How To Make Gingersnap Cookies

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These gingersnap cookies are a wonderful afternoon treat – especially if you love the fragrant and spicy taste of ginger! The cookies are delicious and pair perfectly with a cup of tea. Why not make a batch for an afternoon tea party – the dough can be made in advance and they bake in around 10 minutes.

A stack of gingersnap cookies on a white plate with text overlay saying"Easy to make and delicious to eat! Gingersnap Cookies - make for Afternoon Tea!" Same cookies used throughout this post with different text overlay, unless otherwise described.

Gingersnap Cookies

Ginger is one of those spices that you either love or hate, so if you fall into the latter category then you may want to check out another one of my cookie recipes!

However if you love ginger, then you are going to love these yummy cookies that are spiced with ground ginger as well as ground cinnamon and cloves.

The dough can be be made in advance, which means you can have a batch of cookies baked in no time at all. Make the dough, cover it, and chill it, and when you need a cookie fix then grab some of the cookie dough and bake!

Why not make these gingersnaps for afternoon tea? I’ve got lots of great afternoon tea recipes that you might like to take a look at next. I love making afternoon tea for friends and family – it’s one of life’s little pleasures!

Or how about baking and sharing with others? Package the cookies into boxes or bags to deliver to friends, family, and neighbors. Cookies are a fab bake-sale item too!

Ingredients used in this recipe

The full ingredients list and instructions are found in the printable recipe card at the end of this post, but here is a brief outline so you know what to expect from the recipe.

I highly recommend always reading a recipe all the way through before starting.

Alongside regular baking ingredients like butter, flour, sugar, etc., you will need some more specialized ingredients which include:

A Word About Shortening

Two of the common fats used when making cookies are butter and shortening. Recipes may use one or the other, or sometimes both – like in this recipe.

However, if you can’t get shortening you can substitute it for butter. BUT I have not tried this, and according to The Kitchn.

Butter and shortening can generally be substituted for each other in cookie recipes if you keep a few things in mind: Since butter does contain water and less fat than shortening, you’ll need to use more of it as a substitution. Also keep in the mind that the textures and shapes of the cookies will be different, due to moisture content and melting points.

You may want to read more about the differences over on The Kitchn’s post as it goes into great detail about what the different fats do in the cooking process – baking is a science!

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How To Make Gingersnap Cookies - four images of cookie making process: 1. close up of a spoon of spices 2. pouring molasses into bowl 3. cracking egg into cookie mixture 4. baked cookies
Gingersnap Cookies REcipe

Make It A Meal!

So it’s gingersnap cookies for dessert but what about the rest of the courses?

Here are additional recipes to make a full meal!

There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy! Please feel free to check them out too.

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More Recipes Using Ground Spices

Since we’ve used ground spices in this recipe here are some more recipes using the same that you might like to make:

Delicious Gingersnap Cookies

More Cookies Recipes

Want to bake more cookies? Take a look at these recipes next:

How Do You Make Gingersnap Cookies?

Just read the recipe card below to find out! You can print the recipe out too – don’t worry, the images don’t print!

Gingersnap Cookies

Gingersnap Cookies

Yield: 48
Prep Time: 20 minutes
Cook Time: 10 minutes
Additional Time: 1 hour
Total Time: 1 hour 30 minutes

These delicious and chewy gingersnap cookies are perfect for afternoon tea!


  • ½ cup unsalted butter, room temperature
  • 1 cup vegetable shortening
  • 1 cup brown sugar, packed
  • 1 cup granulated sugar, divided
  • ½ cup molasses (black treacle)
  • 2 large eggs, room temperature
  • 4½ cups all-purpose flour
  • 2 tsp baking soda (bicarbonate of soda)
  • 2 Tbsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • ½ tsp salt


  1. Place the butter, shortening, brown sugar, and ½ cup granulated sugar in a large mixing bowl and cream together with a hand-held mixer.
  2. Adding vegetable shortening to bowl
  3. adding brown sugar to bowl
  4. blank
  5. Add the molasses (black treacle) to the mixture and whisk together.
  6. Adding molasses to mixture
  7. blank
  8. Add the eggs to the mixture and whisk to combine.
  9. blank
  10. In a separate large bowl, combine the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
  11. blank
  12. adding cinnamon
  13. adding salt
  14. Add dry ingredients to the wet ingredients and mix until thoroughly incorporated.
  15. making cookie dough
  16. Cover and transfer the dough to the refrigerator and chill for one hour.
  17. Pre-heat oven to 190C/375F/Gas 5 and line two large baking sheets with parchment paper or a Silpat® baking mat and set aside.
  18. Remove dough from refrigerator and form into 1-inch balls.
  19. Pour the remaining ½ cup granulated sugar onto a plate and roll the dough balls around to coat in sugar.
  20. cookie dough balls
  21. cookie balls rolled in sugar
  22. Place balls of dough onto the prepared baking sheets, leaving 2 inches between each ball.
  23. cookie balls on baking sheet
  24. Place in the preheated oven and bake for 8 - 11 minutes or until cookies are nicely browned and cooked
  25. Baked Gingersnap Cookies on cookie sheet
  26. Remove cookies from oven and cool on a wire rack before serving. Enjoy!
  27. Gingersnap Cookies


This recipe uses US Cup Measurements.

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Nutrition Information:
Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 142Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 83mgCarbohydrates: 20gFiber: 0gSugar: 10gProtein: 2g

Did You Make These Cookies?

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