Rating: 4.6 stars
63 Ratings
  • 5 star values: 53
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 4

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

Recipe Summary test

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
36
Yield:
3 dozen
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

Nutrition Facts

104 calories; protein 1g; carbohydrates 15.2g; fat 4.5g; cholesterol 5.2mg; sodium 39.7mg. Full Nutrition
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Reviews (64)

Most helpful positive review

Rating: 5 stars
08/11/2012
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 cookies but these are SERIOUSLY adorable. The dough is easy to work with and the cookies come out of the oven perfectly round with those cute little cracks we love in gingersnaps. I prepared the recipe as is, save for adding a quarter teaspoon of salt to heighten flavor, and I'm not even so sure that made a noticeable difference. I also used the more traditional method of creaming the sugar and shortening, adding the egg and molasses, then adding ALL of the combined dry ingredients. All brown sugar all but guarantees these will be as soft as their name says they will be, and the spice is just right. They're not just good, they're "D" good. No wonder the submitter's friends ask her for this recipe! Read More
(29)

Most helpful critical review

Rating: 1 stars
12/22/2013
sorry I followed the recipe and I have crisp cookies. Read More
(3)
63 Ratings
  • 5 star values: 53
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 4
Rating: 5 stars
08/10/2012
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 cookies but these are SERIOUSLY adorable. The dough is easy to work with and the cookies come out of the oven perfectly round with those cute little cracks we love in gingersnaps. I prepared the recipe as is, save for adding a quarter teaspoon of salt to heighten flavor, and I'm not even so sure that made a noticeable difference. I also used the more traditional method of creaming the sugar and shortening, adding the egg and molasses, then adding ALL of the combined dry ingredients. All brown sugar all but guarantees these will be as soft as their name says they will be, and the spice is just right. They're not just good, they're "D" good. No wonder the submitter's friends ask her for this recipe! Read More
(29)
Rating: 5 stars
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 when I added the dry ingredients. I LOVED that this dough was ready to go, it did not need to be chilled at all, probably due to the recipe using shortening. My cookies were done at just over nine minutes. I pulled them off the sheet to cool on the countertop and they turned out absolutely perfect.....like bakery spice cookies! Read More
(13)
Rating: 5 stars
05/07/2013
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 used real butter instead of shortening, which I softened first, and added 1/4 tsp. of salt along with an extra pinch or two of cinnamon, cloves, and ginger. Delicious!! Read More
(7)
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Rating: 5 stars
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 ball shape otherwise. Definitely a keeper! Read More
(5)
Rating: 4 stars
12/18/2012
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 they weren't soft. They came out nice and pillowy from the oven but they flattened out as they cooled. By the time they were room temperature they weren't hard but they were still far from soft. But like I said they had a good flavor and I would make these again. Read More
(3)
Rating: 1 stars
12/22/2013
sorry I followed the recipe and I have crisp cookies. Read More
(3)
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Rating: 5 stars
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! Read More
(3)
Rating: 5 stars
07/23/2016
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 recipe so you may want to try that if you have problems with them being too dry. Read More
(2)
Rating: 5 stars
05/15/2013
The only thing I changed was to use 1/2 cup butter and 1/4 cup shortening but I left the rest of the recipe the same. These cookies are wonderful!! I baked them for 8 minutes and they came out perfect. Just barely crunchy on the edges and soft on the inside. The spice ratio was dead on too. I used my cookie scoop and droped the balls into the sugar to coat then put them on parchment paper. They flattened out just enough. I got exactly 3 dozen cookies. Read More
(1)