Gingersnap Cookies Recipe

Name: Gingersnap Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2-1/4 cups (525 ml) all-purpose flour; 1 cup (225 ml) packed brown sugar; 3/4 cup (175 ml) shortening or cooking oil; 1/4 cup (60 ml) molasses; 1 egg; 1 tsp (5 ml) baking soda; 1 tsp (5 ml) ground ginger; 1 tsp (5 ml) ground cinnamon; 1/2 tsp (2 ml) gound cloves; 1/4 cup (60 ml) sugar

Servings: persons

2-1/4 cups (525 ml) all-purpose flour
1 cup (225 ml) packed brown sugar
3/4 cup (175 ml) shortening or cooking oil
1/4 cup (60 ml) molasses
1 egg
1 tsp (5 ml) baking soda
1 tsp (5 ml) ground ginger
1 tsp (5 ml) ground cinnamon
1/2 tsp (2 ml) gound cloves
1/4 cup (60 ml) sugar

1
In a mixing bowl combine about half of the flour, the brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves.
2
Beat with an electric mixer on medium to high speed till thoroughly combined.
3
Beat in remaining flour.
4
Shape dough into 1-inch balls.
5
Roll in sugar.
6
Place 2 inches apart on an ungreased cookie sheet.
7
Bake in a 375 degree (200 C.) oven for 8-10 minutes or till set and tops are crackled.
8
Cool cookies on a wire rack.

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 10 ingredients. The key ingredients include: 2-1/4 cups (525 ml) all-purpose flour, 1 cup (225 ml) packed brown sugar, 3/4 cup (175 ml) shortening or cooking oil, 1/4 cup (60 ml) molasses, and more.

Yes, Gingersnap 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.

Gingersnap Cookies

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