Rating: 4.5 stars 4.7
1200 Ratings
  • 5 star values: 995
  • 4 star values: 147
  • 3 star values: 28
  • 2 star values: 17
  • 1 star values: 13

These gingersnap cookies will melt in your mouth. I received this ginger cookie recipe from my grandmother; it's been enjoyed in my family since 1899.

Recipe Summary

20 mins
10 mins
30 mins
60 cookies


Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Sift flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture until blended, then sift a second time into another bowl.

  • Place shortening in a mixing bowl and beat until creamy. Gradually mix in white sugar. Beat in egg and dark molasses until light and fluffy. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture and mix together until a soft dough forms.

  • Pinch off small amounts of dough and roll them into 1-inch-diameter balls between your hands. Roll each ball in cinnamon sugar, then place 2-inches apart on an ungreased baking sheet.

  • Bake in the preheated oven until tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an airtight container.


The magazine version of this recipe uses 2 tablespoons cinnamon mixed with 2 teaspoons sugar to coat the cookies before baking.

Nutrition Facts

121 calories; protein 1.1g; carbohydrates 17.5g; fat 5.4g; cholesterol 6.2mg; sodium 126.3mg. Full Nutrition