Grandma M.'s Gingersnap Cookies Recipe

Name: Grandma M.'s Gingersnap Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cup Shortening, do not substitute butter; 1/2 cup Molasses; 2 each Eggs; 2 cup Sugar; 1/2 tsp Salt; 2 tsp Ground cloves; 2 tsp Ground cinnamon; 3 tsp Ground ginger; 4 tsp Baking soda; 4 cup All purpose flour

Servings: persons

1 1/2 cup Shortening, do not substitute butter
1/2 cup Molasses
2 each Eggs
2 cup Sugar
1/2 tsp Salt
2 tsp Ground cloves
2 tsp Ground cinnamon
3 tsp Ground ginger
4 tsp Baking soda
4 cup All purpose flour

1
Combine all ingredients in a large mixing bowl, except flour.
2
Beat with an electric mixer until well combined.
3
Add in flour a cup at a time and stir by hand.
4
Roll dough by hand into about 1 inch balls and roll the balls in granulated white sugar.
5
Place cookies about 2 inches apart onto cookie sheets and bake at 350 for about 8 minutes.
6
Make sure they get only slightly browned before removing or the bottoms will burn.
7
Let cool for 30 seconds or so on the pan before moving to a cooling rack.
8
Let cool completely.
9
The cookies will harden as they cool, producing that characteristic snap!
10
Yields approximately 8 dozen.

1515

kcal

Calories

Fat

195

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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: 1 1/2 cup Shortening, do not substitute butter, 1/2 cup Molasses, 2 each Eggs, 2 cup Sugar, and more.

Yes, Grandma M.'s 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.

Grandma M.'s Gingersnap Cookies

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