Gingersnap cookies are a timeless treat, perfect for creating warm, nostalgic moments during chilly evenings or festive gatherings. Each cookie offers a delightful crunch, followed by a chewy burst, all harmoniously blended with the deep, rich sweetness of molasses. This recipe guides you through achieving that signature crinkly top and snappy texture, ensuring your gingersnaps are as visually appealing as they are delicious.


  • 2 ¼ cups sifted all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • ¾ cup Crisco
  • 1 cup sugar
  • 1 egg
  • ¼ cup molasses
  • ¼ cup pure can sugar or sanding sugar

In a mixing bowl, sift together the flour, baking soda, salt, and pumpkin pie spice.  Place the Crisco into a large mixing bowl.  Add 1cup sugar and beat for one or two minutes until light and fluffy.  Add the egg and mix well.  Add the molasses and beat well all ingredients until well combined.  Add the dry ingredients in two or three additions and mix together on low speed until just combined.  Chill the dough in the refrigerator for a couple of hours or overnight.

When ready to bake the cookies, preheat the oven to 375 degrees.  Line an insulated cookie sheet with parchment paper.  Shape the dough into 1-inch balls, then roll each ball in the sanding sugar.  Place onto cookie sheets and bake for 12 to 14 minutes.  Remove from the oven, place cookies on cooling racks.

Makes 3 to 4 dozen gingersnaps