Introduction

Oh, the holidays! Doesn’t the smell of ginger and warm spices instantly transport you back to childhood? This recipe for Mom’s Ginger Crisps is like a warm hug in cookie form. It’s the kind of treat that fills your kitchen with the most incredible aroma and brings smiles to everyone’s faces. I remember Mom making these every year, and the tradition continues in my own home. They’re so wonderfully simple, you’ll wonder why you haven’t made them before!

Why You’ll Love This Recipe

Fast: Whip up a batch in under an hour, start to finish!
Easy: No fancy techniques required, perfect for bakers of all levels.
Giftable: Package them up in a pretty tin or jar for the perfect homemade gift.
Crowd-pleasing: These classic ginger cookies are a hit with kids and adults alike.

Ingredients

2 cups all-purpose flour: The base of our delightful cookies.
1 teaspoon baking soda: For that perfect lift and crisp texture.
1 teaspoon ground cinnamon: Adds a touch of warm sweetness.
1/2 teaspoon ground cloves: A little goes a long way for that deep spice flavor.
1 1/4 teaspoons ground ginger: The star of the show! This gives them their signature zing.
1/2 teaspoon salt: Balances all those lovely sweet and spicy notes.
2/3 cup lard (or unsalted butter): Lard gives them an amazing old-fashioned crispness, but unsalted butter works beautifully too if that’s what you have.
1 cup granulated sugar: Sweetness is key, of course!
1 large egg: Binds everything together.
1/4 cup molasses: This is what gives them that classic dark color and rich, chewy depth.
1/2 cup finely chopped English walnuts (optional): For a delightful nutty crunch.
Extra granulated sugar for rolling: For that sparkly, sweet coating.

How to Make It

Alright, let’s get baking! It’s as easy as can be.

First things first, grab a medium bowl. Whisk together your flour, baking soda, cinnamon, cloves, ginger, and salt. Give it a good stir so all those spices are evenly distributed. Set this aside – these are your dry ingredients.
Now, in a nice big bowl, we’re going to cream together your lard (or butter) and the sugar. Use an electric mixer if you have one, or a sturdy whisk and some elbow grease! You want it to get nice and light and fluffy. This step is important for the texture!
Next, beat in your egg and that lovely molasses. It might look a little different in color, but trust the process!
It’s time to bring the dry ingredients into the wet. Gradually add the flour mixture to your creamed butter and sugar, mixing until everything is just combined. Don’t overmix here, we want tender cookies!
If you’re using walnuts, now’s the time to stir them in. Gently fold them into the dough.
Let’s get those cookies ready for baking! Roll the dough into 1-inch balls. I find using a small cookie scoop helps keep them all the same size, which means they bake evenly.
Pop each little dough ball into that extra sugar you set aside and give it a good roll until it’s coated all over. This gives them that pretty, sparkly finish.
Arrange the sugar-coated balls on baking sheets that you’ve lined with parchment paper. Give them about 2 inches of space between them because they will spread out a bit as they bake.
Pop them into your preheated oven at 350°F (175°C). Bake for about 10-12 minutes. You’re looking for the edges to be lightly golden brown, but the centers should still look a little soft. That’s the secret to a wonderful crisp cookie!
Once they’re out of the oven, let them hang out on the baking sheets for a few minutes to firm up a bit. Then, carefully transfer them to wire racks to cool completely. Patience is a virtue, especially when delicious cookies are involved!

Substitutions & Additions

While these cookies are perfect just as they are, I love to experiment! Here are a few ideas:

Butter vs. Lard: As mentioned, both work beautifully. Lard gives a slightly more traditional, crisp texture that many people remember from childhood. Butter offers a slightly richer flavor.
Spices: Feel free to adjust the spices to your liking! Some people love a touch more ginger, others prefer more cinnamon. You could even add a pinch of cardamom for an extra layer of warmth.
Nuts: Pecans are a lovely substitute for walnuts. If you have allergies, simply omit the nuts altogether – they’re still amazing!
Chocolate Drizzle: Once cooled, a drizzle of melted chocolate over the top is absolutely divine!

Tips for Success

Here are a few things I’ve learned over the years to make sure your Ginger Crisps turn out perfectly:

Don’t Overmix: Overmixing the dough can lead to tough cookies. Mix until just combined.
Measure Flour Correctly: Spoon your flour into the measuring cup and level it off with a straight edge. Scooping directly from the bag can pack too much flour in, leading to dry cookies.
Watch the Baking Time: Ovens can vary! Keep an eye on those cookies during the last few minutes of baking. You want those slightly soft centers.
Prep Ahead: You can easily make the dough balls ahead of time and freeze them on a baking sheet until firm. Then, transfer them to a freezer bag. When you’re ready to bake, just roll them in sugar and bake from frozen, adding a minute or two to the baking time.

How to Store It

Once your Ginger Crisps are completely cool, store them in an airtight container at room temperature. They’ll stay fresh and delicious for about a week. If you manage to have any left, that is!

FAQs

Can I use shortening instead of lard or butter? Yes, you can! It will give you a slightly different texture, but it’s a viable option.
Why are my cookies flat? This can happen if your oven isn’t hot enough, or if you’ve overmixed the dough. Ensure your oven is preheated properly and mix the dry ingredients in gently.
Can I make these gluten-free? While I haven’t tested it extensively, you could try using a good quality gluten-free all-purpose flour blend. You might need to adjust the liquid slightly.

Mom's Famous Ginger Crisps

These Mom's Ginger Crisps are a simple and delicious cookie recipe perfect for the holidays or any time you want a warm, spiced treat. They are easy to make, giftable, and a crowd-pleaser for all ages.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 12

Servings 36 cookies

Equipment

Medium bowl
Large bowl
Electric mixer or sturdy whisk
Baking sheets
Parchment paper
wire racks
Cookie scoop optional, for uniform size

Ingredients

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
0.5 teaspoon ground cloves
1.25 teaspoons ground ginger
0.5 teaspoon salt

Wet Ingredients

0.67 cup lard or unsalted butter
1 cup granulated sugar
1 large egg
0.25 cup molasses

Optional Additions

0.5 cup finely chopped English walnuts optional

For Rolling

extra granulated sugar for rolling

Instructions

In a medium bowl, whisk together flour, baking soda, cinnamon, cloves, ginger, and salt. Set aside.
In a large bowl, cream together lard (or butter) and sugar until light and fluffy using an electric mixer or whisk.
Beat in the egg and molasses until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
If using walnuts, gently fold them into the dough.
Roll the dough into 1-inch balls. Using a small cookie scoop helps keep them uniform.
Roll each dough ball in extra granulated sugar until coated.
Arrange the sugar-coated balls on baking sheets lined with parchment paper, leaving about 2 inches between them.
Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden brown and the centers are still soft.
Let the cookies cool on the baking sheets for a few minutes to firm up, then carefully transfer them to wire racks to cool completely.

Notes

Store cooled cookies in an airtight container at room temperature for up to a week.