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

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
30
Yield:
60 cookies
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Ingredients

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

Directions

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

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  • 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.

Tips

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
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