Gingersnaps

Name: Gingersnaps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 cup Shortening; 1 1/2 cups Sugar; 1 Egg; 1/4 cup Dark Molasses; 2 cups Flour; 1 Tbsp. Baking Soda; 1/4 tsp. Salt; 1 tsp. Cinnamon; 1 tsp. Ground Cloves; 1/2 tsp. Ginger

Eats Now Editorial Team · General

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Gingersnaps – a delicious recipe with Shortening, Sugar, Egg, Molasses, Flour, Baking Soda. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 cup Shortening
1 1/2 cups Sugar
1 Egg
1/4 cup Dark Molasses
2 cups Flour
1 Tbsp. Baking Soda
1/4 tsp. Salt
1 tsp. Cinnamon
1 tsp. Ground Cloves
1/2 tsp. Ginger

1
Preheat oven to 350.
2
Cream together shortening and 1-cup sugar.
3
Add egg and molasses; beat on low speed until well mixed. Stir together all remaining dry ingredients except 1/2 cup sugar. Add to molasses mixture and mix well.
4
Form dough into 1-inch balls.
5
Roll in remaining sugar.
6
Place 2-3-inches apart on ungreased cookie sheets.
7
Bake 10 minutes.
8
Cool on cookie sheets until firm.
9
Remove carefully with spatula.

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 10 ingredients. The key ingredients include: 1 cup Shortening, 1 1/2 cups Sugar, 1 Egg, 1/4 cup Dark 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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