These are lower in fat than most cookies, but still delicious! Try using whole wheat flour instead of all-purpose flour, if you wish.

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Recipe Summary

Servings:
6
Yield:
1 dozen
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix molasses, shortening and brown sugar in a large bowl. Stir in flour, salt, baking soda, baking powder, and spices. Cover and refrigerate about 4 hours or until firm.

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  • Preheat oven to 375 degrees F (190 degrees C).

  • Roll half of the dough at a time to 1/8 inch thickness or paper-thin on a floured cloth-covered surface. Cut into 3 inch rounds with floured cutter.

  • Place about 1/2 inch apart on ungreased cookie sheet. Bake 1/8 inch thick cookies about 8 minutes; paper-thin cookies about 5 minutes or until light brown. Immediately remove from cookie sheet. Cool completely.

  • To Make Frosting: Mix 1 cup confectioners' sugar, 1/2 teaspoon vanilla, and 1-2 tablespoons half-and-half until of spreading consistency. Spread frosting on cooled cookies.

Nutrition Facts

326 calories; protein 2.8g; carbohydrates 58.5g; fat 9.4g; cholesterol 1.4mg; sodium 180.4mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/02/2007
These cookies are SO good but they take some skill and a lot of work! Do NOT be in a hurry when you want to make these. Rolling them out really thin without them sticking to the work surface can be frustrating - continually adding flour as you roll and cut and re-roll the dough quickly makes the dough impossible to work with. So being efficient with how you cut them is key. My last suggestion is to really keep an eye on them when they're baking - they go from unbaked to perfect to a little burnt really quickly. I learned that you have to remove them when they still look JUST underdone then they stiffen up as they cool. Well worth the effort! Read More
(31)

Most helpful critical review

Rating: 3 stars
06/09/2012
Not as spicy as I was hoping. Looking for a Sweetzel/Ivins ginger snap type recipe. Dough is very loose but once you pack it roll it and chill it it cuts very easily. Read More
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/02/2007
These cookies are SO good but they take some skill and a lot of work! Do NOT be in a hurry when you want to make these. Rolling them out really thin without them sticking to the work surface can be frustrating - continually adding flour as you roll and cut and re-roll the dough quickly makes the dough impossible to work with. So being efficient with how you cut them is key. My last suggestion is to really keep an eye on them when they're baking - they go from unbaked to perfect to a little burnt really quickly. I learned that you have to remove them when they still look JUST underdone then they stiffen up as they cool. Well worth the effort! Read More
(31)
Rating: 5 stars
04/05/2010
Great recipe... the spices are just right and the crispy texture is great. I used coconut oil instead of shortening and reduced the chilling time to an hour. The dough is quite sticky so I used plenty of flour to roll and a plastic spatula to lift the cookies. Family and friends loved these... I will definitely make them again! Read More
(7)
Rating: 5 stars
12/19/2011
Very yummy. almost as good as the ones you can get from Old Salem = Read More
(3)
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Rating: 3 stars
06/09/2012
Not as spicy as I was hoping. Looking for a Sweetzel/Ivins ginger snap type recipe. Dough is very loose but once you pack it roll it and chill it it cuts very easily. Read More
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