A holiday tradition, these Best Ever Gingersnap Cookies are truly delicious. Slightly under cook them for a chewy texture, or bake a couple minutes longer for that “snap.” Either way, the taste is that classic treat we all know and love.
Gingersnaps have the perfect texture for decorating and dipping.
Dip them into melted white chocolate, or dip them into your hot cup of coffee.
Additionally, this large batch of cookies are fun to make. Let’s get started.
Making Best Ever Gingersnap Cookies
This recipe does make a large batch, so keep that in mind.
In a large bowl, mix the sugar and oil.
Next, beat in the eggs, then the molasses.
In other words, all the wet ingredients.
While that’s mixing, combine all the dry ingredients: flour, baking soda, ginger, cinnamon, and salt.
Gradually add the dry ingredients to the wet.
Again, this makes a large batch, so I’ll tell you what happened to me.
My sweet, old (very old!) black and white Sunbeam mixer (that is probably as old as me), became a bit overwhelmed.
After adding about 3/4 of the dry ingredients, the cookie dough began climbing up the beaters.
I had to switch to hand mixing, which is not my favorite.
Still, it’s totally worth it, and I hope you have a newer, more powerful mixer.
I do have a heavy duty mixer, but it’s too heavy to get out. CrAzY.
Chilling Best Ever Gingersnap Cookies
Anyhoo, with the cookie dough finally mixed, let it chill in the refrigerator for at least 20 minutes.
This helps when you roll the cookies between your hands.
In fact, after having baked a couple batches, you may need to stick the dough back in the refrigerator again.
When I say this makes a large batch, if you make each cookie 1-inch, you should end up with about 10 dozen cookies.
Awesome, right?! Enough to eat, share, and freeze for later.
Now, I got a little lazy towards the end and started making my cookies slightly larger, but I still ended up with 9 1/2 dozen.
What can I say, I was tired, and I still had to start dinner.
Regardless, roll the 1″ cookies into the additional granulated sugar and place 2″ apart on ungreased cookie sheets.
Bake in a preheated oven set at 350° for 12 – 15 minutes.
The duration you bake them depends on what texture you like best.
The longer you bake them, the more “snap” you get in your Gingersnaps.
I like them on the chewy side, so I tend to under bake slightly. Your call.
Let them cool on the cookie sheet for 2 minutes, then let them completely cool on wire racks.
As you can see, I filled up most of my wire racks (less the ones I ate for quality control purposes only).
To Decorate or Not…Good Question
They’re delicious as is, no doubt about it.
The sugar you rolled them in helps create a sparkle and crackling on the surface, similar to my Molasses Crinkles.
However, these cookies are fun to decorate, because they make perfect circles and they’re nice and flat.
Melt either white chocolate chips or melting chips (A.K.A.: Candy Melts, white melting wafers, white confectionery wafers) in a bowl.
Use the bowl for dipping the cookies in, or you can pour the melted candy into a baggie and drizzle it on.
For dipping, you may need to add some vegetable shortening to thin it out a little.
Then, place dipped cookies on waxed paper to set.
For drizzling, place cookies close together on waxed or parchment paper, then drizzle away.
Very little gets wasted, besides, doing each cookie individually will take all day.
If you want to add sprinkles, like I did, make sure you add them right after dipping/drizzling so they stick.
In other words, add them before the white chocolate dries and the sprinkles just bounce off all over the counter.
After the white chocolate has set, the cookies can be stacked.
Store and/or freeze in a sealed container.
Best Ever Gingersnap Cookies
- 2 cups granulated sugar
- 1 1/2 cups canola oil
- 2 large eggs
- 1/2 cup molasses
- 4 cups all-purpose flour
- 4 tsp. baking soda
- 1 Tbsp. ground ginger
- 2 tsp. ground cinnamon
- 1 tsp. salt
- additional granulated sugar for rolling, (about 1 cup)
- 1 - 2 bags of white chocolate or Candy Melts
- 1/4 cup vegetable shortening (for thinning)
- In large bowl, beat sugar and oil. Add eggs and molasses.
- Meanwhile, in separate bowl, mix dry ingredients: flour, baking soda, ginger, cinnamon, and salt. Gradually add dry ingredients to wet. Mix until combined, then chill for at least 20 minutes.
- Preheat oven to 350°. Shape dough into 1" balls by rolling between hands. Roll in additional sugar. Place 2" apart on ungreased cookie sheets. Bake 12 - 15 minutes. Cookies should spring back when lightly touched, or bake another minute or two for more of a "snap."
- Cool for 2 minutes on cookie sheet, then cool completely on wire racks.
- Melt white chocolate chips or Candy Melts. Add veg. shortening if thinner consistency desired.
- Dip cookies in half way letting excess drip off, then let set-up on waxed paper. To drizzle, place cookies close together on waxed paper. Pour melted white choc. into baggie, snip tip, and drizzle away. Add optional sprinkles quickly before drizzle sets up. Enjoy!
A quick mention of this wonderful blank recipe book that I got to help create with a very dear friend. Write in one or more recipes before giving that special person the book, then they can fill the pages with their favorites, and/or have other special people write out recipes for them. It’s personal, and yes, it takes time and effort — something we’ve gotten away from with all this technology. Check it out HERE where you can order it in a hard or soft cover. Once there, click on READ SAMPLE to see the pages within. I especially like the “measurements and conversions” page. Also, I make no money from any sales, I just love the idea of this book. Missing my mom as I do, seeing her handwriting always makes me feel closer to her. Give that gift to someone else by writing out a favorite recipe.
Best Ever Gingersnap Cookies
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In the meantime, happy baking and have a blessed day.
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