Gingersnap Crinkle Cookies (2024)

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by Rachelon Oct 27, 2014 (updated Mar 25, 2024) 68 comments

The perfect thin and chewy sugar coated gingersnap crinkle cookie, with a rich molasses and ginger flavor.

Would it be weird to discuss dry skin on a food blog? I’m sure we all experience it to some degree, so…

Love Fall. Hate Winter. But that means I should partially detest Fall with ugly W word being so close behind, right? My skin sure does. It’s like my skin knows the dry season is upon us. The moment a leaf changes color or falls from a tree, instant dry skin. Annoying. And, I know I’m not alone.

After what feels like forever, I’ve finally found a solution. It only took trying all kinds of brands and varieties of lotions, creams, oils and in a wide range of prices. Specialty items to regular drugstore shelf items. Nothing worked. Sure, quick fixes that would only cover up the problem temporarily…reapply throughout the day kind of scenerio.

Granted, this isn’t a whole body fix. So if you have all over dry skin, then you’ll still want to use a thick moisturizing lotion. Are you ready for soft hydrated hands and feet this winter? You have to try O’Keefe’s healthy feet and working hands. It’s life (or skin) changing. It’s not an instant fix but it’s so far working worlds better than anything I’ve ever tried… and that’s saying a lot. It’s non-greasy and holds in the moisture your skin so desperately needs this time of year!

And while you’re enjoying soft hands and feet again… you should most definitely be making your belly and tastebuds happy too… with these cookies!

I’ve loved gingersnap cookies (of all shapes, sizes and varieties) for-ever! My favorite store bought brand is a no-no now since it’s not considered peanut allergy friendly. And while this isn’t a recreation of that, it’s a really good flavor substitute and bonus… it has the snappy taste without the super hardcore crunch that most store bought ginger cookies offer.

These are the absolute best thin and chewy sugar coated gingersnap crinkle cookies. And providing that essential molasses and ginger flavor you crave. These gingersnap crinkle cookies are a must make!! And I guarantee they’ll disappear before your eyes, so grab one while you can!

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Gingersnap Crinkle Cookies

Prep Time: 2 hours hrs 10 minutes mins

Cook Time: 14 minutes mins

Total Time: 2 hours hrs 24 minutes mins

Yield: 20

Thin and chewy sugar coated cookies with a rich molasses and ginger flavor.

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Ingredients

▢ 1/2 C unsalted butter, softened
▢ 1/4 C vegetable shortening
▢ 1/2 C granulated sugar
▢ 1/2 C light brown sugar
▢ 1 large egg
▢ 1/2 tsp vanilla extract
▢ 1/4 C molasses
▢ 1 tsp ginger
▢ 1 tsp cinnamon
▢ 1/8 tsp ground cloves
▢ 2 tsp baking soda
▢ 1/4 tsp salt
▢ 2 C all purpose flour
▢ 1/2 C turbinado sugar

Equipment

▢
Stand Mixer
▢
Medium Cookie Scoop

Instructions

In the bowl of a stand mixer, cream together butter, shortening, brown sugar and granulated sugar. Add egg, vanilla and molasses. Scrape sides of bowl as needed. Add 1 cup of flour along with spices, salt and baking soda. Mix until just combined, followed by remaining 1 cup flour. Increase speed as needed to pull dough together. Cover and chill for minimum of 2-4 hours.
Preheat oven to 350°F. Line a baking sheet with a silicone baking mat.
Using a medium cookie scoop, scoop dough and shape into smooth balls. Coat in turbinado sugar. Space 8-9 cookies 2-inches apart on prepared baking sheet. Bake for 12-14 minutes. Allow cookies to rest for 1 minute on baking sheet prior to transferring to a wire rack to cool completely.
Store in an airtight container.

Notes

*Chill dough between baking batches. Dough should remain fairly soft.

An original recipe from Baked by Rachel

Nutrition

Calories: 185kcal, Carbohydrates: 28g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 146mg, Potassium: 89mg, Fiber: 0.4g, Sugar: 18g, Vitamin A: 154IU, Vitamin C: 0.01mg, Calcium: 19mg, Iron: 1mg

Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.

Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!

