- Cream together shortening and sugar. Mix in molasses and egg. Stir in sifted flour, salt, soda, cinnamon, clove, and ginger. Dough will be soft and a little sticky.
- Mold into walnut-sized balls, and roll in sugar. Place on greased cookie sheets.
- Bake at 350 degrees F (175 degrees C) for 7 to 8 minutes. Baking them longer will make them less soft, but still chewy.
Per Serving: 121 calories; 5.4 17.4 1.1 6 107 Full nutrition
ReviewsRead all reviews 12
As a matter of personal preference I used brown sugar rather than white sugar and the results were perfect-a soft yet chewy cookie with tons of flavor. For a more festive look for my Christmas c...
I substituted one 3.9 ounce carton of applesauce for half of the butter, used 1/2 cup of dark brown sugar and 1/2 cup of white sugar instead of just white, and added 1 teaspoon of freshly-minced...
Love these cookies. They smell and taste soooo good. I substituted becel margarine for the shortening and they turned out perfectly. Love how the sugar makes them sparkle!
I baked these cookies to share with a class I am in. They all *loved* it and wanted more...but I didn't have enough!!! haha
The best gingersnaps I ever baked! Chewy inside and crispy outside. I added an additional 1/2 teaspoon of ginger for even stronger taste and it worked well.
I didn't have any molasses, so I used dark brown sugar for half the white and corn syrup. I imagine molasses would have made them even better. I also added a bit of butter flavoring. The cookies...
I've been using this recipe for years and absolutely love it! Quite a number of people have asked for the recipe over the years. Only things I do differently are to add 1/4 tsp. ground cardamo...
These are AMAZING! A few modifications for ours tastes: Substitute room-softened butter for shortening, doubled the cinnamon and ginger, added 1/4 tsp cardamom. Also, I only had 3/4 cup sugar, s...