Gingersnaps are classic spiced cookies known for their crisp texture and warm, gingery flavor. This version, shared by Barbara Smith, offers a traditional homemade taste with molasses, cinnamon, and cloves. Perfect for holiday baking or cozy evenings with tea, these cookies capture the comforting essence of old-fashioned baking. Their crackly sugar-coated tops and aromatic spices make them a nostalgic treat with timeless appeal.
Ingredients
- ¾ cup shortening
- 1 cup sugar
- 4 tbsp molasses
- 1 egg
- 2 cups flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp cloves
- 1 tsp ginger
Additional:
- sugar for rolling
Instructions
Step 1: Cream Base
- Cream shortening and sugar thoroughly in a large mixing bowl.
Step 2: Add Wet Ingredients
- Add molasses and egg. Beat well until fully combined.
Step 3: Mix Dry Ingredients
- In a separate bowl, sift together flour, baking soda, cinnamon, cloves, and ginger.
Step 4: Combine
- Gradually add the dry ingredients to the wet mixture. Beat until smooth.
Step 5: Shape Cookies
- Roll dough into small balls. Dip each ball in sugar.
Step 6: Bake
- Place 2 inches apart on a greased cookie sheet. Bake at 350°F for 15–18 minutes.
Tips
- Substitute butter for shortening for a richer flavor.
- Add a pinch of nutmeg for extra spice depth.
- Chill dough for 30 minutes to make rolling easier.
- Use parchment paper instead of greasing the sheet for easy cleanup.
- Try turbinado sugar for a crunchier coating.
Nutrition
Calories: 136kcalCarbohydrates: 19gProtein: 1gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 7mgSodium: 96mgPotassium: 54mgFiber: 0.3gSugar: 11gVitamin A: 10IUVitamin C: 1mgCalcium: 24mgIron: 1mg
Tried this recipe?Let us know how it was!