Crispy Gingersnap Cookies: A 4-H Blue Ribbon Recipe

If you're searching for the perfect gingersnap cookie recipe crispy enough to satisfy your cravings, look no further.

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 This recipe is adapted from the Taste of Home Blue Ribbon Winners cookbook and was a blue ribbon winner at the 4-H fair. Although it’s not my original recipe, its delightful blend of warm spices and satisfying crunch make it worth repeating.

 I love this recipe and am excited to share it with you. Get ready to bake the best crispy gingersnap cookies you've ever tasted!

Tips for Perfect Crispy Gingersnap Cookies

Here are all the details you need to know to make this recipe for perfectly crispy gingersnap cookies:

Mixing Tips

• Mixing by Hand: If you want to mix this recipe by hand you'll need a large bowl for your dry ingredients and a medium bowl for your wet ingredients.
• Stand Mixer or Hand Mixer: You can mix by hand, but I recommend using a stand mixer with a paddle attachment or an electric hand mixer for a well-mixed dough. Make sure to use a rubber spatula to scrape down the sides of the bowl to make sure everything is fully incorporated.

Baking Tips

• Cookie Scoop: I love using a cookie scooper to scoop dough into even-sized dough balls for uniform baking.
• Shallow Dish: Roll the dough balls in sugar using a shallow dish for an even coating.
• Baking Sheet: Line your cookie sheet or sheet pan with parchment paper to prevent sticking.
• Baking Temperature: Bake at a lower temperature (325 degrees F. or 163°C) for a longer time to achieve crispy edges and a uniform texture.

Cooling Tips

• Wire Rack: I recommend transferring your baked cookies to a wire rack to cool completely. This allows air to circulate around the cookies, preventing them from becoming soft.
• Storage: Store cooled cookies in an airtight container to maintain their crispiness. For longer storage, you can place cookies in a freezer bag and freeze them.

By following these tips, you'll ensure your cookies turn out perfectly crispy every time!

• Make-Ahead Instructions: These cookies are a great make-ahead option. Prepare the dough and freeze it in balls, then bake as needed.
• Variation Ideas: For a spicier kick, add a pinch of cayenne pepper. You can also use fresh ginger for a more intense ginger flavor.
• Serving Suggestions: These cookies pair wonderfully with a warm cup of tea or coffee. They also make a great addition to any holiday cookie tray.

The Perfect Gingersnap Cookie Recipe

If you're on the hunt for the perfect gingersnap cookie recipe crispy enough to satisfy your cravings, look no further!

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Servings: 24

Equipment

• Large bowl
• Medium bowl
• Stand mixer with paddle attachment or electric hand mixer
• Rubber spatula
• Cookie scoop
• Shallow dish
• Cookie Sheet or Sheet Pan
• Parchment paper
• Cooling rack

Ingredients

• ▢ ¼ cup shortening
• ▢ 1 cup + 2 tablespoons granulated sugar divided
• ▢ 1 large egg room temperature
• ▢ ¼ cup molasses
• ▢ 2 cups all-purpose flour
• ▢ 2 teaspoons baking soda
• ▢ 1 ½ teaspoons ground ginger
• ▢ 1 teaspoon cinnamon
• ▢ ½ teaspoon salt

Instructions

• In a large bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, cream the shortening with 1 cup of granulated sugar until light and fluffy. This should take about 3-4 minutes on medium speed.
• Add the egg and molasses to the creamed mixture, beating well after each addition until fully incorporated.
• Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Use a rubber spatula to scrape down the sides of the bowl as needed to ensure everything is well mixed.
• Using a cookie scoop or a tablespoon, form the dough into small balls. Roll each ball in the remaining 2 tablespoons of granulated sugar, coating them evenly.
• Line a cookie sheet with parchment paper. Place the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Lightly press on the dough balls to flatten for a crispier cookie.
• Preheat your oven to 325°F (163°C). Bake the cookies for 13-15 minutes, or until the edges are lightly browned and crispy.
• Remove the cookies from the oven and let them cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. This helps them maintain their perfect crunch.

Notes

Storage Tips:

Store cookies in an airtight container at room temperature for up to one week to maintain crispiness.

For longer storage, place the cookies in a freezer bag and freeze for up to three months. Thaw at room temperature before serving.

Make-Ahead Instructions:

These cookies are a great make-ahead option. Prepare the dough and freeze it in balls, then bake as needed.

Variation Ideas: For a spicier kick, add a pinch of cayenne pepper. You can also use fresh ginger for a more intense ginger flavor.

Serving Suggestions: These cookies pair wonderfully with a warm cup of tea or coffee. They also make a great addition to any holiday cookie tray.

The Perfect Gingersnap Cookie Recipe: Crispy Enough to Satisfy Your Cravings

If you're on the hunt for the perfect gingersnap cookie recipe crispy enough to satisfy your cravings, look no further. This recipe, adapted from the Taste of Home Blue Ribbon Winners cookbook and a blue ribbon winner at the 4-H fair, delivers a delightful blend of warm spices and a satisfying crunch.

I love this recipe and am excited to share it with you. Get ready to bake the best crispy gingersnap cookies you've ever tasted!