Grandma’S Gingersnaps Recipe

Name: Grandma’S Gingersnaps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Shortening; 1/2 cups Unsalted Butter, Slightly Softened; 2 cups Sugar; 2 whole Eggs; 1/3 cups Molasses; 1 teaspoon Vanilla Extract; 4 cups Flour; 1 Tablespoon Baking Soda; 1 teaspoon Cinnamon; 1 teaspoon Ginger; 1/2 teaspoons Ground Cloves; 1/2 teaspoons Salt; 1-1/2 cup Sugar (for Rolling)

Servings: persons

1 cup Shortening
1/2 cups Unsalted Butter, Slightly Softened
2 cups Sugar
2 whole Eggs
1/3 cups Molasses
1 teaspoon Vanilla Extract
4 cups Flour
1 Tablespoon Baking Soda
1 teaspoon Cinnamon
1 teaspoon Ginger
1/2 teaspoons Ground Cloves
1/2 teaspoons Salt
1-1/2 cup Sugar (for Rolling)

1
Preheat oven to 350 degrees F.
2
Cream shortening, butter, sugar, and eggs together using a mixer or wooden spoon. Add molasses and vanilla; beat well.
3
Stir dry ingredients (all of the remaining ingredients, except the last 1 1/2 cup of sugar) together; add to creamed mixture and mix well.
4
Using a small cookie scoop, make 1 dozen cookies at a time. Place the 1 1/2 cups sugar into a bowl and roll the cookies in the sugar. Place on a greased cookie sheet and bake for 9 minutes.
5
This recipe makes about 5 dozen cookies.

1203

kcal

Calories

Fat

218

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 13 ingredients. The key ingredients include: 1 cup Shortening, 1/2 cups Unsalted Butter, Slightly Softened, 2 cups Sugar, 2 whole Eggs, and more.

Yes, Grandma’S 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.

Grandma’S Gingersnaps

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