Gingersnap Strips

Gingersnap Strips


"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!"


32 m servings 56 cals
Serving size has been adjusted!

Original recipe yields 60 servings



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

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
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  1. 10 Ratings


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...

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

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

If I could give four and a half stars, I would! These cookies were very easy. I loved being able to roll them into logs and cut them after they were cooled. They are perfectly bite-sized that wa...

I like the ease of rolling out the dough and slicing the cookies later, however, I found the flavor to be a bit bland and these were too soft for my taste. I was looking for a ginger *snap* coo...

I made these last year for our Christmas Tea at church. I had 2 requests for the recipe. They were so wonderful and, yes, addicting! I have had requests to make them again this year. Thanks ...