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$3.01
$0.05
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The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Gingersnap Cookie recipe makes the best Christmas cookies. They’re soft but crispy and have the perfect balance of molasses and spices.
For less than $5, you can make sixty cookies! The entire recipe costs just $3.01, which is only $0.05 per cookie.
It is time to fill those holiday trays with all your favorite treats and goodies. A few of our favorites include this Christmas Fudge, these Cranberry Pistachio Cookies, and this Crockpot Candy.
We love to include these cookies on our holiday cookie trays. Adults and children alike absolutely LOVE THEM.
Gingersnap Cookies are the epitome of the Christmas season. But don’t limit yourself to only one month of the year.
These are great during the Fall, a family gathering, a potluck, or even an after-school snack. This crispy, chewy cookie is a cookie lover’s dream. You will love the flavor combo that comes from molasses, ginger, and cinnamon.
Ingredients & Cost:
Recipe Cost: $3.01
Per Serving: $0.05
- 2 ¼ cups all-purpose flour –$0.43
- 2 teaspoons baking soda –$0.02
- ½ teaspoon salt – $0.01
- 1 ¼ teaspoon ground ginger –$0.14
- 1 teaspoon ground cinnamon –$0.04
- ¼ teaspoon ground cloves – $0.11
- 1 cup dark brown sugar – $0.48
- ¾ cup vegetable shortening – $1.08
- ¼ cup molasses – $0.54
- 1 large egg – $0.10
- ¼ cup granulated sugar – $0.06
To find out more about how we price our recipes, check out Budget Recipes Explained.
INSTRUCTIONS
- First, preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
- Whisk the flour, baking soda, salt, ginger, cinnamon, and cloves together and then set aside.
- In another bowl, combine the dark brown sugar, vegetable shortening, molasses, and the egg.
- Beat the wet ingredients until light and fluffy.
- Next, add the flour to the sugar mixture to the wet ingredients. Mix until combined.
- Scoop the cookie dough and roll it into balls. Set the dough into a pie plate that has granulated sugar in it. Cover the dough balls in the sugar.
- Place the dough balls on the cookie sheets and bake. Finally, let the cookies cool completely on wire raacks before serving.
RECIPE VARIATIONS AND SUBSTITUTIONS
- If you like your gingersnap super crisp, then bake them for 14 minutes.
- Instead of dark bown sugar you can use light brown sugar.
- Please don’t use butter in this recipe, you really need to use vegetable shortening to achieve the crispy and chewy texture of these cookies.
STORAGE TIPS
Serve: Let the cookies cool completely before serving.
Store: Leftover cookies can be kept in an airtight container at room temperature for up to 4 days.
Freeze: This dough also freezes well. Just scoop the dough onto a cookie sheet and pop the cookie sheet into the freezer until frozen solid, about 1 hour. Then, place the frozen dough in a freezer bag. When you’re ready to bake the cookies, roll the dough into the sugar and add 6-7 minutes to the baking time.
COOK’S TOOLS
- baking sheets
- measuring cups
- liquid measuring cup
- measuring spoons
- mixing bowls
- handheld mixer
- 1/2 Tablespoon scoop
- whisk
- pie plate
RECIPE FAQs
What are gingersnap cookies made of?
These soft and chewy cookies are flavored with all the right spices. They are made up of molasses, cinnamon, ginger, cloves, and brown sugar.
Why are they called ginger snap cookies?
These ginger-flavored cookies are a snap to make. Because the cookies are flavored with ginger and so easy to make, the classic name was created.
GET KIDS INVOLVED
Ages 2-3: Have them help you dump the ingredients into the bowl. Guide their hands as you mix the dough. A fun counting activity would be to count the dough balls as you transfer the balls from the pie plate to the prepared baking sheets.
Ages 4-5:Teach your child how to scoop the dough from the ball and roll them into balls. Guide their hands as you show them how to cover the dough balls in the granulated sugar gently.
