If there’s one cookie that’s woven into the fabric of my family’s holiday traditions, it’s these irresistible Mom’s Ginger Crisps Cookies. With just the right balance of spicy warmth, deep molasses sweetness, and a delicate crunch, they’re the sort of biscuit that vanishes straight off the cooling rack! Each bite bursts with classic gingerbread flavors, yet the texture is crisper and lighter—totally addictive. Whether you love a chewy center or a snappy cookie, Mom’s Ginger Crisps Cookies always deliver. Get ready to fill your kitchen with the coziest aromas and a little old-fashioned magic.

Mom’s Ginger Crisps Cookies Recipe - Recipe Image

Ingredients You’ll Need

Everything in Mom’s Ginger Crisps Cookies plays an important role, and you’ll be amazed at how pantry basics combine into something this special. Don’t skip or swap if you can help it—each ingredient brings unique flavor or texture to the party!

All-purpose flour: The backbone of structure, keeping these cookies crisp but never tough.
Baking soda: Lifts the dough, adding a subtle airy quality you’ll appreciate in every bite.
Cinnamon: Brings a warm background note that highlights the ginger and cloves beautifully.
Ground cloves: This little spice packs a punch—don’t be shy, it makes the cookies extra aromatic.
Ground ginger: The star of Mom’s Ginger Crisps Cookies, essential for that fresh and spicy zing.
Salt: Just a touch makes all the other flavors pop.
Lard (or unsalted butter): Old-school lard gives unbeatable crispiness, but butter works for a slightly richer taste if you prefer.
Sugar: Sweetens the dough and creates those sparkly, crunchy tops.
Egg: Binds the ingredients and gives the cookies lovely tenderness inside.
Molasses: Adds deep caramel color and rich, bittersweet flavor—you can taste the nostalgia!
Finely chopped English walnuts (optional): For those who love an earthy crunch and extra depth.
Extra sugar for rolling: Rolling each dough ball ensures a beautiful crackled finish and sweet bite.

How to Make Mom’s Ginger Crisps Cookies

Step 1: Cream Sugar and Fat

Start by beating together the sugar and lard (or butter) in your mixing bowl, until the mixture is light and fluffy. This step is where the cookie’s signature delicate, melt-in-your-mouth texture begins, so take your time!

Step 2: Add the Egg

Crack in the egg and mix it in thoroughly. The dough may look slightly looser, but this egg binds everything together later on and helps the cookies brown beautifully.

Step 3: Stir in Molasses

Pour in the molasses and combine until the mixture is silky and deeply colored. This bold syrup deepens the flavor and brings that distinctive taste you’ll always associate with Mom’s Ginger Crisps Cookies.

Step 4: Whisk Dry Ingredients

In a separate bowl, whisk together your flour, baking soda, cinnamon, ground cloves, ground ginger, and salt. Whisking means every bite gets the perfect mix of spices—don’t skip this extra bowl!

Step 5: Add Walnuts (Optional)

If you want a nutty twist, stir the chopped walnuts into the dry ingredients now. This way, they disperse evenly throughout each cookie later on.

Step 6: Combine Wet and Dry Mixtures

Fold the dry mixture into your wet ingredients, mixing until no streaks of flour remain. The dough smells heavenly and should be thick but still sticky—perfect for shaping after a quick chill.

Step 7: Chill the Dough

Refrigerate the dough for at least 15–20 minutes (or longer if you have time). This helps it firm up, making rolling easier and ensuring your Mom’s Ginger Crisps Cookies don’t spread too thin in the oven.

Step 8: Shape and Sugar

Use a teaspoon to scoop out small portions, then roll them into balls between your hands. Drop each dough ball in a bowl of sugar and roll to coat. You want an even, sparkly layer on all sides for the best crunch!

Step 9: Arrange on Baking Sheet

Place the sugared dough balls a few inches apart on a greased cookie sheet, or use a Silpat for extra insurance against sticking. These cookies need space to spread and crisp up.

