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Crispy Gingersnaps

Rated as 4.67 out of 5 Stars

"A thin, spicy gingersnap cookie."
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Ingredients

22 m servings 94
Original recipe yields 36 servings (3 dozen)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.
  3. Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.

Nutrition Facts


Per Serving: 94 calories; 4.5 12.7 0.9 5 105 Full nutrition

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Reviews

Read all reviews 114
  1. 136 Ratings

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

I just have to add my two cents worth and say how absolutely AMAZING these cookies are! I've baked them three times in the last two days (see, I told you they're amazing!), each with a differen...

Most helpful critical review

These cookies look beautiful but they aren't a flat crispy cookie. They are chewy and puffy. For a more traditional gingersnap I would add a little nutmeg and maybe cloves. I had to cook these...

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I just have to add my two cents worth and say how absolutely AMAZING these cookies are! I've baked them three times in the last two days (see, I told you they're amazing!), each with a differen...

I've been looking for a gingersnap recipe that makes a crispy, crunchy cookie, and I'm happy to report that this is DEFINITELY it!! A few notes for those who are looking for that familiar degree...

Amazing! I have been looking for a thin crispy gingersnap recipe and this was perfect. I did substitute real butter for the shortening to eliminate any trans fats.

This is an excellent recipe. It tastes just like the ones you can buy in a bag at the grocery store. Using vegetable shortening is why their so crispy. One note, if you want them nice and fla...

This is an awesome recipe!! I made it 4 separate times during the holidays and they were devoured each time! They are perfectly crisp, perfectly spiced...... all fingers and toes UP! 5 stars!...

Outstanding is not a strong enough word! My son is a pumpkin pie fanatic but after these, he has a new favorite dessert. I followed some of the other suggestions listed. I baked it on parchme...

These cookies look beautiful but they aren't a flat crispy cookie. They are chewy and puffy. For a more traditional gingersnap I would add a little nutmeg and maybe cloves. I had to cook these...

These are the best gingersnaps I have ever had! They're crispy on the outside and slightly soft in the center and super easy to make!

Very Yummy, just as I remember them at Grandma's house. I added a touch of fresh groung nutmeg and used organic dehydrated cane sugar ( much better for you then white sugar), then pressed them ...