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Ginger Snaps


3 dozen cookies


3/4 cup shortening
1 cup light brown sugar, firmly packed
1 large egg
1/4 teaspoon salt
4 tablespoon molasses
2 1/4 cups all-purpose flour
2 teaspoon baking soda
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
granulated sugar


Preheat oven to 350°F (175° C). Lightly grease cookie sheets using Pan Release or line baking sheets with parchment paper. Sift together flour, baking soda, ground cloves, cinnamon and ginger. Set aside. Beat together egg, salt, and molasses. Set aside.

In a large mixing bowl, cream together shortening and brown sugar until light and fluffy. Add molasses mixture and mix well. Add dry ingredients and mix well. Chill in the refrigerator a few hours or overnight.

After chilled, shape dough into 1" balls (about the size of a walnut) and then roll the balls of dough into sugar, coating them thoroughly. Place balls 2" apart on the prepared cookie sheets. Flatten balls slightly with the bottom of glass or a fork. Bake for 12 to 15 minutes or until the cookies feel dry and firm on top. Do not let them get too brown--the longer the cookies bake, the more crisp they will become. Cool 2 minutes then remove cookies from cookie sheet and cool completely on wire rack.


Cookies will keep crisp for several days by storing in an airtight container, or freeze.

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