Save on Pinterest

Oatmeal Gingersnaps

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
    about 3-1/2 dozen


  • 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


  • 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 each: 68 calories, 3g fat (1g saturated fat), 5mg cholesterol, 46mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 1g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • Rachel
    May 13, 2020

    Quick, simple recipe. Whole family likes them and my kids request them. I use coconut oil and white whole wheat flour, and replace the molasses with dark homemade maple syrup. I also add a bit of vanilla, cinnamon, more ginger, and reduce the cloves by half. I tried finely chopped dried apricots in half a batch and they were very good, added a mild fruit flavor and nice chew.

  • meaganteal
    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
    Aug 2, 2015

    My these today,awesome!

  • Plyons773
    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
    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
    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!

    Oct 24, 2013

    The best fall cookie recipe....

  • homemadewithlove
    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
    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
    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.