Course: Dessert

Cuisine: American

Keywords: Cookie

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Christmas Cookies Dessert Fall Nut Free Peanut Free Thanksgiving Vegetarian Wintercookie ginger

by Rachel on Oct 27, 2014 (updated Mar 25, 2024)

68 comments Leave a comment »

68 comments on “Gingersnap Crinkle Cookies”

Amanda — October 27, 2014 @ 7:10 am Reply
This looks SOOOOO stinkin good! Achieving the perfect crisp is no easy feat, and you have done it perfectly!
See Also
Frosted Sugar Cookie Bars Cream Cheese Cookies (Best Ever Cookies) - Pizzazzerie Homemade Sugar Cookies Subway's Raspberry Cheesecake Cookies Recipe - Practically Homemade
- Rachel — October 27, 2014 @ 6:35 pm
  Thanks Amanda!
Taylor @ Food Faith Fitness — October 27, 2014 @ 7:46 am Reply
Gingersnaps are the hubs’ FAV! I actually tried to make my own recipe last week. Ya, that didn’t work.
But you did all the hard work for me, and now I can get my best wife ever on and make these perfect cookies! Pinned!
- Rachel — October 27, 2014 @ 6:35 pm
  You guys would love these! :)
Beth @ The First Year — October 27, 2014 @ 7:57 am Reply
I remember eating gingersnaps as a little one, so these definitely remind me of my childhood!
- Rachel — October 27, 2014 @ 6:35 pm
  Love hearing that! :)
Anna @ Crunchy Creamy Sweet — October 27, 2014 @ 8:33 am Reply
These gingersnaps looks absolutely perfect! I could eat a dozen!
- Rachel — October 27, 2014 @ 6:35 pm
  Thanks Anna!
Amina+|+PAPER/PLATES — October 27, 2014 @ 8:49 am Reply
Wow, I definitely have to try these soon.
- Rachel — October 27, 2014 @ 6:36 pm
  You definitely do!
Nutmeg Nanny — October 27, 2014 @ 9:23 am Reply
These cookies are dreamy! They look so crispy and delicious. Also I’m with you on the dry skin business. The winer is torture on my skin. Ugh.
- Rachel — October 27, 2014 @ 6:36 pm
  Thanks so much :) And you definitely need to try that hand and foot stuff – works like a charm!
Rachel @ Bakerita — October 27, 2014 @ 11:29 am Reply
Mmm these look amazing, especially with that turbinado sugar coating! So delicious. Pinned!
- Rachel — October 27, 2014 @ 6:36 pm
  Thanks Rachel! :)
Brian @ A Thought For Food — October 27, 2014 @ 3:51 pm Reply
I love anything that has ginger in it. These cookies look pretty darn amazing.
- Rachel — October 27, 2014 @ 6:36 pm
  Thanks so much Brian! :)
Jessica @ Sweet Menu — October 27, 2014 @ 11:29 pm Reply
A giant cookie is one of my favourite treats! These look fantastic!!!
- Rachel — October 28, 2014 @ 10:06 am
  Thanks so much Jessica! :)
Julie @ Table for Two — October 28, 2014 @ 7:56 am Reply
I use Kiehl’s ultimate hand salve year-round but specifically in the winter it’s SKIN CHANGING! I don’t get the cracks like I used to. I haven’t found anything for my feet so I think I’ll have to give the O’Keefe’s a try. The heels are the worst! Now that I’ve gotten my skin taken care of, I think my belly needs to be full of these cookies :)
- Rachel — October 28, 2014 @ 10:08 am
  You must try the foot cream. So good. And yes… cookies are a must now ;)
Michelle+@+Healthy+Recipe+Ecstasy — October 28, 2014 @ 9:40 am Reply
Ever since I got pregnant, I’ve been obsessed with gingersnaps! Love these!
- Rachel — October 28, 2014 @ 10:08 am
  Thanks Michelle! :)
  See Also
  Thick and Chewy Peanut Butter Cookies
Jocelyn @BruCrew Life — October 28, 2014 @ 9:47 am Reply
I hear ya on the dry skin…it has started here already. I’ll have to check out that lotion for sure. And gingersnaps that are chewy? Yes, please. I am not a fan of the hard crunchy store bought ones!
- Rachel — October 28, 2014 @ 8:47 pm
  Yes and yes! You should check out the cream and would totally love the cookies too :)
Brittany Ritcher — October 28, 2014 @ 2:59 pm Reply
