Crispy Gingersnaps Recipe

Crispy Gingersnaps Recipes

  • PREP 10 mins
  • COOK 12 mins
  • READY IN 22 mins


Original recipe makes 3 dozen

  •  3/4 cup shortening
  •  1 cup white sugar
  •  1 egg
  •  1/4 cup molasses
  •  2 cups all-purpose flour
  •  2 teaspoons baking soda
  •  1/2 teaspoon salt
  •  1 teaspoon ground cinnamon
  •  1 tablespoon ground ginger


  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.
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