Total Time
Prep 20 mins
Cook 12 mins

Lots of spice and sugar make this one of DH's favorite lunchbox cookies. His workmates love them too!

Ingredients Nutrition


  1. Preheat your oven to 350* and line your cookie sheets with parchment.
  2. Cream the shortening and sugar together on low speed for at least 5 minutes, scraping down the bowl. Add the egg and molasses and beat until combined well.
  3. Sift all the dry ingredients together and stir to make sure they are combined and add to the wet mixture.
  4. Scoop out with a 1 tablespoon cookie scooper, roll into balls, roll in superfine sugar and place onto cookie sheets, Flatten them a little bit so they spread out nice.and big.
  5. Bake 12 to 14 minutes and cool in pan for 2 minutes then remove to wire racks. To guild the lily you can dip the tops into the remaining superfine sugar.
  6. These are sooooooooooooooooooooooooooooo yummy!
Most Helpful

I gave this recipe 5 stars because my mom loved them. She is a BIG ginger snap lover and these cookies put a smile on her face and that was my intention. Oh by the way I thought they were delicious too. I did double up on the ginger and just over 1/4 tsp on the ground clove. Also, I chose not to add the sugar topping and have submitted a photo. Ok so it is now the 3rd time I've made these cookies and I have the perfect recipe for me. As I said previously I doubled the ginger. What I did differently this time is I used the 1/4 tsp of clove the recipe calls for. Try it I'm sure you'll like it.

Debs4real January 31, 2014

it was cookielicius!!! AWESOME!!!

maddie727 May 12, 2011