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Holiday Gingersnap Cookies

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“These may be made up to five days ahead and stored in an airtight container. I purchase my crystallized ginger in a bulk spice store, but any major grocery store such as Safeway should sell it. Plan ahead the dough needs to chill for a minumum of 1 hour. These cookies are really good!”
1hr 27mins

Ingredients Nutrition


  1. Lightly butter one or two baking sheets.
  2. In a medium bowl, combine the first 7 dry ingredients.
  3. Mix in the crystallized ginger.
  4. With an electric mixer beat in brown sugar, shortening and butter until light an fluffy (about 4-5 minutes).
  5. Add in egg and molasses; beat until blended.
  6. Add in flour mixture and mix until just blended.
  7. Cover and refrigerate at least 1 hour.
  8. Set oven to 350 degrees.
  9. Place about 1/2 cup or more sugar into a bowl.
  10. Form dough into about 1-1/4-inch balls; roll in the sugar to coat completely.
  11. Place the balls onto prepared sheet/s, spacing about 2-inches apart.
  12. Bake for 12-14 minutes, or until cookies crack on top, but are still soft to touch.
  13. Cool on sheets about 1 minute.
  14. Carefully transfer to racks to cool.

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