Search thousands of recipes reviewed by home cooks like you.

Gingersnap Strips

Gingersnap Strips

  • Prep

    20 m
  • Cook

    12 m
  • Ready In

    32 m
KOKO4

KOKO4

I have been making these spicy cookies for about 30 years, and they are always a hit! I have tweaked the recipe over the years, and they are truly addictive!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 60 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 56 kcal
  • 3%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 7.6g
  • 2%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper, or you may use ungreased cookie sheets.
  2. In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and molasses. Combine the flour, baking soda, salt, cinnamon, ginger and cloves; stir into the batter until it forms a dough. The dough may seem a bit crumbly, but that is ok. Keep mixing and it will come together.
  3. Remove dough from the bowl, and knead for a few turns. Pat out into a square, and divide into 6 equal pieces. Roll each piece out into a 12 inch long log. Place 3 logs onto each cookie sheet. Wet the tops of the logs with a little bit of water using your fingertips, then sprinkle with sugar.
  4. Bake for 10 to 12 minutes in the preheated oven. Allow the cookies to cool for a couple of minutes, then slice the bars diagonally into 1 inch pieces using a knife or pizza cutter. Remove from cookie sheets to cool on wire racks. When completely cool, store in an airtight container at room temperature.
  5. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Linda
15

Linda

10/23/2005

This recipe was so easy and absolutely tasty. Be careful. The temptation is there to overbake them because they are so soft when they come out of the oven. The cooled in a few minutes and cut easily. You won't regret trying this recipe.

Cruise Director Lisa
5

Cruise Director Lisa

9/25/2008

My kids loved this and I loved how easy it is! So, much faster than spooning out individual cookies.

blueridge
3

blueridge

3/3/2010

Very easy, and my 8 year old says they are the best cookies I ever made!

More reviews

Similar recipes

ADVERTISEMENT