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

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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


  • 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

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


  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

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meaganteal User ID: 814898 233584
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."

Atlasbaglady User ID: 4947034 230569
Reviewed Aug. 2, 2015

"My these today,awesome!"

Plyons773 User ID: 8290537 222685
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"

krbmom User ID: 539604 18559
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"

sugarcrystal User ID: 5836839 19892
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!"

RKJSCJ User ID: 1322164 46430
Reviewed Oct. 24, 2013

"The best fall cookie recipe...."

homemadewithlove User ID: 4311884 15412
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."

DaisyRachel User ID: 5264675 22240
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."

caralynn1 User ID: 2237803 75500
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."

heartlandmom User ID: 4373495 202238
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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