Total Time
26mins
Prep 20 mins
Cook 6 mins

I've included the chilling time in the prep time.

Ingredients Nutrition

Directions

  1. Cream brown sugar, Crisco, molasses and egg until fluffy.
  2. Blend in remaining ingredients EXCEPT granulated sugar.
  3. Cover dough and refrigerate at least 1 hour.
  4. Heat oven to 375 degrees.
  5. Form dough into 1" balls.
  6. Arrange 3" apart on cookie sheets.
  7. Flatten balls with glass dipped in granulated sugar.
  8. Bake for 5-6 minutes, or until edges just begin to brown.

Reviews

(3)
Most Helpful

These were perfect gingersnaps, especially with a cup of tea! Even the raw dough tasted good! The dough was easy to handle so forming the cookies went very quickly. I made them yesterday, but I doubt that they will last very long. Thanks for sharing!

Normaone April 09, 2003

Excellent cookies! Crisp on the outside, chewy on the inside. Exactly how gingersnaps should be!

sin0nskin December 24, 2006

These were spectacular! I made these for a cookie swap and even though they were so simple, they were a big hit. I'll be making them again today for my favorite toddlers. A crispy outside and a chewy inside.

Queen of Everything December 31, 2004

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