Search thousands of recipes reviewed by home cooks like you.

Gingersnaps II

Gingersnaps II

ERIN CAROL

ERIN CAROL

Sugar topped spice cookie.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 136 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Beat together brown sugar, shortening, molasses, and egg. Stir in flour, baking soda, cinnamon, ginger, cloves, and salt. Cover and refrigerate at least 1 hour.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet lightly.
  3. Shape dough by rounded teaspoons into balls. Dip tops into white sugar. Place balls, sugar sides up, about 3 inches apart on the cookie sheet.
  4. Bake 10 to 12 minutes, or just until set. Cool on wire racks.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Kat
4

Kat

12/23/2010

So good! Don't know if they're supposed to flatten out, but ours didn't. We do live in Denver though. Hard to stop eating.

MelindaG
4

MelindaG

12/23/2005

This is the most wonderful gingersnap recipe ever! My mom made this exact recipe every year when I was growing up. I am so glad to find the recipe again! This makes soft gingersnaps, not the hard ones like you buy in the store. (Although if you want them crispy, just let them sit out for a day!)

momsbest
3

momsbest

2/12/2009

This is the best gingersnap recipe I have ever tried. I copied the recipe exactly for this first time. Next time I may increase the spices.

Similar recipes