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When it comes to holiday baking, gingersnap cookies hold a special place in the lineup of festive treats. With their crisp texture, bold spices, and warm molasses flavor, these cookies are as nostalgic as they are delicious. Perfect for dunking in your cafecito or pairing with a scoop of vanilla ice cream, gingersnaps are versatile and irresistibly good.
The key to achieving the signature “snap” lies in balancing the wet and dry ingredients just right. The molasses adds depth and chewiness, while a touch of ground ginger, cinnamon, and cloves ensures a spiced kick. You’ll also notice two extra ingredients: anise and pepper. They can be optional, but the anise lends just a kiss of its licorice aroma, and the pepper adds to the spiciness of ginger. Mmm, mmm! Rolling the dough in sugar before baking creates a sparkling finish and an extra crunch.
These cookies aren’t just for eating—they also make great gifts! Package a dozen in a festive tin or stack them in a mason jar tied with a ribbon for a thoughtful, homemade holiday present.
Whether you’re baking with loved ones or simply treating yourself, gingersnap cookies capture the cozy, heartwarming spirit of the season. Why not make a batch today and let your kitchen fill with the aroma of the holidays?
Pro Tip:
For a slightly chewier cookie, bake for about 10-12 minutes. If you’re a fan of crispy edges, let them cool completely on the baking sheet before transferring to a wire rack.
What’s your favorite way to enjoy gingersnaps? Share in the comments!
Gingersnap Cookies with Anise
Ingredients
- 2 cups all-purpose flour (10.5 oz/297 g)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground anise
- 1/2 teaspoon salt
- 1/8 teaspoon finely ground black pepper
- 3/4 cups shortening (4.5 oz /128 g)
- 1 cup sugar (7 oz/198 g), plus more for rolling
- 1 large egg
- 1 teaspoon ginger paste
- 1`/4 molasses ( 3 oz/85 g)
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, anise, salt and pepper. Reserve.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and sugar.
- Add the egg, ginger paste and molasses and mix until fully incorporated.
- Gradually add the dry ingredients, mixing on low-medium speed until just combined.
- Scoop about 1 tablespoon of dough and roll it into a ball. Roll each ball in granulated sugar to coat. Place 2 inches apart on baking sheets.
- Bake for 10-15 minutes, or until the cookie has spread and cracked. (10 minutes for a chewy cookie, 13-15 minutes for a crisp cookie)
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container for up to a week, or freeze for up to 3 months.
