Old fashioned gingersnap cookies are a classic, nostalgic cookie recipe. Crispy cookies, kicking with ginger in every bite.
As I browsed my personal recipe files in search of Cookie Week worthy confections, I ran across a few cookie recipes on the blog that I absolutely adore. But they don’t get nearly the attention that they deserve. Mostly because I posted them in the early days of Comfortably Domestic, so they’re buried in the archives.
Yep. Buried in all their
hack questionable writing, poorly photographed-glory. You know, back when I was still flushing out my “voice” and direction as a writer, and took all my photos with my cell phone?
I told myself that I’d never re-visit a recipe on the blog, (so that I would have tangible documentation of how far I’ve come as a food blogger) but I lied. But just a teeny bit!
I had a Retake Day, where pretty little cookies that previously had a bad
photographer flour day could get a fresh, new look and have their portraits taken again. They’re not perfect, but at least they look appetizing. You’ll be happy to know that I did exercise a some restraint, in that I did not retake the entire recipe process.
However, I might have cleaned up the writing just a tad, and maybe tweaked the recipe a little.
But besides that, the posts are just as they were all of those years ago.
I’m sorry! I couldn’t help myself! Just knowing that such drivel was out there was keeping me awake at night. It had to be done.
Consider this post a recipe remake for one of my favorite cookies: Old Fashioned Gingersnap Cookies.
If you’re curious and want to read the original post, you can find it here, but I’d really rather we forgot it ever existed. 😉
I know that once a good chill settles in the air, most people crave apple-y, pumpkin-y sort of stuff. I unequivocally lump myself in that category–there is just something about the crisp, cold air that makes my soul yearn for harvest-like baked goods. Believe me when I tell you that I can power down a few apple cinnamon doughnuts with the best of them! Or a couple of apple fritters. Sometimes both–but only when I can take a good sugar-induced coma-like nap afterward. Because what I lack in willpower, I make up for in practicality.
My yearning for a good nap aside, the main reason I like harvest-y baked goods so much is for the spices that they contain–I just can’t get enough warm spices like cinnamon, ginger, nutmeg, and cloves.
Hmmm…I guess that kind of explains my chai tea addiction.
My grandma introduced me to gingersnaps when I was a kid, and I fell instantly in love with those sweetly spiced cookies.
Remember the ridiculously crunchy gingersnaps that came in the big yellow box? Those were the ones Gram preferred. Those suckers were so hard you’d be liable to chip a tooth trying to eat one if it weren’t first dunked in some sort of liquid to soften it. Lucky for Gram, she drank very strong black coffee all. day. long. so she had something dunk her gingersnaps in when it came time for a snack.
Y’all know that I’ve never been a fan of coffee, especially the java that Gram brewed! That stuff was so strong it could strip paint off a wall just by sitting next to it!
Naturally, I opted for dipping my old fashioned gingersnap cookies in milk instead.
These gingersnaps have the same old-fashioned flavor as the yellow-boxed cookies of my youth, but with a more pleasant, chewier texture. Which is great when you plan to keep all of your teeth past snack time.
One bite of a gingersnap and I’m instantly transported back to my grandma’s dining room table, sharing a snack with her and talking about our day. I can’t help but smile and think of her every time I make them.
Now I snack on gingersnap cookies with my boys. I can only hope that someday, when they’re off living their grown-up lives, a bite of a favorite cookie will invoke the same warm memories of sitting around the table with me.
I hope you enjoy these old fashioned gingersnap cookies as much as I do. Here’s the recipe:
- 2 C. granulated sugar (for the dough)
- 1 ½ C. unsalted butter, softened
- ½ C. molasses
- 2 eggs, beaten
- 4 C. all-purpose flour
- 4 tsp. baking soda
- 2 tsp. ground cinnamon
- 2 tsp. ground ginger
- 2 tsp. ground cloves
- ½ tsp. dry mustard
- ½ tsp. salt
- 1 C. granulated sugar (for rolling)
- Preheat oven to 375 degrees. Line baking sheets with parchment or a silicone baking mat.
- Cream together shortening and granulated sugar on medium speed until light and fluffy (about 4-5 minutes).
- Add the beaten eggs and molasses. Stir to combine.
- Add flour, baking soda, cinnamon, ginger, cloves, dry mustard and salt to a medium sized bowl, and whisk to combine.
- Add dry ingredients to shortening mixture, mixing until just combined.
- Place 1 cup of granulated sugar in a shallow bowl. Roll tablespoonfuls of cookie dough into 1-inch balls, and then roll in sugar to coat. Place 2 inches apart on a prepared baking sheet, and bake for 10 to 12 minutes or until crackled and set in the middle.
- Remove from oven and allow cookies to stand on the baking sheets for 2 minutes before removing to a wire rack to completely cool.
Makes 6 1/2 dozen cookies (Recipe may be halved)
Not Inadequate says