Soft Gingersnaps

Soft Gingersnaps


"These are the best soft gingersnaps. I always get requests for this recipe."


25 m servings 104 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 104 kcal
  • 5%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 40 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Beat 1 cup flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves in a large bowl until thoroughly combined; stir in remaining 1 1/4 cup flour. Shape dough into 1-inch balls and roll in white sugar; place 2 inches apart on an ungreased baking sheet.
  3. Bake in preheated oven until cookies are set and tops are crackled, 8 to 10 minutes.
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  1. 45 Ratings


What a find! I'm glad to be the first reviewer of this recipe so that I can bring this now formally initiated recipe to your attention with my 5-star review! I don't generally like teeny cookie...

When I made these cookies, I beat together the shortening and the sugar together until fluffy, then beat in the eggs and molasses and added the dry ingredients. I did add a half teaspoon of salt...

I think these may now be my favorite cookies...they are sooo good!! They came out lightly crispy on the ousite, soft and chewy on the inside. They had such a good flavor and easy to make. I use...

This recipe is really delicious! I would suggest adding 1/4 tsp of salt to bring out the flavours a little bit more, and make sure you flatten the cookies well before baking as they keep their b...

sorry, I followed the recipe and I have crisp cookies.

These have a great flavor, and they spread out from balls perfectly (I don't know why the other reviewer's would have stayed as balls). The only issue I had, which really isn't an issue, is that...

These were wonderful! I use the creaming sugar/shortening method and they came out perfectly! Loved these, will make again! Thanks for the great recipe!

The only thing I changed was to use 1/2 cup butter and 1/4 cup shortening, but I left the rest of the recipe the same. These cookies are wonderful!! I baked them for 8 minutes and they came ou...

Brilliant! I took these to my work's Christmas party and got rave reviews. I didn't have ground cloves, so I used nutmeg instead. I've made this recipe twice now and it's definitely a keeper!