Thanks for the skin recommendation! My poor boyfriend struggles with dry, cracked skin all winter long, constantly applying and reapplying lotions of all different kinds. Hopefully this will work for him too!
Best,
Brittany
- Rachel — October 28, 2014 @ 8:46 pm
  I hope it helps him! :)
Amanda @ Cookie Named Desire — October 29, 2014 @ 2:07 pm Reply
Yeah, I totally suffer from dry skin when the weather gets cold. I have a few different favorites for my hands. I will have to try O’Keefe’s. Lately though, I’ve been loving Julique hand creams (the scents are awesome). I adore gingersnap cookies and these are definitely going on my list of Christmas cookies to make.
- Rachel — October 29, 2014 @ 3:55 pm
  Thanks Amanda! I hope you enjoy them! And good luck with the dry skin… ugh the yearly battle!
Dawn — October 29, 2014 @ 10:00 pm Reply
Just stumbled across your blog through pintrest. I am also from Southern NH, and had to laugh at your dry skin comments as every year at this time I experience the same agony. I will definitely try O’Keefes~ thanks for the suggestion. Looking forward to baking these cookies and following a fellow New Englander
- Rachel — October 30, 2014 @ 7:33 am
  So glad you found me! That cream is the best I’ve found yet so I hope it helps you too! And I hope you enjoy the cookies! :)
Jayne — November 16, 2014 @ 10:43 am Reply
I made the dough late last night not realizing the 2-4 hour chill time. So I got up this morning to finish them for church. I just took some out of the oven, let them rest and because I do carb backloading I won’t be able to taste them until later.
- Rachel — November 16, 2014 @ 3:08 pm
  I hope you enjoy them! :)
Jenna Hobart — November 25, 2014 @ 8:24 am Reply
These look delish and as I don’t have a standard gingers nap recipe, I can’t wait to try them!!! I am assuming the ginger is fresh grated and not powdered? Thanks so much!!!
- Rachel — November 27, 2014 @ 8:13 am
  Pre-ground store bought ginger was used for this recipe. Enjoy!
Kate — December 13, 2014 @ 2:12 am Reply
I don’t have a silmat, do I use wax paper or spray cookie sheets with nonstick spray? Thanks!
- Rachel — December 13, 2014 @ 7:48 am
  Do not use wax paper as it’s not meant for cooking purposes. The best alternative to a silicone mat is parchment paper. Enjoy!
Lisa — December 13, 2014 @ 8:52 am Reply
These are FANTASTIC! The PERFECT cookie, chewy, crisp, a little crunch from the sugar. Just great!
- Rachel — December 14, 2014 @ 7:56 am
  So glad you enjoyed them! :)
Jayne — January 11, 2015 @ 11:39 pm Reply
These are so good! The only thing was I didn’t read all the way thru to see they needed chill time. So I had to whip up a different cookie. But the cookies so easy and so tasty. Thanks for sharing.
- Rachel — January 12, 2015 @ 7:37 am
  So glad you enjoyed them! :)
Sheila — February 16, 2015 @ 6:13 pm Reply
Perfect for a cold snowy day here in the mountains of Tennessee. In the oven now….Thank you!
- Rachel — February 16, 2015 @ 6:34 pm
  Enjoy! :)
Catherine — March 24, 2015 @ 1:57 pm Reply
Dear Rachel, These cookies look wonderful. I love gingersnap…there is something so warm and comforting about them with tea. Pinned for later. xo, Catherine
- Rachel — March 25, 2015 @ 7:43 am
  Thanks so much Catherine! :)
Sandra Hayes — March 28, 2015 @ 1:06 pm Reply
I made my 1st batch. Disappointed they did not flatten or spread. What can I do to fix this. I still have dough left.
Thank you
- Rachel — March 29, 2015 @ 6:52 pm
  They should spread on their own, but if you’re having trouble, just flatten them slightly prior to baking.
Sophie Harding — May 6, 2015 @ 12:40 pm Reply
Hi! These cookies look amazing! I just wondered, could you swap the shortening in the recipe for using butter only?
- Rachel — May 6, 2015 @ 7:23 pm
