Skip to main content New this month
Get the Allrecipes magazine

Soft Gingersnaps

Rated as 4.6 out of 5 Stars

"These are the best soft gingersnaps. I always get requests for this recipe."
Added to shopping list. Go to shopping list.

Ingredients

25 m servings 104 cals
Original recipe yields 36 servings (3 dozen)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Beat 1 cup flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves in a large bowl until thoroughly combined; stir in remaining 1 1/4 cup flour. Shape dough into 1-inch balls and roll in white sugar; place 2 inches apart on an ungreased baking sheet.
  3. Bake in preheated oven until cookies are set and tops are crackled, 8 to 10 minutes.

Nutrition Facts


Per Serving: 104 calories; 4.5 g fat; 15.2 g carbohydrates; 1 g protein; 5 mg cholesterol; 40 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 44
  1. 55 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

What a find! I'm glad to be the first reviewer of this recipe so that I can bring this now formally initiated recipe to your attention with my 5-star review! I don't generally like teeny cookie...

Most helpful critical review

sorry, I followed the recipe and I have crisp cookies.

Most helpful
Most positive
Least positive
Newest

What a find! I'm glad to be the first reviewer of this recipe so that I can bring this now formally initiated recipe to your attention with my 5-star review! I don't generally like teeny cookie...

When I made these cookies, I beat together the shortening and the sugar together until fluffy, then beat in the eggs and molasses and added the dry ingredients. I did add a half teaspoon of salt...

I think these may now be my favorite cookies...they are sooo good!! They came out lightly crispy on the ousite, soft and chewy on the inside. They had such a good flavor and easy to make. I use...

This recipe is really delicious! I would suggest adding 1/4 tsp of salt to bring out the flavours a little bit more, and make sure you flatten the cookies well before baking as they keep their b...

These have a great flavor, and they spread out from balls perfectly (I don't know why the other reviewer's would have stayed as balls). The only issue I had, which really isn't an issue, is that...

I am the original submitter of this recipe. I just noticed that the ingredient list only says 3/4 cup shortening. It should say 3/4 shortening or cooking oil. I always use oil when making this r...

sorry, I followed the recipe and I have crisp cookies.

The cookies turned out soft, but way too sweet! Next time I'll put in half as much sugar as indicated.

These were wonderful! I use the creaming sugar/shortening method and they came out perfectly! Loved these, will make again! Thanks for the great recipe!