Slice & Bake Gingersnap Cookies
Submitted by pamm
Slice and bake gingersnap cookies with molasses, ginger, and cinnamon. Make the dough, freeze in logs, and bake fresh cookies anytime for up to six months.
YIELD
24 cookiesPREP
20 minCOOK
10 minREADY
30 minThese freezer-friendly gingersnaps are built for baking on demand. The dough gets shaped into four logs, wrapped tightly, and stashed in the freezer for up to six months. When a craving hits, slice off what you need, roll in sugar, and bake. Fresh, crackle-topped gingersnaps in under 15 minutes from freezer to cooling rack.
Molasses and a generous amount of ground ginger give these their signature snap and deep, spicy warmth. The cinnamon rounds out the heat, and a full two tablespoons of baking soda is what creates those classic cracked tops as the cookies spread and puff in the oven.
Rolling each ball in granulated sugar before baking gives the surface a sparkly crunch that contrasts with the chewy center. Pull them when the edges are set but the middles still look slightly soft. They firm up as they cool, and overbaking turns a gingersnap into a ginger rock.
Kitchen Tips
- Let the frozen log thaw just enough to slice without crumbling, about 10 minutes at room temperature
- Cut thick slices and quarter them for uniform-sized balls that bake evenly
- Space the balls 1 ½ inches apart. They spread as they bake
- These are a big batch recipe. Four logs means you can gift a couple and keep the rest for yourself
Variations
- Add a teaspoon of ground cloves for a more complex, old-fashioned spice blend
- Dip cooled cookies halfway in melted white chocolate for a holiday presentation
- Press a candied ginger piece into each ball before baking for extra ginger punch
Ingredients
Directions
Cut four 14 inch x12 inch pieces of waxed paper or plastic wrap; set aside.
In a bowl, cream shortening and sugar.
Beat in egg and molasses; set aside.
In a bowl, combine dry ingredients.
Gradually stir flour mixture into egg mixture until blended.
Divide dough into four pieces.
Shape each piece into a 8 to 10 inch roll.
Wrap rolls in waxed paper or plastic wrap.
Place in a freezer container with a tight-fitting lid, or wrap airtight in foil.
Label and date. Store in freezer.
Use within 6 months.
To make cookies: Slightly thaw a roll of dough.
Preheat oven to 350℉ (180℃). Cut dough into 1⅓ inch thick slices.
Cut each slice into fourths. Roll each piece into a ball.
Roll each ball in granulated sugar.
Place balls on an ungreased baking sheet about 1½ inches apart.
Bake 8 to 10 minutes until set around edges with cracked tops.
Don’t overbake. Remove cookies from baking sheets and cool on wire racks.
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