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My review
Crispy Gingersnaps
Larry Goldsmith
"A thin, spicy gingersnap cookie."
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Ingredients
22 m servings 94Original recipe yields 36 servings (3 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- 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.
- Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.
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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 125148 Ratings
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Most helpful positive review
12/22/2004
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
12/10/2006
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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12/22/2004
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...
8/14/2009
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...
2/11/2006
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.
4/28/2000
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...
1/23/2007
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!...
12/8/2005
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...
12/10/2006
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...
11/18/2005
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!
12/21/2000
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 ...