Our Festive Ginger Snaps Cookies Recipe is a long time favorite cookie recipes during the Holiday season! The aromas of ginger, cinnamon, and cloves while baking fill whole house with the scent of Christmas. Homemade ginger snaps become beautifully festive when dipped in white chocolate then holiday sprinkles!
Why we love Festive Ginger Snaps Cookies Recipe
Today’s Festive Ginger Snaps Cookies Recipe is part of the holiday magic in our kitchen–we’re quite sure you’ll love them too. Our ginger snaps are fun to make with the kiddos just be sure to save some for Santa on Christmas Eve.
OHhhh ho, ho, and remember he likes a glass of milk too! 🙂
Ingredients in Festive Ginger Snaps Cookies Recipe
- Vegetable Shortening or Oil- Most often I prefer to use butter over shortening but once a year when I make our homemade gingerbread cookies I splurge! Vegetable shortening is cheaper and more shelf-stable than other types of fat like butter or lard. It’s also higher in fat than butter, so it produces a softer, flakier and more tender pastry.
- All–purpose flour- is a general use white flour. It is not a whole flour, and only the starchy endosperm is used, without the germ and bran portion of the kernel. It is a blend of hard and soft flours or hard flours with a protein content (gluten) of about 9 to 12 percent.
- Brown sugar – Brown sugars are white granulated sugar that has had cane molasses added to it and it adds moisture so makes it chewier than white sugar. The two types of brown sugar, light and dark, refer to the amount of molasses that is present. Light brown sugar is used more often in baking, while dark brown sugar, with a bolder molasses flavor, is delicious used as a rub for steaks.
- Molasses- Molasses or black treacle is a viscous product resulting from refining sugarcane or sugar beets into sugar. Molasses varies by amount of sugar, method of extraction, and age of plant. Sugarcane molasses is primarily used for sweetening and flavoring foods.
- Eggs- I place my eggs in a small bowl of very warm water while I’m gathering all the other ingredients and prepping to bake then when I’m ready to add them into the batter they have reached the perfect temperature! Add your eggs one at a time and cream for 2 minutes, then scape the bowl down using a rubber spatula, and add the next egg. This is the best way to be sure the eggs are incorporated evenly into the batter. Beating each egg individually is essential because eggs act as a leavener which brings the loft (height) into your baked goods.
- Leavener– We are using Baking Soda in our recipe today. Both baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. The leavener enlarges the bubbles which are already present in the batter produced through creaming of ingredients.
- Holiday Spices- We can’t forget the very best part- the stars of the recipe and some of the best flavors of the holidays!! Ginger, Cinnamon, and Cloves!
How to make Festive Ginger Snaps Cookies Recipe
- Preheat oven 375 degrees.
- In a large mixing bowl combine brown sugar, eggs, molasses; mix well.
- Add oil, baking soda, ginger, cinnamon, cloves; mix well.
- Add flour 1 cup at a time, mixing well between each addition.
- Using a small cookie scoop or making 1 inch balls, roll in sugar and place on a un-greased cookies sheet.
- Bake 10 minutes tops will crack.
- Cool on rack.
- Melt almond bark according to package directions (I use microwave), using a spoon to help cover each cookie half way, place on waxed paper, add sprinkles, allow to dry completely.
My friend, Kendra shared this recipe with me about 16 years ago… loved them ever since! Thanks, girl 🙂
Holiday Desserts Recipes
- Cinnamon Rolls with Eggnog Frosting
- Candy Cane Fudge
- Cranberry Orange Coffee Cake
- Spice Cake with Cream Cheese Frosting
- Peppermint Hot Cocoa Krispie Treats
- Festive Ginger Snap Cookies
- I love Eggnog Cookies
- Gingerbread Popcorn
Festive Ginger Snap Cookies Recipe
Our Festive Gingersnap Cookies are one of our families long time favorite cookie recipes during the Holiday season!
