Gingersnaps II9 Reviews
“Sugar topped spice cookie.” - by ERIN CAROL
Original recipe yields 4 dozen
- 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.
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet lightly.
- 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.
- Bake 10 to 12 minutes, or just until set. Cool on wire racks.
Amount Per Serving (24 total)
- 158 cal
- 6.7 g
- 23.4 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"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...." See more"
"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 on..." See morees like you buy in the store. (Although if you want them crispy, just let them sit out for a day!)"
Less Fat Gingersnaps
Just swipe to see more like this.