There is an elegance to a well-made gingersnap cookie—sophisticated in its restraint. Crisp at the edges, delicately chewy at the center, and perfumed with the warmth of ginger, cloves, and molasses, it’s a confection that is both nostalgic and refined. They also happen to be my mother’s favorite Christmas cookie, a detail that has forever elevated them in my own culinary memories. Whenever I bake them, I’m reminded that true luxury often lies in simplicity.

Before I share the recipe for these little autumn treats, let me first address the elephant in the room: It’s been two and a half years since I last shared a recipe or post here. I thought I should fill you in on what’s happened.

Two and a half years ago one of my dear friends passed away in her sleep. The event was world-changing. Heart-wrenching. It set off a domino effect of reexamination and change in my life. Two months later I filed for divorce. My kids and I moved from our home in the suburbs to a tiny apartment in a not-so-nice area of the city. Over the next several months my oldest graduated from high school and set off to University in Oklahoma. The divorce was finalized. I sold my home and moved again, this time to a brand new city two hours north. I took up watercolor painting . . . again. Started a new job. Got a cat. I’m slowly switching out of survival mode and back into creative flow.

But back to the cookies because this recipe/post has been sitting, unfinished, in my draft folder for the last 2.5 years. Time to set it free.

Gingersnaps are quintessentially seasonal — perfectly attuned to the moods of both autumn and the Christmas holidays. In fall, their aromatic spice feels like an extension of the changing leaves and evening chill. During the holidays they lend a sense of timeless celebration—something classic amid the sparkle and chaos. They offer the warmth we seek in cold months without feeling heavy or overindulgent, making them an exceptional companion to a fireside coffee, an after-dinner tea, or even a thoughtfully chosen dessert wine. (Hello Fino Sherry or Tawny Port.)

This recipe captures the delicate balance of texture and seasoning that makes these cookies so enduring. Consider it an invitation to bring my mother’s cherished tradition into your own autumn repertoire—a small luxury, made in your kitchen, that promises outsized delight.

Cookie Jar Gingersnaps

The following is the original, 1960s era recipe, written on a yellowed notecard in my mother’s recipe box. Over the years I’ve played with it – adjusting the spices, substituting butter for the shortening – but in the end I keep coming back to the original. It finally occurred to me – why mess with something that’s already perfect? These cookie bring back so many wonderful childhood memories. I hope you won’t wait until Christmas to make them for yourself.

• 2 cups flour
• 1 TBSP ground ginger
• 2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 3/4 cup shortening
• 1 cup granulated sugar + additional sugar for rolling
• 1 large egg
• 1/4 cup molasses

Preheat the oven to 350F / 180C. Line a large baking sheet with parchment paper.

Sift together the flour, ginger, baking soda, cinnamon and salt. Set aside.

In a large bowl, cream the shortening until soft. Add 1 cup of sugar and cream until fluffy. Beat in the egg and molasses. Sift in the dry ingredients. Blend well with a wooden spoon.

Form the dough into tablespoon-sized balls, rolling between your palms until round. Roll each ball in additional granulated sugar.

Place two inches apart on the prepared baking sheet. Bake for 12 – 15 minutes, or until the tops are slightly rounded, crackly, and lightly browned.

Cool on the cookie sheet for a few minutes before transferring to a serving plate. Store in an air-tight container for up to one week.