Ingredients
- 4 1/2 cups all purpose flour
- 2 cups brown sugar
- 1 1/2 cups shortening or oil
- 1/2 cup light molasses, if you can only find full flavor use 1/4 C honey and 1/4 full flavor molasses
- 2 eggs
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 2 teaspoons cinnamon
- 1 teaspoons ground cloves
- 1/2 cup sugar, to roll in
- 1 24oz white almond bark
- Holiday sprinkles
- wax paper
Instructions
- Preheat oven 375 degrees.
- In a large mixing bowl combine brown sugar, eggs, molasses; mix well.
- Add oil, baking soda, ginger, cinnamon, cloves; mix well.
- Add flour 1 cup at a time, mixing well between each addition.
- Using a small cookie scoop or making 1 inch balls, roll in sugar and place on a un-greased cookies sheet.
- Bake 10 minutes tops will crack.
- Cool on rack.
- Melt almond bark according to package directions (I use microwave), using a spoon to help cover each cookie half way, place on waxed paper, add sprinkles, allow to dry completely.
Nutrition Information:
Yield:
48Serving Size:
1Amount Per Serving: Calories: 251Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 11mgSodium: 134mgCarbohydrates: 27gFiber: 2gSugar: 16gProtein: 5g
Holiday Brunch Recipes
- Black Forest Waffles
- Holiday Overnight Oats
- Apple Walnut Cinnamon Roll Waffles with Cider Glaze
- Apple Cinnamon Cream Cheese Pastries
- Nutella Pastry Stars
- Cinnamon Roll Kabobs
- Prosciutto Wrapped Apple Triangles Recipe
- Crock-pot Cranberry Orange Bread
Bake up some happy holidays memories with our Festive Ginger Snaps Cookies Recipe!
One more thing before you go…
We love creating recipes and sharing our adventures with you, so if you can do us a huge favor it’d really support us! It’s easier to stay motivated to share our best with you when we hear from you! We adore our readers and it really makes our day to get comments, social tags/shares, or pins that you save for later to share with your family and friends.
Our hearts sing when you do.
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We wish you and yours the all the Happiest of Holidays!
Thanks for sharing in the CWR blog-love!
Love Always,
Ruthie & Madeliene
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Can the cookie dough be frozen in advance, then baked a few weeks later?
Hi Kellie… this recipe calls for baking soda only- which only reacts once but if you change it to be 1 tsp baking soda and 1 tsp baking powder then you can freeze the dough because the baking powder reacts twice; once when wet and again when heat is applied, they will still have lift. I would keep it half and half so they have the chemical balance they need. I hope that’s helpful… you’ll adore these cookies! Faves of our family for over 20 years 🙂 xoxo~ Ruthie
At what temperature do you bake them?
Hi Chris… thank you for pointing that out, I fixed it now! But they bake at 375 degrees. You’ll totally love these cookies 🙂 xoxo~ Ruthie
I guessed right and baked them at 375. They are DELICIOUS! My husband and son couldn’t wait for me to dip them, and gobbled up several while they were warm.
They look so pretty, and will be a regular for my Christmas baking from now on.
My batch baked up 86 cookies (before the raid); however, that is a plus!!
That’s SO awesome 🙂 If you keep them air tight they will stay nice and soft- also a trick my grandma taught me is to put a piece of bread in the container with the cookies and they’ll stay really super soft! They freeze great too. What size scoop did you use to get 86? YUMMO 🙂
I used the small Pampered Chef cookie scoop – they seemed like 1 inch balls. They look the same as your picture, but hard to tell. I am delighted to have a beautiful, tasty new recipe to add to the line-up. Thank you for the recipe!!
Yep.. that’s exactly what I use too 🙂 You’re totally welcome- I love hearing back on recipe so thanks for the fun comments. Have a great weekend! xoxo~ Ruthie
Hi Ruthie!
I love these! Gingerbread is my most favorite, and you glammed them up so beautifully! I have shared them over here https://www.facebook.com/EasyFreeSantaLetters so come on by for a look!
Thank you!
What kind of shortening or oil do you use?
I use canola oil… vegetable oil will work well though. I like either of those over shortening- but that’s just personal preference. This recipe makes a lot of cookies but they freeze well 🙂 Happy Holidays! xoxo! Ruthie