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My review
Soft Gingersnaps
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DEATRICH81
"These are the best soft gingersnaps. I always get requests for this recipe."
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Ingredients
25 m servings 104Original recipe yields 36 servings (3 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- Bake in preheated oven until cookies are set and tops are crackled, 8 to 10 minutes.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 4759 Ratings
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Most helpful positive review
8/10/2012
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
12/22/2013
sorry, I followed the recipe and I have crisp cookies.
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8/10/2012
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...
10/30/2012
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...
5/7/2013
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...
10/28/2012
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...
12/17/2012
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...
7/22/2016
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...
12/20/2013
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!
9/24/2015
The cookies turned out soft, but way too sweet! Next time I'll put in half as much sugar as indicated.