Gingersnap Cookies

Gingersnaps are an all time family favorite, loved for their crispiness, and the flavors of ginger and molasses.

Serves: Makes 4 dozen or 24 (2 cookie) servings.
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.

  • Shape dough into 1-inch balls. Roll in additional sugar to coat. 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)

  • 142Calories: 142Cholesterol: 9mg
  • Sodium: 158mgProtein: 1g
  • Total Fat: 6gFiber: 0g
  • Carbohydrate: 21g

Ratings & Reviews: 4

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  • Rachel on 01/24/2016

    Very good. I baked mine on parchment paper to get some extra crispness. Also, I like more ginger flavor so next time I will add some freshly grated ginger root.

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  • Jacqueline C. on 05/07/2015

    I think, I will try these at Christmas; and add Orange Zest...

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  • Jen on 10/19/2014

    These are tasty cookies -- made the house smell amazing! Followed the recipe directions; turned out perfectly.

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  • Tira on 07/17/2014

    2 teaspoons baking soda? I tried this and it FAILED big time.

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