Small Batch Crispy Ginger Snaps

These small batch crispy ginger snaps bring in all the warmth of ginger, clove and cinnamon that make these fall cookies a fall favorite!

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I love baked goods but sometimes I don’t want to make an entire batch of cookies. That’s why these small batch crispy ginger snaps are a go-to favorite of mine. They only make about 20-24 cookies which is perfect for a weeknight treat, after school snack or to take to a gathering with friends.

Now, we could sit and debate the superiority of either crispy or soft ginger snaps being the best, but that is neither here nor there. I have a recipe for pumpkin ginger snaps that are to die for and they are deliciously soft thanks to the pumpkin. So clearly I love both.

But if crispy ginger snaps are what you are here for (and I assume you are) then let’s get started!

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities, full instructions and tips for success.

Small Batch Ginger Snaps

• Shortening – The higher melting point of shortening helps maintain the shape of the cookies and prevents spreading. (If you want to swap butter for the shortening, see the Recipe FAQ section at the bottom of the post.)
• White Sugar
• Egg
• Salt
• Molasses – I use a light molasses but if you like a stronger molasses flavor, you can use a dark molasses. Do not use Blackstrap molasses for this recipe.
• Flour
• Ground Cloves
• Cinnamon
• Ground Ginger
• Baking Soda

Recommended Baking Supplies

• Hand Mixer
• Glass Mixing Bowl
• Measuring cups and spoons
• Silicone spatula
• Silicone whisk
• Metal Cookie Sheet
• Silicone Baking Mat
• Wire cooling rack

How to Make Small Batch Ginger Snaps

Preheat the over to 350 degrees F.

In a large bowl, cream shortening and sugar.

Add the egg and molasses and mix well.

In a medium bowl, combine flour, cloves, cinnamon, baking soda, ginger and salt. Whisk together.

Add the dry ingredients into the wet ingredients. Mix until the dough comes together and remember to scrape the sides.

Chill dough in the fridge for at least 20 minutes before moving on to the next step.

Roll the dough into 1-inch balls, then roll in sugar. (I add my sugar to a small bowl and roll 4-5 balls at a time.) Place on a cookie sheet with a silicone baking mat.

Bake for 12-14 minutes. You will know when they are done when they are slightly more brown around the edges.

Remove from the oven and let cool on the pan for 1-2 minutes before moving to a wire rack to cool completely.

Store the cookies in a sealed container for 5-7 days. If they start getting hard, you can place a piece of bread in with the cookies. They will absorb the moisture from the bread and soften up.

Tips for Success

Refrigerate dough before baking. I have baked these cookies with and without refrigerating and I can always tell the difference. When they haven’t been chilled for at least 20 minutes prior to rolling and baking, they spread a little more. If a flatter cookie is what you want, then you could choose to skip this step and see what you think.

Don’t overbake. Because these cookies are already brown thanks to the molasses, it can be harder to tell when they are done. I recommend baking your first batch at 12 minutes and seeing what you think. When you take them out, they should be a little bit puffy but as they cool, they will flatten out a bit.

Recipe FAQs

How should I store the ginger snap cookies?

These cookies should be stored in a sealed container or airtight bag fro 5-7 days. Do not store in the fridge.

Can I substitute butter for the shortening?

Yes, however, you should expect to see a difference in texture and the cookies will spread more. If you decide to make this substitution, I recommend chilling your dough for at least an hour before rolling and baking. Then keep the dough in the fridge in between batches.

My cookies are getting hard. How can I soften them up?

While this recipe is for crispy ginger snaps, I have found that if not eaten within 3-4 days, they start to get a little hard. The flavor is still good but you might not like a harder cookie. If this is the case, you can place a piece of bread in with the cookies. The cookies will absorb the moisture from the bread and soften up.

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