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Oatmeal Gingersnaps Recipe
Oatmeal Gingersnaps Recipe photo by Taste of Home
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Oatmeal Gingersnaps Recipe

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4.5 44 43
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I always get compliments on these delicious chewy cookies. The spicy aroma fills my kitchen when they're baking and never fails to set a warm holiday mood. —Sherry Harke, South Bend, Indiana
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES:42 servings
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES: 42 servings

Ingredients

  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 1-1/2 cups all-purpose flour
  • 3/4 cup quick-cooking oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • Additional sugar

Nutritional Facts

68 calories: 1 each, 3g fat (1g saturated fat), 5mg cholesterol, 46mg sodium, 10g carbohydrate (6g sugars, 0g fiber), 1g protein .

Directions

  1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and molasses. Combine the dry ingredients; gradually add to creamed mixture and mix well. Roll into 1-in. balls; roll in additional sugar.
  2. Place 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10 minutes or until set (do not overbake). Remove to wire racks to cool. Yield: about 3-1/2 dozen.
Originally published as Oatmeal Gingersnaps in Country Woman Christmas 1996, p30


Reviews for Oatmeal Gingersnaps

AVERAGE RATING
(43)
RATING DISTRIBUTION
5 Star
 (28)
4 Star
 (13)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
meaganteal
Reviewed Sep. 27, 2015

"I found these to be good, but they did not stay as soft as I would like them. I did use cinnamon chips in half the batch, and they came out nice. I think I like plain gingersnaps the best, and I have another recipe that the cookies stay very soft. But, I DO like these."

MY REVIEW
Atlasbaglady
Reviewed Aug. 2, 2015

"My these today,awesome!"

MY REVIEW
Plyons773
Reviewed Mar. 13, 2015

"I omitted the cloves, replaced that amount of cloves with another tsp of ginger, added a tsp of cinnamon and used butter flavored Crisco in place of the plain shortening and pressed them thinner so they would have a nice snap to them. 10 minutes is the perfect cooking time"

MY REVIEW
krbmom
Reviewed Apr. 28, 2014

"Nice cookies, I doubled the ginger and added 1 tsp of cinnamon. Also subbed butter for the shortening. I think they really needed more ginger than 1 tsp"

MY REVIEW
sugarcrystal
Reviewed Dec. 22, 2013

"These are great! I flattened mine only slightly. I used butter in place of shortening & I also added a teaspoon of cinnamon and a bag of cinnamon chips! I rolled some in turbinado sugar and some it course white sugar. Both sugars added a nice crunch. I will make these again!"

MY REVIEW
RKJSCJ
Reviewed Oct. 24, 2013

"The best fall cookie recipe...."

MY REVIEW
homemadewithlove
Reviewed Sep. 11, 2013

"Hubby loved these and they do have a homey, spicy aroma when baking. I added cinnamon to mine as well and threw in some butterscotch chips which added to the flavor. I agree they wouldn't have to be rolled in sugar."

MY REVIEW
DaisyRachel
Reviewed Jun. 8, 2013

"Delicious recipe! I followed the recipe except added tiny bits of candied ginger. Next time, I wouldn't bother to roll them in sugar. Makes them a little too sweet."

MY REVIEW
caralynn1
Reviewed Dec. 21, 2012

"These were good, not great in my opinion. I'll be on the lookout for a better gingersnap recipe but this one will do in the meantime."

MY REVIEW
heartlandmom
Reviewed Dec. 20, 2012

"I made these for Christmas instead of my usual soft gingersnaps. They are delicious. I agree they could use just a bit more spice, maybe a little more clove."

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