Crispy Gingersnaps

Crispy Gingersnaps

Larry Goldsmith 0

"A thin, spicy gingersnap cookie."

Ingredients 22 m {{adjustedServings}} servings 94 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • 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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  • Prep

  • Cook

  • Ready In

  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. 122 Ratings


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 different balance of spices (once as written, once with the addition of some nutmeg and allspice and less ginger, and once with more molasses and the addition of nutmeg), all with spectacular results. Some things I found helpful: 1) I baked them on parchment paper for exactly 13 minutes...perfect every time!; 2) I used a 1" scoop and then rolled the cookies in sugar on the non-flat sides; 3) I used the back of a wooden spoon to flatten a bit before baking, and 4) the longer you beat the shortening with the sugar and egg, the crispier and more crumbly the cookie. They do look exactly like the photo, and as perfect as something manufactured commercially, but with a MUCH better taste. Thank you, Larry, for what is now probably my favorite cookie recipe!


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 of spiciness that leaves a bit of warmth in your mouth after the cookie is gone; add a couple of shakes of cayenne pepper to your dough and mix well. You can also use ground white pepper. Many folks think they need to use more ginger, but 1 Tb is plenty for the size of this recipe. More ginger won't give you that zing, but pepper will. The recipe made 40 perfect little disks. I rolled them in sugar laced with more ginger, and flattened the balls slightly. They baked up nice and flat, looking much like the commercial variety, with a far superior flavor. Thank you SOOOOoooo much for this wonderful recipe. The one I've been searching for for decades!


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.