  Typically they can be swapped for each other, but results will not be identical and the amount (of whichever ingredient) may need to be changed a bit.
T — September 22, 2015 @ 11:48 pm Reply
I wonder how much fresh ginger would you use?
- Rachel — September 23, 2015 @ 6:52 am
  The flavor of fresh vs ground can be quite different. And, often times ground is used specifically for baking while fresh is used for more savory dishes due to their varying flavors and potency levels. I wouldn’t personally recommend using fresh for this particular recipe, but you’re certainly welcome to give it a try.
AMY — December 24, 2015 @ 8:51 pm Reply
I just made these cookies and didnt use my silpat or parchment on the first to third batch. each batch spread so much that the cookies are now like candy and break. So, I decided to get out my silpat and try that… still now joy. the cookies spread so much that I am tempted to add more flour to the mix. Any ideas why this is happening? and if it means anything, I am at sea level… would that make a difference?
- Rachel — December 26, 2015 @ 8:11 am
  They should flatten quite a bit, as you can see from the images, but remain soft and not at all like hard candy. As far as the how much they’re cooking, it’s possible that your oven temperature is off.
Jennifer — November 16, 2016 @ 5:41 pm Reply
Can the dough be chilled overnight?
Thanks
- Rachel — November 17, 2016 @ 7:16 am
  Definitely. It will likely harden a bit too much overnight, so you’ll need to leave it on the counter until it’s easy to scoop.
Jodi — October 31, 2018 @ 11:04 am Reply
These are my families new favorite cookie! They ask for them every week. Such a great recipe, they also make the house smell wonderful when they come out of the oven. Thank you Rachel!!!
- Rachel — November 5, 2018 @ 6:55 am
  So glad everyone has enjoyed them! :)
Jodi — December 10, 2018 @ 7:46 pm Reply
can these be frozen?
- Rachel — December 12, 2018 @ 6:58 am
  They should freeze fine. Good luck!
Gayle — March 7, 2020 @ 12:18 am Reply
Rachel, These look so good. They’re the first thing I bake (goodie wise), in the fall. I can’t wait to try your recipe. They’re great with hot coffee. Thank you for sharing.
P.S. All of your cookies look good.
- Rachel — March 13, 2020 @ 10:19 am
  Thanks so much, Gayle! I’m glad you’ve enjoyed them!
Diane Marie — October 26, 2020 @ 4:35 pm Reply
Absolutely delicious. Made exactly as written, except had to leave dough in fridge overnight. Still soft and easy to roll. These are perfect thin, crispy cookies with a great flavor. My hubby doesn’t like soft cookies, he thinks these are great. Thank you!
- Rachel — October 31, 2020 @ 12:29 pm
  So glad you both enjoyed them! Thanks so much for sharing, Diane!
Brenda — November 2, 2020 @ 11:01 pm Reply
I love gingersnaps and this is a great recipe! They turned out perfectly. My husband is not a gingersnap person but he loved these! I will definitely be making these again.
- Rachel — November 7, 2020 @ 4:04 pm
  So glad you both enjoyed them, Brenda! :)
Jennifer Mead — January 14, 2022 @ 10:18 am Reply
I have made dozens and dozens of these cookies. They are our family favorite! Thank you so much for this recipe!
- Rachel — January 18, 2022 @ 8:33 am
  So glad everyone has enjoyed them!
Susan Hughes — October 10, 2023 @ 10:45 am Reply
Made these yesterday. I love trying new recipes. I have a limited budget and limited kitchen tools. So, I did not have the scoop or the pad. I rolled balls the size of walnuts and placed directly on cookie sheets. Baked for about 10 minutes. They turned out deliciously. Too deliciously. These are dangerously addictive. They are now a staple in recipe box. I shall thank you now but curse you when I get on the scale.
- Rachel — October 11, 2023 @ 10:09 am
  So glad you enjoyed them, Susan!