Gingersnap Crinkle Cookies

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

Thin and chewy gingersnap crinkle cookie recipe from @bakedbyrachel

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!

Thin and chewy gingersnap crinkle cookie recipe from @bakedbyrachel

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!

Thin and chewy gingersnap crinkle cookie recipe from @bakedbyrachel

Thin and chewy gingersnap crinkle cookie recipe from @bakedbyrachel

Yield: Roughly 20 cookies

Prep Time: 5 minutes, plus chill time

Cook Time: 14 minutes

Total Time: 2 hours plus

Gingersnap Crinkle Cookies

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

Ingredients:

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

Directions:

  1. 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.
  2. Preheat oven to 350°F. Line a baking sheet with a silicone baking mat.
  3. 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.
  4. Store in an airtight container.

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

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54 Responses to “Gingersnap Crinkle Cookies”

  1. #
    1
    Amanda — October 27, 2014 at 7:10 am

    This looks SOOOOO stinkin good! Achieving the perfect crisp is no easy feat, and you have done it perfectly!

    • Rachel — October 27th, 2014 @ 6:35 pm

      Thanks Amanda!

  2. #
    2
    Taylor @ Food Faith Fitness — October 27, 2014 at 7:46 am

    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 27th, 2014 @ 6:35 pm

      You guys would love these! :)

  3. #
    3
    Beth @ The First Year — October 27, 2014 at 7:57 am

    I remember eating gingersnaps as a little one, so these definitely remind me of my childhood!

    • Rachel — October 27th, 2014 @ 6:35 pm

      Love hearing that! :)

  4. #
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    Anna @ Crunchy Creamy Sweet — October 27, 2014 at 8:33 am

    These gingersnaps looks absolutely perfect! I could eat a dozen!

    • Rachel — October 27th, 2014 @ 6:35 pm

      Thanks Anna!

  5. #
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    Amina+|+PAPER/PLATES — October 27, 2014 at 8:49 am

    Wow, I definitely have to try these soon.

    • Rachel — October 27th, 2014 @ 6:36 pm

      You definitely do!

  6. #
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    Nutmeg Nanny — October 27, 2014 at 9:23 am

    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 27th, 2014 @ 6:36 pm

      Thanks so much :) And you definitely need to try that hand and foot stuff – works like a charm!

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    Rachel @ Bakerita — October 27, 2014 at 11:29 am

    Mmm these look amazing, especially with that turbinado sugar coating! So delicious. Pinned!

    • Rachel — October 27th, 2014 @ 6:36 pm

      Thanks Rachel! :)

  8. #
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    Brian @ A Thought For Food — October 27, 2014 at 3:51 pm

    I love anything that has ginger in it. These cookies look pretty darn amazing.

    • Rachel — October 27th, 2014 @ 6:36 pm

      Thanks so much Brian! :)

  9. #
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    Jessica @ Sweet Menu — October 27, 2014 at 11:29 pm

    A giant cookie is one of my favourite treats! These look fantastic!!!

    • Rachel — October 28th, 2014 @ 10:06 am

      Thanks so much Jessica! :)

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    Julie @ Table for Two — October 28, 2014 at 7:56 am

    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 28th, 2014 @ 10:08 am

      You must try the foot cream. So good. And yes… cookies are a must now ;)

  11. #
    11
    Michelle+@+Healthy+Recipe+Ecstasy — October 28, 2014 at 9:40 am

    Ever since I got pregnant, I’ve been obsessed with gingersnaps! Love these!

    • Rachel — October 28th, 2014 @ 10:08 am

      Thanks Michelle! :)

  12. #
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    Jocelyn @BruCrew Life — October 28, 2014 at 9:47 am

    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 28th, 2014 @ 8:47 pm

      Yes and yes! You should check out the cream and would totally love the cookies too :)

  13. #
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    Brittany Ritcher — October 28, 2014 at 2:59 pm

    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 28th, 2014 @ 8:46 pm

      I hope it helps him! :)

  14. #
    14
    Amanda @ Cookie Named Desire — October 29, 2014 at 2:07 pm

    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 29th, 2014 @ 3:55 pm

      Thanks Amanda! I hope you enjoy them! And good luck with the dry skin… ugh the yearly battle!

  15. #
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    Dawn — October 29, 2014 at 10:00 pm

    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 30th, 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! :)

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    Jayne — November 16, 2014 at 10:43 am

    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 16th, 2014 @ 3:08 pm

      I hope you enjoy them! :)

  17. #
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    Jenna Hobart — November 25, 2014 at 8:24 am

    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 27th, 2014 @ 8:13 am

      Pre-ground store bought ginger was used for this recipe. Enjoy!

  18. #
    18
    Kate — December 13, 2014 at 2:12 am

    I don’t have a silmat, do I use wax paper or spray cookie sheets with nonstick spray? Thanks!

    • Rachel — December 13th, 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!

  19. #
    19
    Lisa — December 13, 2014 at 8:52 am

    These are FANTASTIC! The PERFECT cookie, chewy, crisp, a little crunch from the sugar. Just great!

    • Rachel — December 14th, 2014 @ 7:56 am

      So glad you enjoyed them! :)

  20. #
    20
    Jayne — January 11, 2015 at 11:39 pm

    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 12th, 2015 @ 7:37 am

      So glad you enjoyed them! :)

  21. #
    21
    Sheila — February 16, 2015 at 6:13 pm

    Perfect for a cold snowy day here in the mountains of Tennessee. In the oven now….Thank you!

    • Rachel — February 16th, 2015 @ 6:34 pm

      Enjoy! :)

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    22
    Catherine — March 24, 2015 at 1:57 pm

    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 25th, 2015 @ 7:43 am

      Thanks so much Catherine! :)

  23. #
    23
    Sandra Hayes — March 28, 2015 at 1:06 pm

    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 29th, 2015 @ 6:52 pm

      They should spread on their own, but if you’re having trouble, just flatten them slightly prior to baking.

  24. #
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    Sophie Harding — May 6, 2015 at 12:40 pm

    Hi! These cookies look amazing! I just wondered, could you swap the shortening in the recipe for using butter only?

    • Rachel — May 6th, 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.

  25. #
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    T — September 22, 2015 at 11:48 pm

    I wonder how much fresh ginger would you use?

    • Rachel — September 23rd, 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.

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    26
    AMY — December 24, 2015 at 8:51 pm

    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 26th, 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.

  27. #
    27
    Jennifer — November 16, 2016 at 5:41 pm

    Can the dough be chilled overnight?
    Thanks

    • Rachel — November 17th, 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.

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