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Soft Gingersnaps

Rated as 4.6 out of 5 Stars
1

"These are the best soft gingersnaps. I always get requests for this recipe."
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Ingredients

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

Directions

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  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 15.2 1 5 40 Full nutrition

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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.

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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...

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

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...

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!

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