The Best Ginger Snaps Cookie Recipe, decorated for Christmas! (2024)

The Best Ginger Snaps. Thin crispy spiced cookies with plenty of warm ginger flavour. Just a Ziploc bag is all you need to decorate them for the Holidays too.

Cookies with royal icing decoration.

Today’s ginger snaps recipe comes to you courtesy of the ladies of the household. Spouse loves anything ginger and this is her recipe for crispy ginger snaps, one of the most perfect coffee or tea cookies.

Ginger is such a warm, comforting spice.

Number 1 kid dressed them up for Christmas with some simple snowflake designs. The designs were piped on using royal icing in a simple Ziploc bag with the corner snipped off.

Ginger snaps

So, no special decorating equipment is required. It’s another great recipe for the Christmas freezer or at any time of year.

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Originally published December 2015. Updated November 2019 to provide nutritional information and a new printable recipe page.

Yield: 24 three inch cookies

The Best Ginger Snaps

Prep Time: 15 minutes

Cook Time: 13 minutes

Total Time: 28 minutes

The Best Ginger Snaps - thin crispy spiced cookies with plenty of warm ginger flavor. Just a Ziploc bag is all you need to decorate them for the Holidays too.

Ingredients

2 cups flour
1 1/2 tbsp ginger
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup shortening
1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup molasses

FOR THE ROYAL ICING

1 large egg white
About 1 1/4 cups icing sugar, powdered sugar icing sugar (powdered sugar)
pinch cream of tartar

Instructions

Sift together the flour, ginger, baking soda, cinnamon and salt and set aside.
Cream together the shortening, butter, sugars and molasses until light and fluffy.
Fold in the dry ingredient mixture until a soft dough forms.
Refrigerate for a couple of hours until the dough is well chilled.
Preheat oven to 350 degrees F.
Roll out to about 1/8 of an inch or a little thicker.
Use cookie cutters to cut out the cookies and transfer to a parchment paper lined baking sheet.
Bake for 15-18 minutes depending upon the size of your cookies. The cookies pictured were made using a 3 inch cookie cutter and took about 17 minutes. You don't want to under bake them or they will not be crispy.
Store in airtight containers. Freezes well.

TO MAKE THE ROYAL ICING

Beat together the egg white, cream of tartar and about 1 cup of the icing sugar until light and fluffy.
Beat in the remaining icing sugar a tablespoon at a time until the icing reaches a spreadable consistency.
Use a piping bag or a Ziploc bag with the corner snipped off to draw on snowflake patterns.