Ginger Snap Cookies Recipe

Name: Ginger Snap Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup shortening; 1 cup sugar; 2/3 cup hot coffee; 2/3 cup molasses; 5 cups flour, regular or 5 cups cake flour; 1 teaspoon salt; 1 teaspoon baking soda or 1 teaspoon baking powder; 2 teaspoons ginger; 1 teaspoon clove; sugar, sprinkled or red-hot candies; 1 teaspoon cinnamon

Servings: persons

1 cup shortening
1 cup sugar
2/3 cup hot coffee
2/3 cup molasses
5 cups flour, regular or 5 cups cake flour
1 teaspoon salt
1 teaspoon baking soda or 1 teaspoon baking powder
2 teaspoons ginger
1 teaspoon clove
sugar, sprinkled or red-hot candies
1 teaspoon cinnamon

1
Cream shortening and sugar together.
2
Add hot coffee to molasses.
3
Add to creamed mixture.
4
sift dry ingredients together.
5
Add gradually to liquid mixture.
6
Chill dough throughly.
7
roll out on a pastry cloth or wax paper.
8
1/8 inch thick and cut out with cookie cutters.
9
Bake 350 degrees for 15 to 17 minutes on a cookie sheet pan depending on how big cookies are. Less time for smaller cookies.
10
Enjoy! good with a glass of milk or coffee and hot tea.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup shortening, 1 cup sugar, 2/3 cup hot coffee, 2/3 cup molasses, and more.

Yes, Ginger Snap Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ginger Snap Cookies

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