Refrigerator Gingersnaps

1 Review Add a Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    3 h 30 m
Recipe by  Rosina

“An eggless wonder. Good with cold milk.”

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Adjust Servings

Original recipe yields 5 dozen



  1. Sift together flour, baking soda, salt, ginger and cinnamon. Set aside. Mix together until creamy shortening, sugar, and molasses. To this add flour mixture, then bran. Mix until well blended.
  2. On a large sheet of waxed paper or foil, shape the dough into a roll with a diameter of 2 inches. Wrap the roll securely and refrigerate for several hours or overnight.
  3. Fifteen or twenty minutes before baking time, turn on oven to 375 degrees F (190 degrees C).
  4. Slice chilled dough 1/8 inch thick and place on ungreased cookie sheet. Bake for 10 minutes or until done.

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Review (1)

Rate This Recipe


Delicious.Very crisp, holds up to dunking in coffee.Perfect ginger cookie.

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Amount Per Serving (30 total)

  • Calories
  • 92 cal
  • 5%
  • Fat
  • 3.6 g
  • 5%
  • Carbs
  • 14.6 g
  • 5%
  • Protein
  • 1 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 85 mg
  • 3%

Based on a 2,000 calorie diet



previous recipe:

Crispy Gingersnaps


next recipe:

Chewy Gingersnaps