This recipe for slice and bake gingersnap cookies makes flavorful cookies with a crisp exterior and soft interior. If you are a fan of molasses, ginger, cinnamon, and cloves, this is the cookie for you!
These icebox gingersnap cookies are perfect with coffee or tea. They are packed full of flavor and are simple to make.
I have been having fun making some old fashioned ice box cookies lately. My grandma’s almond ice box cookies are fabulous and so are these gingersnaps.
There is just something fun about slicing cookies off a hunk of dough. Plus it is a super convenient way to make a few cookies at a time if you want to.
You can keep the dough in your refrigerator for a week or two. Then you can just slice a few pieces off to bake for instant fresh cookies.
You can also freeze the dough for up to a couple of months. If you freeze it in small sections, you can still make small batches of cookies later.
Or bake off the whole batch. They are good enough that they are sure to be eaten, so there is no worry about that!
Tips and Tricks
The key to getting perfect icebox gingersnaps is getting them the right thickness. Do a couple of testers to find the right size for you.
The thinner the cookies, the crisper the final texture will be. For a softer cookie, cut them a little bit thicker.
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Store completely cooled cookies in an airtight container at room temperature for up to 9 days. A cool, dry spot is best.
You can freeze baked cookies in an airtight container for up to 3 months. Refrigeration is generally not recommended for cookies, and isn’t recommended for these unless you use a frosting that requires it.
The roll will have a flat bottom once it chills, this is normal and very indicative of refrigerator cookies. There’s a neat tool you can use if you prefer a truly round cookie. The OXO Slice and Bake Cookie Helper keeps the dough round while it chills and also leaves little notches in the dough so you know exactly where to slice.
If your dough is too stiff and dry to come together in a log, you can add a teaspoon of water at a time until it comes together.
If you have a stand mixer, this is a great time to use it. The dough is stiff, so the mixer helps immensely.
These cookies are great plain. However, you can decorate them with a little bit of royal icing or crusting buttercream.
You could also dip half in white chocolate. Or sandwich some cream cheese frosting between two cookies for an extra special treat.
You can use wax paper or parchment paper to wrap your log. Or use plastic wrap to bring it all together.
Just roll the dough like you would a playdough snack. That will help you to get a nice round shape.
Gingersnap Cookies
Ingredients
- 1 cup shortening
- 1 cup granulated sugar
- ½ cup molasses
- 3 large eggs
- 4½ cups all-purpose flour
- 1 Tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- Combine the shortening, sugar, molasses, and eggs in a large mixing bowl or stand mixer and mix well.1 cup shortening, 1 cup granulated sugar, ½ cup molasses, 3 large eggs
- In a separate bowl, combine the flour, ginger, cinnamon, clove, baking soda, and salt. Mix well.4½ cups all-purpose flour, 1 Tablespoon ground ginger, 2 teaspoons ground cinnamon, 1 teaspoon ground cloves, 1 teaspoon baking soda, 1 teaspoon salt
- Add the dry ingredients to the bowl with the wet ingredients and mix well until it comes together to form a uniform dough.
- Scoop the mixture out onto parchment paper. Bring it together into a ball, then roll it against the counter to form a dough log. It should be just under 3 inches in diameter and about 14 inches long.
- Wrap in plastic wrap and place the log in the fridge for at least 8 hours, but up to two weeks.
- When your cookies are ready for baking, preheat the oven to 400℉ and line a baking sheet with parchment paper.
- Remove the log from the fridge and take off the wrappings. The bottom will have flattened and that’s normal for slice and bake cookies. Don't try to reshape at this point, the dough will be too stiff.
- Slice the log into ¼ inch slices. Place the slices on the prepared pan about an inch apart.
- Bake for 8 minutes or until they’re golden or look mostly set. You don’t want them to finish while in the oven, as they will finish cooking on the baking sheet outside of the oven.
- Pull them from the oven and let rest for 10 minutes on the baking sheet. Enjoy!
Notes
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