Sugar topped spice cookie.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat together brown sugar, shortening, molasses, and egg. Stir in flour, baking soda, cinnamon, ginger, cloves, and salt. Cover and refrigerate at least 1 hour.

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  • Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet lightly.

  • Shape dough by rounded teaspoons into balls. Dip tops into white sugar. Place balls, sugar sides up, about 3 inches apart on the cookie sheet.

  • Bake 10 to 12 minutes, or just until set. Cool on wire racks.

Nutrition Facts

158.4 calories; 1.5 g protein; 23.4 g carbohydrates; 7.8 mg cholesterol; 136.2 mg sodium. Full Nutrition

Reviews (12)

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Most helpful positive review

Rating: 5 stars
12/23/2010
So good! Don't know if they're supposed to flatten out but ours didn't. We do live in Denver though. Hard to stop eating. Read More
(4)
15 Ratings
  • 5 star values: 15
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/23/2010
So good! Don't know if they're supposed to flatten out but ours didn't. We do live in Denver though. Hard to stop eating. Read More
(4)
Rating: 5 stars
12/23/2005
This is the most wonderful gingersnap recipe ever! My mom made this exact recipe every year when I was growing up. I am so glad to find the recipe again! This makes soft gingersnaps not the hard ones like you buy in the store. (Although if you want them crispy just let them sit out for a day!) Read More
(4)
Rating: 5 stars
12/14/2005
This is my favorite ginger snap cookie. I have been making it for years don't know why I didn't review it before. It's soft and chewy a very "full" cookie. Easy to make and always a hit! Read More
(3)
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Rating: 5 stars
02/12/2009
This is the best gingersnap recipe I have ever tried. I copied the recipe exactly for this first time. Next time I may increase the spices. Read More
(3)
Rating: 5 stars
03/22/2010
Delicious! Best gingersnap recipe I have ever made. I accidentally burnt the first batch but the second batch worked out perfectly. Read More
(2)
Rating: 5 stars
08/05/2011
My husband loved these and isn't a fan of gingerbread. These were the first recipe that I've come across that didn't taste too much like molasses. We will be using these for gingerbread cookies come Christmas for sure. Read More
(2)
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Rating: 5 stars
01/13/2011
These cookies are excellent and will definitely become a Christmas baking staple! The first time I made them I followed the recipe exactly as printed. The cookies did not flatten out as illustrated rather they remained in little balls and were quite chewy (just how I like them). I just made them again today and I guess I was feeling impatient because I did not beat the ingredients nor did I refrigerate for an hour. I just added all the ingredients together and stirred with a fork. This time they flattened out like the picture and were about 1/4 inch thick....still chewy but much flatter. I a pretty novice baker so maybe this is easily explained. Regardless...a great cookie!! I'm going to go eat one right now! Read More
(2)
Rating: 5 stars
10/28/2012
i have finshed making them and want to make following comments: 1) I suggest 4 to 5 tbsps. of ground ginger 1 tsp ground nutmeg 2 tsps ground cloves 1 tbsp cinnamon. 2) recommend 3/4 cup sugar in the recipe and then use 1/4 cup sugar to roll the biscuits in before laying in the tray with 2" space. 3) use a small glass to press the biscuits quite flat then bake this helps to make them crispy.For GInger fans i suggest the addition of some fresh ginger-juice made by grating fresh ginger and then straining the juice. Alternatively add finely chopped ginger preserve as well as the ginger powder. Read More
Rating: 5 stars
08/10/2014
P.E.R.F.E.C.T.!!!!!! i'm on a second run with this recipe and i have triple batched it. they were so good that the 1st batch i made only lasted one sitting. they wouldnt stop eating them......even when i yelled at them and threatened to never make them again. sorry....i couldn't follow through with that threat. THEY ARE TOOOOOOO GOOD!!!!! Read More