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I was really craving these Yule ginger snap cookies this week. Do you ever crave something you haven’t had since you were a kid?
That’s what happened to me this week while dealing with the stress of buying and wrapping Yule gifts. I haven’t had any ginger snap cookies since elementary school, and I really wanted some all of a sudden! I knew they would comfort me, like a warm hug.
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? I love these Yule treats. I hope to make them every year for Yule and pass the tradition down to my son.
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. Remember 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 Gingersnap Cookies?
Yep! Both the cookies and the dough can be frozen in an airtight container for up to months. It is best for the dough to form them 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.
If you don’t want to freeze these gingersnap cookies, you can store the baked cookies in a tin.
In the unlikely event that you have some of these delicious cookies leftover, you can use them to substitute the graham crackers in a pie crust!
- 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 giant 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 to mix everything evenly.
- Add the flour and mix until just combined.
- (Optional) Cool the mixture for several minutes until it can be easily formed into balls.
- Scoop out small dough balls and place them 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.