Rolled ginger snaps.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, ginger and salt and set aside.

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  • In a large bowl, cream shortening and sugar. Beat in the molasses. Gradually blend in the dry ingredients. Cover and chill for four hours.

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets.

  • On floured surface, roll out dough to 1/4 inch thickness. Using a 1-3/4 inch cutter, cut into rounds and place 1 inch apart on cookie sheets.

  • Bake for 10-12 minutes until lightly colored and firm to the touch. Cool cookies on wire racks.

Nutrition Facts

226.7 calories; 2.2 g protein; 35.3 g carbohydrates; 0 mg cholesterol; 136.4 mg sodium. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/03/2006
I don't have the patience for rolling cookies so I turn everything into a drop cookie. Thank Rosina for this recipe!!! It's my birthday and I really wanted some good old ginger snaps but don't know where my recipe box is. I was so disappointed when all the other recipes on here had only 1/4cup of molasses!! I was worried about this recipe not having any baking soda or such but they turned out beautifully! I did make a slight adjustment I used only 2 tsp ginger and added 1/2 tsp nutmeg and 1/2 tsp ground cloves because I like my cookies spicy. To me that's how good old fashioned gingersnaps are!! I also used blackstrap molasses which is the best of the best (aka strongest) and it has 20% of your calcium per tablespoon so these cookies are good and healthy too! I did have to flatten them before cooking since I skipped the roll them out part. I just make tablespoon size balls and flattened them. Read More
(22)

Most helpful critical review

Rating: 1 stars
12/10/2002
I didn't like these cookies at all. They weren't really ginger snaps they were more like molasses cookies. And they were very hard and heavy with molasses flavor. Not your typical ginger snap. Read More
(10)
19 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 5
Rating: 5 stars
03/03/2006
I don't have the patience for rolling cookies so I turn everything into a drop cookie. Thank Rosina for this recipe!!! It's my birthday and I really wanted some good old ginger snaps but don't know where my recipe box is. I was so disappointed when all the other recipes on here had only 1/4cup of molasses!! I was worried about this recipe not having any baking soda or such but they turned out beautifully! I did make a slight adjustment I used only 2 tsp ginger and added 1/2 tsp nutmeg and 1/2 tsp ground cloves because I like my cookies spicy. To me that's how good old fashioned gingersnaps are!! I also used blackstrap molasses which is the best of the best (aka strongest) and it has 20% of your calcium per tablespoon so these cookies are good and healthy too! I did have to flatten them before cooking since I skipped the roll them out part. I just make tablespoon size balls and flattened them. Read More
(22)
Rating: 1 stars
12/10/2002
I didn't like these cookies at all. They weren't really ginger snaps they were more like molasses cookies. And they were very hard and heavy with molasses flavor. Not your typical ginger snap. Read More
(10)
Rating: 5 stars
10/24/2003
These have now become the most requested cookie in my house. They are amazing! Not your typical ginger snaps as they are hard and crunchy but not these.....they are soft and chewy and have an amazing flavor. I usually make them once a week. I work with a guy that I have given them to twice and he told me that he has loved ginger snaps since he was a child and said that these...by far...are the very best that he has ever had:) These are a definite must try for those ginger snap lovers out there. Thank you for another winning recipe!!! Read More
(9)
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Rating: 3 stars
01/25/2004
I'd give these 3.5 stars if I could because one of my kids liked these and we had fun rolling them out. Gingerbread isn't my thing to begin with and these had a very strong molasses taste that seemed a little too much. The texture of these was great so maybe with some adjustments they'd be more to our liking. Read More
(7)
Rating: 4 stars
10/01/2006
My son is allergic to all dairy and eggs so finding a cookie recipe that he could enjoy was great! I didn't have quite enough molasses so I added about 1/4 cup of dark corn syrup which made the cookies softer. Read More
(6)
Rating: 3 stars
10/24/2003
Putting together this dough was easy. But rolling it out was tricky- it would get warm and unmanagable fast (so I would chill dough in the freezer). My biggest problem was figuring out when then were done and burnt half on my first try. A good taste but wish they had more "zing". Read More
(5)
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Rating: 4 stars
11/25/2006
I found this receipe to be very easy and tasteful. I did add fresh ginger instead and it came out great. My daughter always asks for them. Read More
(4)
Rating: 1 stars
03/07/2011
My family and I did not like these cookies. They have too much molasses and a very heavy taste. Read More
(3)
Rating: 1 stars
11/12/2008
Much too strongly flavored. Had to throw them out I'm not sure whatI did wrong or if its just the recipe. Read More
(2)