80mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 12IU | Vitamin C: 0.004mg | Calcium: 19mg | Iron: 1mg
Calories: 159kcal
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