Step 10: Bake

Bake in a preheated 350°F (175°C) oven for 10–12 minutes. The shorter time makes chewier cookies; a bit longer delivers true crispness. Either way, your kitchen will be filled with the spicy-sweet aromas of Mom’s Ginger Crisps Cookies!

Step 11: Cool

Let the cookies firm up right on the baking sheet for a few minutes (they’ll be very delicate at first), then transfer to a wire rack to cool completely. This helps them achieve that inimitable crispy finish and keeps the centers tender if you chose the chewier route.

How to Serve Mom’s Ginger Crisps Cookies

Garnishes

The old-fashioned charm of Mom’s Ginger Crisps Cookies means you can keep it simple—a little dusting of powdered sugar is lovely, or you can drizzle melted white chocolate for a fancier look. For spice-lovers, a pinch of extra ground ginger or cinnamon sprinkled on top while hot from the oven gives an extra kick and a beautiful finish.

Side Dishes

Set your cookies alongside a pot of tea or rich, hot coffee for a truly comforting afternoon. They’re also brilliant with a scoop of vanilla ice cream for dessert, or even with fresh orange slices (the citrus makes the ginger pop). If it’s the holidays, milk—warm or cold—is non-negotiable!

Creative Ways to Present

For gift-giving or party platters, stack Mom’s Ginger Crisps Cookies in cellophane bags tied with ribbon, or arrange in a vintage tin lined with parchment for that nostalgic touch. You can also serve them as edible “dippers” for a cozy fondue or chocolate sauce—surprise your guests!

Make Ahead and Storage

Storing Leftovers

Keep cooled cookies in an airtight tin or jar at room temperature, where they’ll stay crisp for up to a week. Layer with parchment if you’re stacking, so each Mom’s Ginger Crisps Cookie stays picture-perfect and doesn’t absorb too much moisture.

Freezing

You can freeze either the baked cookies or the unbaked dough balls. For cookies, tuck them between sheets of wax paper in a sealed container and freeze up to 2 months. For dough, roll into balls and freeze on a tray, then transfer to a bag—just thaw and roll in sugar before baking fresh Mom’s Ginger Crisps Cookies anytime you crave them.

Reheating

If the cookies lose their snap, spread them on a baking sheet and warm in a 300°F oven for about 5 minutes. This brings back their crisp edge, reviving every spicy note and making them taste freshly baked once more.

FAQs

Can I use butter instead of lard in Mom’s Ginger Crisps Cookies?

Absolutely! Butter will give a bit richer flavor and a slightly softer, more golden crumb, while lard creates the ultimate crispness. Both work deliciously—choose what you love or have on hand.

What kind of molasses is best for these cookies?

Stick with regular unsulphured molasses for classic taste and color. Blackstrap is too intense and can make the cookies bitter, while light treacle might not deliver enough deep flavor for authentic Mom’s Ginger Crisps Cookies.

Are the walnuts essential?

Nope! They’re totally optional. Walnuts add a mild, earthy crunch that’s really nice if you like a bit of texture, but the cookies are just as spectacular (and a little more delicate) without them.

Can I make these cookies chewy instead of crisp?

Yes! Bake on the shorter end of the time range (about 10 minutes) and don’t overbake. For truly crisp Mom’s Ginger Crisps Cookies, go closer to 12 minutes and let them cool completely—then they’ll snap with every bite.

Do Mom’s Ginger Crisps Cookies travel well?

They’re perfect for mailing or gifting! Just wrap snugly in plastic and pack into a sturdy tin or box. Their crunchy texture means they don’t crumble easily, making them ideal for sharing far and wide.

Final Thoughts

If you’ve never tried making Mom’s Ginger Crisps Cookies, you’re in for such a treat—these are the kind of cookies that win over friends and fill your home with joy. There’s nothing better than the spicy-sweet aroma and the snap of freshly baked ginger cookies, so roll up your sleeves and create a new family tradition. Happy baking!