a gingersnap cookie with a spicy kick.
| Prep Time: | 10 mins |
| Cook Time: | 12 mins |
| Total Time: | 22 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- ¾ cup shortening
- 1 cup white sugar
- 1 egg
- ¼ cup molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 tablespoon ground ginger
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.
- Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.
Nutrition Facts
| Calories | 94 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 105 mg |
| Sugars | 7 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
This has been the recipe I’ve used for years for ginger cookies with a few changes in spices. I add 2 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp ginger. I also sometimes add 1 cup of raisins for added chewiness. I’ve given them as gifts at Christmas. Everyone loves them!
hmmmmmmmm this recipe called for all purpose flour, but i only had whole wheat flour, i think the new puffy powder i used gave it a more enjoyable texture and brings the whole family together for a more consume upon a more healthy cookie. I as well used cane sugar instead of white sugar. Also to give the cookie a little more flavour and spice, i would recommend putting a dilly of nutmeg and cloves into the mixture. fabulous. Also the give the gingersnap the more gingersnapy snap and stuff, it would be a quit splendid idea to bake them a bit longer than first pondered in the mind. Your welcome for some tips on this cool and stuff recipe by mister Larry. Well done Larry.
This recipe had no taste what so ever. If I were to guess how to make it have taste, I would use real butter and triple the spices. It was a total waste of supplies and time.
These Gingersnaps are so so good! I lost my grandma’s recipe a few years ago and this cookie recipe is as close to the taste and texture of her cookie recipe that I have found, which makes it a perfect recipe to me. Thank you so much for sharing this recipe!
Super easy & taste great too!!
I have been looking for a crispy ginger snap and this one is perfect. Followed some other reviewers suggestions. Will make again. Went with cayenne pepper and it was borderline too much kick. Will make this recipe again
Made these for my girlfriend and her family. They loved them. I used butter since I had no shortening. Crispy edges and soft center. So good! Will definitely make again.
Fantastic crispy ginger cookie. I did add a few pinches of cayenne pepper as recommended by another reviewer. Will definitely make again. Thanks for a great recipe! ??
These are just like the ones from the store in the brown bag. I substituted natural cane sugar and used only half the salt. I also increased the ginger to 2 tablespoons and added a pinch of fresh grated nutmeg and a pinch of cardamom. I also used real butter instead of shortening. My first batch burned at 12 minutes so I baked the remaining for only 10 minutes and they were perfect! They were crispy at 10 minutes and chewy at 9 minutes. I love them both ways. I will make these many times again. Thank you Larry!
A massive hit at work. In fact I have to make more because my co-workers ate all of them in record time and left none for me! I give it four stars because I did have to make some changes. Butter instead of shortening and I followed other’s advice and worked the butter, sugar and egg for a good long time. I chilled the dough for 5-10 min and then rolled it to cut into pretty shapes. Keep an eye on them in the oven because edges on intricate shapes can burn quickly. They came out thin and crispy. A nice light cookie but still strong enough to dunk in tea.
I made these exactly as the recipe said, and while I’d give the flavor 5 stars, they are definitely not crispy. Not sure how I can change it to make them get a nice crunch, but I’ll give it a shot because the flavor is perfect.
This is the best gingersnaps recipe I have been able to find. I use butter and no problems with the recipe. Sometimes I also add a touch extra ground ginger for a little extra burn. Pretty failsafe recipe.
I made another recipe first, which included ground cloves. The cookies were good but I really wanted a crispier cookie so I found this one. Just easy and delicious. I flattened the cookie ball and flattened it with the bottom of a glass. I then gently pulled the cookie off and placed one side in Sparkle Sugar. They were a big hit as gifts.
I made this cookie for a competition, and it won first place. Amazing cookie!
Didn’t get the crinkle effect I wanted. Tried different temperatures and/or longer baking time. Ended up baking for 13 minutes in a 350 degree oven. Will add another teaspoon of ground ginger next time, but they were very snappy.
I just made these, they are crispy and yummy, I baked them 14 min. and added a hint of nutmeg and a hint of white pepper.
Would use a bit less ginger next time.
Yummy and we add cloves and mixed shortening and butter to recipe. Doubled it up and put brown sugar on top. Crispy on outside and and a little chewy on side. We love ginger cookies at my house.
Just like store bought!
best we ever had! tasty and crispy
turned out pretty good! I used butter instead of shortening, and used about twice the ginger (since I like my gingersnaps gingery). My only complaint is that they do taste a bit oily–only a bit, though. 🙂