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Close up of an icebox gingersnap cookie with more cookies in the background.

Gingersnap Cookies

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!
Prep Time20 minutes
Cook Time8 minutes
Chill Time8 hours
Total Time8 hours 28 minutes
Servings: 36 Cookies
Author: Carlee

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.
  • In a separate bowl, combine the flour, ginger, cinnamon, clove, baking soda, and salt. Mix well.
  • 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

For crisper cookies, cut them a little thinner and bake until they look set.
Store cooled cookies in an airtight container for up to 9 days. Freeze for longer storage.

Nutrition

Serving: 1Cookie | Calories: 148kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 103mg | Potassium: 93mg | Fiber: 1g | Sugar: 9g | Vitamin A: 20IU | Vitamin C: 0.01mg | Calcium: 16mg | Iron: 1mg
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