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Gingersnaps III

Rated as 4.76 out of 5 Stars

"A small and tender spice cookie, this cookie is an excellent tea time treat."
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Ingredients

servings 121 cals
Original recipe yields 30 servings (5 dozen)

Directions

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  1. 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.
  2. Mold into walnut-sized balls, and roll in sugar. Place on greased cookie sheets.
  3. Bake at 350 degrees F (175 degrees C) for 7 to 8 minutes. Baking them longer will make them less soft, but still chewy.

Nutrition Facts


Per Serving: 121 calories; 5.4 g fat; 17.4 g carbohydrates; 1.1 g protein; 6 mg cholesterol; 107 mg sodium. Full nutrition

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Reviews

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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...

Unbelievably amazing cookies. I have made this recipe multiple times over the past few weeks due to demands! I followed the recipe exactly and, after making them a few times, found that baking f...