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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

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

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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!

  • RKJSCJ
    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.