A traditional family recipe from the 1930s, these simple homemade ginger snaps are melt-in-your-mouth crunchy and full of warm, spicy flavor. This is the best ginger snap recipe for the holidays—or, really, any time of year when you want to enjoy a batch of deliciously crispy ginger cookies!
Why You’ll Love This Old Fashioned Ginger Snaps Recipe:
- Simple ingredients: These old fashioned cookies use only 8 ingredients, most of which you may already have in your pantry.
- Perfect for sharing: I usually make a double batch of this ginger snaps recipe, which fits perfectly in a standard KitchenAid mixer and makes plenty of cookies to share with loved ones or give away- homemade cookies make great gifts.
- Freezer friendly: These crispy ginger cookies are easy to make ahead of time and store in the freezer to enjoy throughout the holiday season.
Let’s Get Started! Here’s What You’ll Need:
Ingredients
Molasses - Choose light, or unsulphured molasses for this ginger snap cookie recipe as it has the sweetest flavor. Full flavor and blackstrap molasses are more bitter.
Brown sugar- I use light brown sugar for a classic ginger snap flavor but you can also use dark brown sugar for a deeper, more caramelized flavor. When measuring, be sure to pack it firmly to get the most precise amount. Brown sugar is made by mixing white sugar with molasses, so if you don’t have any on hand, you can easily make it yourself by mixing ½ tablespoons of molasses with ½ cups of white sugar.
Lard - This recipe for ginger snaps comes from my husband’s grandmother and was developed during the Great Depression when eggs and butter were harder to come by. Lard, which contains less moisture than butter, helps create that classic ginger snap texture. If you don’t have lard you can substitute vegetable shortening, which is usually right by the lard in the grocery store.
Baking soda - This leavening agent helps the cookies rise. For the best results, use baking soda with a good expiration date.
Flour - Use all-purpose flour for perfect textured, crunchy cookies. Measure it most accurately by weighing or scooping it into a measuring cup and leveling off the top.
Cinnamon - Adds warmth to balance out the flavors.
Ground ginger - Depending on how “spicy” you want your ginger snaps, feel free to use slightly more or less ground ginger. Always use spices within their expiration date for the purest and most robust flavor. Avoid using fresh ginger, as it will affect the texture of the cookies.
Granulated sugar - Also known as white sugar, this is pressed into the cookies for the classic shimmery ginger snap appearance. You can use standard white sugar, or go for turbinado sugar if you prefer larger sugar crystals.
Equipment:
Stand mixer - A stand mixer is ideal for this recipe for ginger snap cookies as the dough gets thick. However, you can also use a large mixing bowl and a hand mixer if you don’t have a stand mixer handy.
Rubber spatula - For mixing and handling the dough.
Mixing bowls - For combining the wet and dry ingredients.
Cookie sheet- To bake the cookies on. I recommend using two so you can prep the next sheet while the other bakes.
Parchment paper or silicone mat - Provides a non-stick surface for the cookies while baking.
Wire rack- A cooling rack lets your cookies cool completely and your baking sheet get back to the next dozen.
Saucepan or microwave safe bowl - For melting the lard.
Measuring cups & spoons - For accurately measuring ingredients.
Dish towel - To cover the dough while it rests.
How to Make Old Fashioned Ginger Snaps Cookies
Combine the wet ingredients.
Melt the lard in a medium saucepan or a microwave safe dish. Then add the melted lard to a large mixing bowl along with the water, molasses, and brown sugar.
Add the dry ingredients.
In a small mixing bowl, combine 2½ cups of the flour with the baking soda, cinnamon, and ginger. Slowly add the flour mixture to the mixing bowl with the wet ingredients until combined. Then, slowly add the remaining flour one tablespoon at a time until the batter looks thick when moving but still falls away from the paddle or whisk when not stirring. It will not be quite as thick as regular cookie dough until the lard sets back up. A bit of flour is added when shaping, so it's better to error on the side of less flour than too much.
Allow the dough to rest.
Cover the mixing bowl with a dish towel and let it sit overnight. Do not refrigerate.
Shape the cookies.
In the morning, preheat your oven to 350°F. Then roll the dough out on a floured surface into ½-inch thick ropes. Cut the ropes into 2-inch long pieces.
Add the sugar coating.
Press the granulated sugar into one side of the cookies. Transfer the cookies, sugar-side-up, to the nonstick, parchment paper, or silicone-lined baking sheet.
Bake for 6-7 minutes.
The cookies should spread and begin to crackle on top. Once baked, transfer them to a cooling rack to cool completely.
Enjoy!
Serve these classic cookies with a cup of coffee or tea, or a big glass of milk.
Recipe Success Tips
- Leave room for spreading. These cookies will spread and rise considerably while baking, so give them plenty of space.
- Make a day ahead of time: The dough needs to rest overnight to set properly, so make sure to plan ahead before making this recipe.
- For chewy ginger cookies: Storing these ginger snaps alongside a slice of bread will soften them as they absorb the bread’s moisture.
- For crunchy cookies: Store alone to help them harden and develop the traditional “snap”.
Storage Directions
- Storage: Store cooled cookies at room temperature in an airtight container for up to 1 week.
- Freezing: Transfer cookies to a freezer-safe container or freezer bag and store for up to 3 months.
FAQs
Ginger snaps are old fashioned spice cookies known for their bold, spicy flavor that comes from molasses, ginger, and cinnamon. Said to have originated in medieval Europe, they have become a timeless dessert that’s especially popular during the holiday season.
Either one is fine, some even call it a ginger nut or ginger biscuit!
Because that's how Grandma made this gingersnap cookie recipe. You could make circles if you prefer, but since they'll be a bit larger the baking time might be a minute or two longer.
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- Matcha White Chocolate Brownies
- 4 Ingredient Banana Oatmeal Cookies
Enjoy!
I hope these old-fashioned gingersnaps become one of your favorite cookies to make during the holidays! Remember to come back and leave a review, or tag me on social media so I can see your kitchen success!
📖 Recipe
Old Fashioned Ginger Snap Cookies (Depression Era)
Ingredients
- 6 oz molasses ½ a 12 oz jar
- ½ cup brown sugar packed
- ¼ lb lard
- ¼ cup water room temperature
- 3 cups all purpose flour start with 2.5 cups
- 1 tablespoon baking soda
- 1 tablespoon cinnamon
- 1.5 tablespoon ground ginger
- ½ cup sugar granulated
Instructions
- Melt lard and combine with water, molasses, and brown sugar in a mixing bowl.
- In a small bowl combine the first two and a half cups of flour with the baking soda, cinnamon, and ginger.
- Slowly add flour mixture to wet ingredients to combine.
- Using the other ½ cup of flour, slowly add one tablespoon at a time until the batter looks thick when moving with the mixer but still falls away from the mixing paddle when not stirring. It will not be quite as thick as regular cookie dough until the lard sets back up.
- Cover with a dish towel and leave overnight to rest. Do not refrigerate.
- Roll out cookies into ½" thick ropes and cut about 2" wide. Press into granulated sugar on one side and place sugar side up on a nonstick or silicone lined baking sheet.
- Bake in a 350 degree oven for 6-7 minutes, until cookies spread and begin to crackle on top. Remove to a cooling rack to cool completely before storing in an airtight container.
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Notes
Nutrition
Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.
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