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Oatmeal Gingersnaps

38 reviews
Total Time
Prep: 20 min. Bake: 10 min./batch

By Taste Of Home Editorial Team

Recipe by Sherry Harke, South Bend, Indiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 22, 2022

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

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Test Kitchen Approved

Oatmeal Gingersnaps

38 reviews
Prep Time 20 min
Cook Time 10 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
Text Ingredients

Directions

  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.

Nutrition Facts

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

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