Nabisco's Old Fashioned Gingersnaps

Total Time
16mins
Prep 1 min
Cook 15 mins

This is a copycat recipe that I haven't had the opportunity to try yet.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Cream together the sugars, molasses, shortening, butter, egg, and vanilla in a large bowl. Beat with an electric mixer until smooth.
  3. In another large bowl combine the flour, baking soda, ginger, salt, cinnamon, and cloves.
  4. Pour the dry mixture into the wet mixture and beat while adding the water. Continue to mix until ingredients are incorporated.
  5. Measure a heaping teaspoon of dough at time. Roll the dough into a sphere between the palms of your hands then press the dough onto the cookie. Flatten to about 1/8-inch thick.
  6. Bake cookies for 10 to 14 minutes or until edges begin to brown and cookies are crispy when cool.
Most Helpful

5 5

I made these as a surprise for my Dad,who is in a nursing home...we used to make them together,when I was little.He LOVED them,and wondered where I found his old recipe book ! I'll bet he won't be sharing any of these treats tonight !

5 5

The last cookie sheet has just come out of the oven. They are sooo good (especially with a glass of cold milk). I reduced the brown sugar to 3/4 cups and the white sugar to 1/2 cup. Thanks for sharing.

I won't put stars because I had to use golden syrup (no molasses) and copha instead of shortening (supposed to be okay to sub but I am not too sure). Also, my egg was a double yoker so that may have increased the liquidity. The taste was awesome, spicy, sweet, but ours are chewy and quite flat. I suspect just a bit less shortening and a normal egg could thicken them up. And yes, like *Kathy* we didn't get 10 dozen. We only got 80 biscuits, using teaspoons of the mixture. However, I would definitely use this recipe again, just tweak it for us. I was hoping for a recipe like Arnotts Gingernut that look just like *Kathy*s photo!