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Gingersnaps

 Gingersnaps
Her friends and neighbors in Kelso,Washington look for these old-time cookies on the goody trays Elizabeth Flatt gives out every holiday. They're great for dunking in milk, Elizabeth says, and they bring back a spicy flavor of Christmases past.
24 ServingsPrep: 20 min. Bake: 10 min. + chilling

Ingredients

  • 1/3 cup shortening
  • 1/2 cup sugar
  • 1 egg
  • 2 tablespoons molasses
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon each ground cinnamon, cloves and ginger
  • 1/8 teaspoon salt
  • Additional sugar

Directions

  • In a large bowl, cream the shortening and sugar until light and
  • fluffy. Beat in egg and molasses. Combine the flour, baking soda,
  • cinnamon, cloves, ginger and salt; gradually add to creamed mixture
  • and mix well. Cover and refrigerate for at least 4 hours.
  • Shape tablespoonfuls of dough into balls. Roll in additional sugar.
  • Place 2 in. apart on lightly greased baking sheets. Flatten slightly
  • with a glass.
  • Bake at 350° for 8-10 minutes or until edges are lightly browned
  • and tops are set and starting to crack. Cool for 2 minutes before
  • removing to wire racks. Yield: 2 dozen.
Editor's Note: Cookie dough may be frozen. Freeze balls of dough on waxed paper-lined baking sheets until firm. Remove from the pan and place in resealable freezer bags for up to 3 months. To

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Gingersnaps (continued)

Editor's Note: bake, place frozen balls of dough 2 in. apart on lightly greased baking or until edges are lightly browned and tops are set and starting to crack.
Nutritional Facts: 1 serving (2 each) equals 68 calories, 3 g fat (1 g saturated fat), 9 mg cholesterol, 68 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein.