- 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.
- 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.
Per Serving: 158 calories; 6.7 23.4 1.5 8 136 Full nutrition
ReviewsRead all reviews 12
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.
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 h...
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.
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!
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 cookie...
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 illus...
Delicious! Best gingersnap recipe I have ever made. I accidentally burnt the first batch, but the second batch worked out perfectly.
I have made this recipe several times. Ginger preserves are often hard to come by. Finely chopped ginger root works as a good substitute or just up the ground ginger by a teaspoon or so. Fifteen...