Snow Topped Gingersnap Cookies
Classic gingersnap cookies that are deliciously chewy and dusted with powdered sugar for a festive holiday look. Easy to make and no chilling needed!
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Table of Contents
- About Snow Topped Gingersnap Cookies
- Do you have to use vegetable shortening?
- Do you have to chill the dough?
- Gingersnaps vs Molasses Cookies
- How long are gingersnap cookies good for?
- Can you freeze gingersnap cookies?
- Notes & tips for these gingersnap cookies
- More fun cookie recipes
- How to make gingersnap cookies
- Recipe Details
About Snow Topped Gingersnap Cookies
Any cookie fan can tell you that cookies can run the gambit of ultra-soft to extra crunchy, but a true cookie connoisseur knows the real truth:
Soft and chewy cookies is where it’s at.
And these gingersnap cookies deliver on that and more.
They’re deliciously soft, decadently chewy, and do a wonderful job of showcasing the ever-so-slightly spicy bite of ginger with a delicate crunch.
Plus, the powdered sugar on top is a super easy (and festive!) way to dress up these cookies to fit all of your holiday plans.
Do you have to use vegetable shortening?
This cookie recipe uses vegetable shortening instead of butter, which is quite common with “classic” recipes like this.
If you’d rather use unsalted butter instead, you can use an equal portion of butter (3/4 cup) in place of the vegetable shortening. For more info, check out this article on shortening substitutions.
Do you have to chill the dough?
Because this recipe uses vegetable shortening, there’s no real need to chill the dough. Chilling is typically for recipes with butter or to help the dough rise while baking, neither of which applies to this recipe.
However, if you substitute the vegetable shortening for butter (see the note above) then I’d recommend chilling the dough for at least one hour.
You can get more info on how long to chill cookie dough that contains butter here: Chilling Cookie Dough: Does it Make a Difference?
Gingersnaps vs Molasses Cookies
This topic can become a debate in certain circles, but for the most part, there are key differences between a gingersnap cookie and a molasses cookie that make them easy to spot:
- Gingersnaps can have a soft and chewy texture, but they tend to look thin or flat. Some versions of this cookie are even described as crispy.
- Molasses cookies are also described as soft and chewy, but they tend to have a very pillowy or “bubbly” look.
All that being said, there are plenty of soft, puffy cookies calling themselves gingersnaps and just as many flat, round cookies masquerading as molasses cookies. The ingredients for both cookies are fairly similar, using tasty combinations of fall-favorite spices and molasses, so what it really comes down to is the density and overall look – but in the end, both cookies are delicious and will help cure your ginger spice craving.
How long are gingersnap cookies good for?
Once prepared and cooled, these gingersnap cookies can be stored in a sealed container on the counter for up to one to two weeks.
Can you freeze gingersnap cookies?
If you’d like to always have a batch of these cookies on hand, the easiest way is to freeze them for later. There are two ways you can do this.
To freeze the raw dough:
- Mix all ingredients, then scoop out about one tablespoon of dough and roll it into a ball (the same way you would before baking).
- Place cookie dough balls on a tray and freeze for at least two hours or until outside is no longer tacky. Once firm, transfer to a freezer bag or a storage container with a sealable lid.
- Cookie dough can be stored for up to six months. When ready to bake, thaw in the refrigerator overnight, then bake like normal.
To freeze the baked cookies:
- Bake cookies and allow to cool completely.
- Store cookies in a single layer in a freezer bag or storage container. If you need to stack the cookies, separate each layer with a sheet of wax paper.
- Baked cookies and be stored for up to three months.
Notes & tips for these gingersnap cookies
- If you’re doing a lot of baking, I highly recommend having some silicone baking mats on hand. Baking cookies takes enough time without having to cut or measure parchment paper. Or if you prefer using parchment paper, you can try using pre-cut parchment paper sheets instead.
- Plus, some quality baking sheets are a must for a cookie baking extravaganza!
- For this recipe, I highly recommend using a stand mixer or a hand mixer. This recipe would be difficult to mix by hand.
More fun cookie recipes
How to make gingersnap cookies
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – In a medium bowl, whisk together all of the dry ingredients: flour, baking soda, cinnamon, cloves, ginger, and salt. Set the bowl aside for now.
Step 2 – Using a stand mixer (or hand mixer + large bowl), whip together the shortening, granulated sugar, egg, and molasses until nice and fluffy.
Step 3 – Quickly mix in the dry ingredients with the wet until a firm dough forms.
Step 4 – Use a cookie scoop to scoop up some dough, roll it in your hands, then toss the cookie ball in powdered sugar. Transfer the finished cookie dough ball to a baking sheet lined with parchment paper. Repeat this step until all the dough has been used.
Step 5 – Bake!
Step 6 – If you’d like the “snow topped” look, dust the cookies with powdered sugar after they’ve cooled.
Step 7 – Serve and enjoy!
Snow Topped Gingersnap Cookies
- 2 cup all-purpose flour
- 2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 3/4 cup vegetable shortening
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- 1/2 cup powdered sugar, separated
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and fill a small bowl with about 1/4 cup powdered sugar. Set both nearby.
- In a large bowl, shift together flour, baking soda, cinnamon, cloves, ginger, and salt. Set bowl aside.
- Using a stand mixer (or hand mixer + large bowl), cream shortening and sugar together on medium high speed until fluffy, about 5-7 minutes.
- Drop mixer speed to low and add egg and molasses to shortening mixture, blending well in between each.
- Keeping speed on low, quickly add dry ingredients to the wet. Tip: use a 1/3 or 1/2 measuring cup to continually scoop the dry ingredients in while the batter continues to mix (see above video for example). Stop mixing once dry ingredients have incorporated; be careful not to overmix.
- Using a 1.5 tablespoon cookie scoop, scoop out dough and roll it between your hands. Roll cookie dough in the bowl of powdered sugar, covering the outside. Place finished cookie ball on prepared baking sheet. Repeat this step until all dough is used, placing cookies about 2 inches apart on the baking sheet.
- Bake cookies for about 10 to 12 minutes or until the surface of cookies are cracked and the dough visible between the cracks does not appear wet.
- Let cookies rest on the baking sheet for 5-10 minutes, then transfer to a wire cooling rack to cool completely. Once cool, use a shaker to dust the tops of the cookies with the remaining powdered sugar so that they look "snow topped."
- Serve immediately.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.