Gingersnaps

Name: Gingersnaps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 ¼ cups shortening; ¼ cup water; 2 cups sugar; 1 cup molasses; 1 tablespoon vinegar; 2 eggs; 4 teaspoons baking soda; 2 teaspoons baking powder; 5 -5 ½ cups flour; 1 teaspoon clove; 1 teaspoon cinnamon; 1 teaspoon nutmeg; 1 teaspoon allspice; 1 teaspoon ginger

Eats Now Editorial Team · General

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Gingersnaps – a delicious recipe with shortening, water, sugar, molasses, vinegar, eggs. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 ¼ cups shortening
¼ cup water
2 cups sugar
1 cup molasses
1 tablespoon vinegar
2 eggs
4 teaspoons baking soda
2 teaspoons baking powder
5 -5 ½ cups flour
1 teaspoon clove
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon ginger

1
Mix first six ingredients.
2
Add dry ingredients.
3
Let chill for 1 hour.
4
Take 1 TBSP dough (I like to make them BIG!)
5
, roll into a ball and roll in granulated sugar.
6
Bake at 350 degrees for 10-12 minutes.
7
Remember all stove temps are different.

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

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

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

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Frequently Asked Questions

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

You need 14 ingredients. The key ingredients include: 1 ¼ cups shortening, ¼ cup water, 2 cups sugar, 1 cup molasses, and more.

Yes, Gingersnaps falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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