Gingersnaps Recipe
Gingersnaps Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Friends and neighbors look for these old-time cookies on the goody trays I make for them every holiday. They're great for dunking in milk, and they bring back a nostalgic spicy flavor of Christmases past. —Elizabeth Flatt, Kelso, Washington
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch + cooling

Ingredients

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

Directions

Cream shortening and sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk together the next six ingredients; gradually beat into creamed mixture, and mix well. Refrigerate, covered, for at least 4 hours.
Preheat oven to 350°. Shape tablespoonfuls of dough into balls; roll in additional sugar. Place 2 in. apart on lightly greased baking sheets.
Bake until edges are lightly browned and tops are set and starting to crack, 8-10 minutes. Cool for 2 minutes before removing to wire racks. Yield: about 2 dozen.

Test Kitchen tip
  • 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 bake, place frozen balls of dough 2 in. apart on lightly greased baking sheets. Bake until edges are lightly browned and tops are set and starting to crack.
  • Originally published as Gingersnaps in Country Woman November/December 2004, p37

    Nutritional Facts

    1 cookie: 68 calories, 3g fat (1g saturated fat), 8mg cholesterol, 69mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 1g protein.

    • 1/3 cup shortening
    • 1/2 cup sugar
    • 1 large egg, room temperature
    • 2 tablespoons molasses
    • 1 cup all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground ginger
    • 1/8 teaspoon salt
    • Additional sugar
    1. Cream shortening and sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk together the next six ingredients; gradually beat into creamed mixture, and mix well. Refrigerate, covered, for at least 4 hours.
    2. Preheat oven to 350°. Shape tablespoonfuls of dough into balls; roll in additional sugar. Place 2 in. apart on lightly greased baking sheets.
    3. Bake until edges are lightly browned and tops are set and starting to crack, 8-10 minutes. Cool for 2 minutes before removing to wire racks. Yield: about 2 dozen.

    Test Kitchen tip
  • 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 bake, place frozen balls of dough 2 in. apart on lightly greased baking sheets. Bake until edges are lightly browned and tops are set and starting to crack.
  • Originally published as Gingersnaps in Country Woman November/December 2004, p37

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    MY REVIEW
    H20gap User ID: 6281564 206572
    Reviewed Dec. 7, 2012

    "First time I ever made these from scratch. They turned out perfect."

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