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Oatmeal Gingersnaps

 Oatmeal Gingersnaps
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
42 ServingsPrep: 20 min. Bake: 10 min./batch

Ingredients

  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 1-1/2 cups King Arthur Unbleached 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

Directions

  • 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.
  • 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.

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Oatmeal Gingersnaps (continued)

Nutritional Facts: 1 serving (1 each) equals 68 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 46 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.