Crispy Gingersnaps

Crispy Gingersnaps

102

"A thin, spicy gingersnap cookie."

Ingredients

22 m {{adjustedServings}} servings 94 cals
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Nutrition

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  • Calories:
  • 94 kcal
  • 5%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 105 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.
  3. Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.
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Reviews

102
  1. 123 Ratings

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I just have to add my two cents worth and say how absolutely AMAZING these cookies are! I've baked them three times in the last two days (see, I told you they're amazing!), each with a differen...

I've been looking for a gingersnap recipe that makes a crispy, crunchy cookie, and I'm happy to report that this is DEFINITELY it!! A few notes for those who are looking for that familiar degree...

Amazing! I have been looking for a thin crispy gingersnap recipe and this was perfect. I did substitute real butter for the shortening to eliminate any trans fats.