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Oatmeal Gingersnaps

Name: Oatmeal Gingersnaps
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: about 3-1/2 dozen.
Ingredients: 1/2 cup shortening; 1 cup sugar; 1 large 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

38 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 10 min./batch

Makes

about 3-1/2 dozen

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

Oatmeal Gingersnaps Recipe photo by Taste of Home

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Ingredients

1/2 cup shortening
1 cup sugar
1 large 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

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.

Nutrition Facts

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

Oatmeal Gingersnaps

Ingredients

Directions

Nutrition Facts

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