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Total Time

Prep: 20 min. + chilling Bake: 10 min./batch + cooling


about 2 dozen

Friends and neighbors look for these old-time cookies on the goody trays I make for them every holiday. They're irresistible for dunking into milk, and they bring back a nostalgic spicy flavor of Christmases past. —Elizabeth Flatt, Kelso, Washington
Gingersnaps Recipe photo by Taste of Home
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  • 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, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk together the next 6 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.

Can you freeze Gingersnaps?

Place balls of dough on waxed paper-lined baking sheets and freeze until firm. Remove from the pan and place in freezer containers 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.

Nutrition Facts

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

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