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The perfect blend of sweet and spice awaits you with these Crispy Crunchy Ginger Snaps
Ginger snaps are more than just a delightful treat; they embody rich history and a comforting sense of nostalgia. Originating in Europe, these spicy-sweet cookies have been a festive favorite for centuries, with recipes passed down through generations.
The love for ginger snaps lies in their perfect balance of warmth and crunch, making them a timeless classic enjoyed worldwide. Beyond their delicious flavor, ginger snaps offer benefits, from aiding digestion due to ginger’s natural properties to being a source of quick energy. Indulging in these crispy, crunchy delights is like savoring a piece of baking history.
Crispy Crunchy Ginger Snaps
- Prep Time: 30 minutes
- Resting Time: 60 minutes
- Cook Time: 60 minutes
- Total Time: 2 hours 30 minutes
- Method: Easy
Description
Crispy Crunchy Ginger Snaps: Timeless, tasty, and tempting.
Ingredients
- 1 1/2 cups Shortening (DO NOT USE BUTTER)
- 2 cups Sugar
- 1/2 cup Mild Molasses
- 2 eggs
- 3 3/4 cups Flour
- 1t Ground Cloves
- 1t Ground Ginger
- 4t Baking Soda
- 2t Cinnamon
- 1/2 t Salt
Instructions
- Heat the shortening until melted, then remove and let it cool down slightly.
- In a large bowl, combine the cooled-down melted shortening, sugar, molasses, and egg.
- It should be cold enough not to cook the egg. Beat the mixture well with a hand whisk.
- It might look strange at first, as the shortening will separate, but keep whisking until it blends smoothly. No need for an electric beater, it will eventually come together
- Stir in the flour, baking soda, and spices.
- Mix until everything is combined with the wet ingredients.
- Refrigerate the dough for at least 1 hour (or longer if possible).
- Roll the dough into hazelnut-sized balls.
- Use a large flat dish, fill with sugar, and roll each ball in sugar until completely covered.
- Use two glasses, one in the freezer and the second glass to lightly flatten each ball with the bottom of a chilled glass.
- Preheat the oven to 350°F (175°C).
- Bake the cookies for 8–10 minutes.
Note: Cookies will still be soft to the touch when you take them out of the oven, but they will harden as they get cold.
Enjoy your crispy, delicious cookies. They are the absolute best, trust me, we have tried many and this is a keeper, and we will not bake another ginger cookie in the future.
Notes
Created, Prepared, tried, and tested by Corlea and Esme from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Products we love and used in this recipe, available from Amazon
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I love ginger snaps (I love ginger anything, truth be told!)
Hello Lydia, in that case you will have to make these ginger snaps, they are the best of best ever. We have made many over the last number of years and non tasted as it should or were soft, and we wanted a snappy crispy ginger cookies and this year we nailed it. Hope you will give it a try
Can’t wait to try these out, they look so simple to make.
Thanks for popping in Mariama. Yes, they are easy to make. We made a double recipe as have tons of cookies. Yumminess, I have to limit myself as I will eat them non stop all day.