These are great dunked in milk or served with tea.

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Recipe Summary

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. Grease 2 baking sheets.

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  • In large bowl, cream shortening, brown sugar, egg, and molasses. Slowly mix in flour, ginger, cinnamon, cloves and salt. Mix until well blended.

  • Pinch off 1 inch sized pieces of dough and roll into balls. Roll in sugar and place 2 inches apart on cookie sheets. Flatten cookies slightly using the bottom of a glass. Bake for 10 to 12 minutes. Let cool on wire racks.

Nutrition Facts

106 calories; protein 1g; carbohydrates 15.6g; fat 4.5g; cholesterol 5.2mg; sodium 69.4mg. Full Nutrition
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Reviews (2)

6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 1 stars
12/19/2008
These were a disappointment. My concept of gingersnaps is a rather flat crispy cookie with a lot of "snap" when you bite into them. These exit the oven with the same shape as you put them in with. What you see is exactly what you get. I followed the instructions and flattened slightly. Wrong. They come out too thick and instead of the crisp they're just plain dry. Maybe flattening them more would help but that's only a guess. Additionally there is not enough ginger flavor. Gingersnaps are supposed to have a spicy "bite." These don't come close. Even doubling the amount of that ingredient and rolling in sugar laced with more ginger didn't help. They needed more "kick." I suspect that decreasing the amount of flour back to 2 cups adding a tsp of soda and increasing the ginger to 1 Tb might help. However that's a little too labor intensive to suit me. I'm going to cut my losses on this one and keep up my quest for the perfect gingersnap. Read More
(17)
Rating: 2 stars
12/09/2008
Very salty They just don't taste like traditional gingersnaps. Read More
(2)