Ages 6-8: Have them pre-measure all of the ingredients for you. Then, teach them how to crack an egg properly. Also, guide them in learning to use a hand mixer to help beat the mixture until light and fluffy.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
BUDGET TIPS
Fall-time is a great time to stock up on pantry staples, such as flour. Grocery stores have great sales just before the holiday to get you ready for lots of baking!
MORE DESSERTS
- Christmas Brownie Cookies
- Chick-Fil-A Copycat Peppermint Shake
- Old Fashioned Icebox Cookies
- Chocolate Dipped Sugar Cookies
- Cranberry Pistachio Cookies
- Candy Cane Cookies
- Chocolate Dipped Gingerbread Cookies
- Homemade Peanut Brittle
- Peppermint Pie
- Chocolate Crinkle Cookies
- Rocky Road Fudge
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Gingersnap Cookies
Recipe Cost $3.01
Serving Cost $0.05
This Gingersnap Cookie recipe makes the best Christmas cookies. They’re soft but crispy and have the perfect balance of molasses and spices.
Servings: 60 people
Prep Time 25 minutes mins
Cook Time 12 minutes mins
Total Time 1 hour hr 22 minutes mins
Equipment
baking sheets
measuring cups
Liquid measuring cup
Measuring spoons
mixing bowls
handheld mixer
1/2 Tablespoon scoop
whisk
pie plate
Ingredients
FOR THE COOKIES:
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 ¼ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 cup dark brown sugar
- ¾ cup vegetable shortening
- ¼ cup molasses
- 1 large egg
FOR THE COATING:
- ¼ cup granulated sugar
US Customary – Metric
Instructions
Preheat the oven to 375 degrees F. Position the oven rack in the middle. Prepare 2 baking sheets with parchment paper or baking mats. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside when finished.
In a large mixing bowl, combine the dark brown sugar, vegetable shortening, molasses, and the egg.
Using a hand mixer, beat the mixture until light and fluffy, about 2-3 minutes, on medium speed.
Add the flour to the sugar mixture. Mix until combined on low speed, about 1-2 minutes, until no flour streaks remain.
Put ¼ cup of granulated sugar into a pie plate. Scoop the cookie dough using a 1 ½ teaspoon scoop. Roll the cookie dough into balls between your hands. Set the dough balls into the pie plate and shake gently to cover the dough in sugar.
Set the dough balls on the prepared cookie sheet, 2 inches apart. Bake for 12 minutes.
Let the cookies cool on the cookie sheets for 5 minutes. After 5 minutes, move them to a wire rack to cool completely.
Notes
- This recipe makes about five dozen cookies.
- Leftover cookies can be kept in an airtight container at room temperature for up to 4 days.
- This dough also freezes well. Just scoop the dough onto a cookie sheet and pop the cookie sheet into the freezer until frozen solid, about 1 hour. Then, place the frozen dough in a freezer bag. When you’re ready to bake the cookies, roll the dough into the sugar and add 6-7 minutes to the baking time.
Nutrition
Serving: 1cookie | Calories: 62kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 59mg | Potassium: 32mg | Fiber: 1g | Sugar: 5g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
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Reader Interactions
Comments
Andrea says
I love gingersnap cookies. Never thought to make them myself. Will change that this year. Can’t wait to gobble them up.Reply
Beth says
My family just loves these cookies. The flavor is off the charts great. I think I am going to make another batch and freeze them.Reply
Jersey Girl Cooks says
These are always on my holiday cookie tray!Reply
Jamie says
I love the combination of spices with the ginger! This is going to be great for our cookie exchange!Reply
Biana says
These cookies look amazing! Will be perfect with a cup of tea.Reply
Allison says
Just in time for holiday baking! These are great!Reply
Lisalia says
These cookies were absolutely delicious! But I especially loved the budgeting aspect. Not too expensive but also so perfect for the holidays. Thanks for always doing such a great job with affordable and delicious recipes!Reply