Gingersnaps

READY IN: 22mins
Recipe by MizzNezz

I remember my grandma making these, nothing smelled as good as these when they were baking.

Top Review by Shannon Holmes

Very good, I used only 1 tsp. of ginger and I think that I will use 2 tsp. as the recipe is written, also used a mix of golden syrup and corn syrup as I had no molasses and brown sugar instead of white since I didn't use molasses (still used white sugar to roll cookies in). I didn't have any eggs so I used 1/4 cup applesauce and also threw in 1/4 tsp. cloves. I have since made these again and it is best with 1/4 allspice. My husband says it is his new fave cookie, thanks so much for sharing!

Ingredients Nutrition

Directions

  1. Cream shortning and sugar.
  2. Beat in egg and molasses.
  3. Mix flour, baking soda, ginger, cinnamon, and salt.
  4. Gradually add to creamed mixture.
  5. Roll teaspoons of dough into balls.
  6. Dip one side of each ball in sugar.
  7. Place, sugar side up, on greased baking sheet.
  8. Bake at 350* for 12-15 minutes, or until lightly browned.
  9. Cookies will be crinkly.

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