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Do you ever crave something you haven’t had since you were a kid? That’s what happened to me this week with these ginger snap cookies. I haven’t had any ginger snap cookies since elementary school, and I really wanted some all of a sudden!
Ginger snap cookies are kind of old fashioned. I never see anyone making them these days, and when I offered some of these to my friends they were blown away and mentioned how long it had been since they last had some.
When did you last have ginger snap cookies?
Even though this recipe is as old as time, my son gobbled these bad boys up. He hasn’t been feeling great lately, so he has been whiny and clingy. It was kind of a struggle to get him to let me even mix these up, but once they were in the oven he was so excited to try them!
He sat in the kitchen watching them bake for the whole 14 minutes!
It took him a second to decide if he actually liked them, though. But after a chew or two, he was all over these old fashioned ginger snaps!
Do I Need To Chill The Cookie Dough?
You don’t have to, but I find it helps to form them into balls! Unchilled, you will probably end up with more dough on your hands. Keep in mind that chilled dough will spread less, so your ginger snaps may end up thicker and softer if you do chill them. It all depends on how you like them.
Can I Freeze These Ginger Snap Cookies?
Yep! Both the cookies and the dough can be freezed in an air tight container for up to months. For the dough, it is best to form into balls and freeze on a parchment paper lined cookie sheet before putting them into a Ziplock bag or other container. That way, you can just pull out as many balls as you need at a time.
Ginger Snap Cookies
These delicious ginger snap cookies are a vintage recipe that will probably be very nostalgic for some of you!
- 1 cup molasses
- 1/3 cup lard or shortening
- 1/4 cup butter (soft but not melted)
- 3 1/4 cup flour
- 1/2 tsp baking soda
- 1 tbsp ginger
- 1 tsp salt
Preheat the oven to 350°F
Line your baking sheet with parchment paper
In a large bowl, mix the butter and sugar together until well mixed.
Add in the molasses, lard, baking soda, salt, and ginger and mix until well incorporated. Scrape the sides of the bowl as necessary.
Add the flour and mix until just combined.
(Optional) Cool the mixture for a few minutes until it can be easily formed into balls.
Scoop out small dough balls and place on your baking sheet about 2 inches apart.
Bake for 12 to 14 minutes. The edges will be browned and appear “crinkly”.
Transfer to a wire rack to cool.
Please let me know in the comments below if you tried and liked these cookies!