A thin, spicy gingersnap cookie.

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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 350 degrees F (175 degrees C). Grease cookie sheets.

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  • 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.

Nutrition Facts

93.8 calories; protein 0.9g 2% DV; carbohydrates 12.7g 4% DV; fat 4.5g 7% DV; cholesterol 5.2mg 2% DV; sodium 105.2mg 4% DV. Full Nutrition

Reviews (128)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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 different balance of spices (once as written, once with the addition of some nutmeg and allspice and less ginger, and once with more molasses and the addition of nutmeg), all with spectacular results. Some things I found helpful: 1) I baked them on parchment paper for exactly 13 minutes...perfect every time!; 2) I used a 1" scoop and then rolled the cookies in sugar on the non-flat sides; 3) I used the back of a wooden spoon to flatten a bit before baking, and 4) the longer you beat the shortening with the sugar and egg, the crispier and more crumbly the cookie. They do look exactly like the photo, and as perfect as something manufactured commercially, but with a MUCH better taste. Thank you, Larry, for what is now probably my favorite cookie recipe! Read More
(80)

Most helpful critical review

Rating: 3 stars
12/11/2006
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 significantly longer than 12 minutes but that might just have been because of my oven. Overall a good cookie and a nice change for the holidays! Read More
(10)
152 Ratings
  • 5 star values: 112
  • 4 star values: 30
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
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 different balance of spices (once as written, once with the addition of some nutmeg and allspice and less ginger, and once with more molasses and the addition of nutmeg), all with spectacular results. Some things I found helpful: 1) I baked them on parchment paper for exactly 13 minutes...perfect every time!; 2) I used a 1" scoop and then rolled the cookies in sugar on the non-flat sides; 3) I used the back of a wooden spoon to flatten a bit before baking, and 4) the longer you beat the shortening with the sugar and egg, the crispier and more crumbly the cookie. They do look exactly like the photo, and as perfect as something manufactured commercially, but with a MUCH better taste. Thank you, Larry, for what is now probably my favorite cookie recipe! Read More
(80)
Rating: 5 stars
08/19/2009
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 of spiciness that leaves a bit of warmth in your mouth after the cookie is gone; add a couple of shakes of cayenne pepper to your dough and mix well. You can also use ground white pepper. Many folks think they need to use more ginger, but 1 Tb is plenty for the size of this recipe. More ginger won't give you that zing, but pepper will. The recipe made 40 perfect little disks. I rolled them in sugar laced with more ginger, and flattened the balls slightly. They baked up nice and flat, looking much like the commercial variety, with a far superior flavor. Thank you SOOOOoooo much for this wonderful recipe. The one I've been searching for for decades! Read More
(63)
Rating: 5 stars
02/11/2006
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. Read More
(34)
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Rating: 5 stars
02/04/2004
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 flat once you put them on the cookie sheet flatten them slightly. Or when they have baked for half their time remove sheet from oven and gently "drop" or "bang" sheet on counter 1 or 2 times and cookies will flatten. I have used this recipe in a cooking class and it's always been a success. Read More
(19)
Rating: 5 stars
12/11/2015
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!!!!! 12/11/15: 8 years later & these are still my favorite ginger cookie! Best gingersnaps EVER! I roll them into tablespoon sized balls dip top in colored sugars & then flatten slightly on pan with a glass. This gives them the perfect crunch outside & slightly soft inner. Yummy yum yum! Read More
(16)
Rating: 5 stars
12/08/2005
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 parchment and added a touch of nutmeg and cloves. I also flattened them out a little before baking. I couldn't believe how easy they were to make. Best cookies I've had in ages! Read More
(14)
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Rating: 3 stars
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 significantly longer than 12 minutes but that might just have been because of my oven. Overall a good cookie and a nice change for the holidays! Read More
(10)
Rating: 5 stars
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! Read More
(9)
Rating: 4 stars
12/06/2002
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 flat before putting them in the oven. For some added holiday fun I dipped one half of each cookie in melted white chocolate. mmmm! Read More
(9)