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Gingersnaps IV

Gingersnaps IV

Cookie

These are great dunked in milk or served with tea.

Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 15.6g
  • 5%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F. Grease 2 baking sheets.
  2. In large bowl, cream shortening, brown sugar, egg, and molasses. Slowly mix in flour, ginger, cinnamon, cloves and salt. Mix until well blended.
  3. Pinch off 1 inch sized pieces of dough and roll into balls. Roll in sugar and place 2 inches apart on cookie sheets. Flatten cookies slightly using the bottom of a glass. Bake for 10 to 12 minutes. Let cool on wire racks.
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Reviews

Baricat
17
12/19/2008

These were a disappointment. My concept of gingersnaps is a rather flat, crispy cookie with a lot of "snap" when you bite into them. These exit the oven with the same shape as you put them in with. What you see is exactly what you get. I followed the instructions and flattened slightly. Wrong. They come out too thick and instead of the crisp, they're just, plain dry. Maybe flattening them more would help, but that's only a guess. Additionally, there is not enough ginger flavor. Gingersnaps are supposed to have a spicy "bite." These don't come close. Even doubling the amount of that ingredient and rolling in sugar laced with more ginger didn't help. They needed more "kick." I suspect that decreasing the amount of flour back to 2 cups, adding a tsp of soda and increasing the ginger to 1 Tb might help. However, that's a little too labor intensive to suit me. I'm going to cut my losses on this one and keep up my quest for the perfect gingersnap.

aidentsmom
2
12/9/2008

Very salty, They just don't taste like traditional gingersnaps.