Double Ginger Gingersnaps

The ginger lover's gingersnaps! Ground ginger and crystallized ginger make this flavor treat. The cookies are crispy on the outside, with a hint of chewiness inside.

Serves: 24
Serving Size: 2 cookies
15 mins Prep time 12 mins Cook time
15 mins Prep time
12 mins Cook time
  • Preheat oven to 350°F. Mix flour, baking soda, salt and spices in medium bowl. Set aside

  • Beat shortening and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in molasses and egg. Gradually stir in flour mixture until well mixed. Stir in crystallized ginger. Shape dough into 1-inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheets

  • Bake 12 minutes. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Store in airtight container

Nutrition information

(Amount per serving)

  • 155Calories: 155Cholesterol: 9mg
  • Sodium: 158mgProtein: 1g
  • Total Fat: 7gFiber: 0g
  • Carbohydrate: 22g

Ratings & Reviews: 2

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  • Jen on 10/19/2014

    Delicious and easy! Perfect to bake on a chilly fall day...

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  • Ann on 11/07/2013

    This seems like an easy recipe. I expecially like that it has 2 types of ginger that would give it some extra zing that other gingersnaps don't have.

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