Looking for a wholesome cookie recipe to make with your family this holiday season? These Moravian Ginger Snap Cookies are the perfect treat. They’re made from all-natural ingredients and since this is a classic flavor, they taste like Christmas! The best part is that these cookies can be enjoyed year-round.
Moravian Ginger Snap Cookies
Moravian Ginger Snap Cookies are a traditional Christmas cookie that you can enjoy this holiday season and year-round. The best part is that they’re quick to make!
I’ve got the BEST fall dessert coming this week. It starts off with these easy Moravian Ginger Cookies, then they get used to making a crust for a pumpkin cheesecake, and then that gets topped off with candied pepitas, whipped cream, and more ginger snap cookies. I served it at a family gathering and everyone loved it!
Who doesn’t love a good ginger snap cookie? I like them soft and pillowy, as well as crunchy. These cookies had a nice snap on the edge but were still chewy in the middle. I enjoyed a few while binge-watching Netflix.
What’s even better is making little ice cream sandwiches with these Moravian Ginger Snaps. Simply put a small scoop of vanilla ice cream on one and make a sandwich. You can make a bunch and store them in the freezer to enjoy on movie night.
What are Moravian Ginger Snap Cookies
Moravian Ginger Cookies have been around since the 1800s and are a wholesome Christmas cookie that can be enjoyed with your family all year round. The recipe is quite simple to follow and is easy to make. It is a great recipe because it doesn’t contain any eggs or butter, so it’s good for people with allergies or dietary restrictions. These cookies are known for being paper-thin and very crispy ginger snap cookies. They are often cut into shapes before they are baked.
Can I freeze Ginger Snaps Cookies?
Moravian Ginger Snap Cookies can be frozen in an airtight container or Ziploc bag for up to 3 months. Make sure to cool your cookies before placing them in the freezer. If the cookies are still warm when you add them to the container or freezer bag, the condensation will cause them to get soggy. These cookies will last for about 3 months in the freezer.
Should I chill the ginger snap cookie dough?
I always freeze this cookie dough for at least 15 minutes. This helps to reduce misshappened cookies. After I have made the dough and cut the cookies into shapes, I place the cookie sheet in the freezer. After at least 15 minutes, the cookies have a better chance of retaining their shape when the cookies are baking.
Do you love fall? I admit it’s a nice change in pace from summer. I’m enjoying the cooler nights, leaving the windows open, and not sweating while I eat.
Snack on some yummy Ginger Snap Cookies this fall while snuggled up on the couch in a warm blanket with your family, while everyone enjoys their favorite TV show.
Got a love for Ginger? Why not make a Pineapple Punch with Ginger Beer, or bake up a warm and delicious Ginger Peach Crisp. Of course, you can also try a Cranberry Ginger Pear Pie for a weekend treat!
- 1/3 cup molasses
- 1/4 cup shortening
- 2 tablespoons brown sugar
- 1 1/4 cups flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- dash of nutmeg
- dash of allspice
- Mix the molasses, shortening, and brown sugar until smooth. Add in the remaining ingredients, stirring until incorporated. Cover the bowl and refrigerate for at least 4 hours.
- Take half the batter and place it on a well floured surface. Lay a sheet of plastic wrap on top and roll to ⅛ inch thickness. Run a thin spatula under the dough to keep it from sticking, but do not flip the batter over. Cut out 2½ inch to 3 inch sized circles and place them on a cookie sheet lined with parchment or silicone. Place the cookie sheet into the freezer for at least 15 minutes.
- Preheat the oven to 375 degrees and bake for 5 minutes. If the cookies "swell" during baking, recut them fresh out of the oven, saving the scraps for the crust. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack.
- Store in an airtight container.
Recipe from Betty Crocker's Cookie Book
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