Today I am sharing the best recipe for holiday gingersnap cookies. I never really knew how much I LOVED gingersnap cookies until about a year ago. I was pregnant and out of the blue they sounded so bomb! My Mom is the best and she whipped these up multiple times for me and the rest is history. 😜
The original recipe was actually handed down from my 1st grade teacher! It was her mother’s recipe and she enjoyed sharing it for others to bake. She has since passed away but her and her mother’s memory live on. Thank you, Mrs. Johnson!
I also filmed a video that is up on my channel the same day this post goes live. You can watch me bake these cookies here. Get your ingredients and bake with me!
In the title it says these are dairy and gluten free. I have an intolerance to both of those allergens and substitute ingredients accordingly. Be careful to make your ingredients fit your needs!
3/4 c. Shortening (vegetable based)
1 c. Sugar
1/2 c. Molasses
2 t. Baking soda
2 c. Flour (gluten free)
1 t. Cinnamon
1 T. Ground Ginger
1/2 t. Salt
1. Set oven to 350 degrees.
2. Combine dry ingredients and stir until evenly combined.
3. Add remaining ingredients and stir until evenly combined.
4. Roll dough into balls, then roll balls in sugar.
5. Place dough balls on ungreased cookie sheet.
6. Smash slightly with base of glass cup.
7. Bake for 12-15 mins. Do not overbake!
8. Take out, let cool, eat and enjoy!
As you can see this is an extremely indulgent recipe but what other time than the holidays can you get away with it! I honestly love these cookies and hope you do too. Wow your family and friends and bring these to your holiday get-together!
Let me know what you think!
Straight up sincerely,