Good Old Gingersnaps

Good Old Gingersnaps created by Donnalou86

I've been baking since I was a teenager and these were the first cookies I ever made. Favorites to this day! Just so you know; it's better to add the ginger to taste. I like to add extra myself.

Ready In:
20mins
Yields:
Units:

ingredients

directions

  • Sift first six ingredients together.
  • Cream sugar and shortening; add egg and molasses.
  • Add dry ingredients and mix well.
  • Form walnut-sized balls and roll in a little sugar.
  • (can refrigerate if a little sticky, or use a bit of flour).
  • Place on greased cookie sheet.
  • Bake at 350 degrees for about 15 minutes.
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RECIPE MADE WITH LOVE BY

@byZula
Contributor
@byZula
Contributor
"I've been baking since I was a teenager and these were the first cookies I ever made. Favorites to this day! Just so you know; it's better to add the ginger to taste. I like to add extra myself."

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  1. veggirl
    I followed the recipe (using margarine) but I put all the batter into an 8x8 pan and baked it for about 27 minutes. They turned out great. The recipe is sweet and moist with just the right amount of spice.
  2. Donnalou86
    Good Old Gingersnaps Created by Donnalou86
  3. Donnalou86
    These worked out fanastically! Much much better than store bought ginger snaps. The recipe makes loads of them! But didn't stop them dissapearing quickly! I used black treacle instead of mollases as I couldn't get any
  4. najwa
    Fantastic recipe! I made a few changes to suit our tastes: I pressed them with a cup to get thinner crisper cookies, and baked for 10 mins. I omitted the cloves and doubled the ginger. YUM! This is a keeper!
  5. NurseJaney
    This was FIRST attempt to find GOOD Old Fashion ginger snaps, in order to make gingersnap gravy for my sauerbraten! DH was at the grocery when it opened to purchase dark molasses. He got a total of 36 cookies, because the first batch was larger, then downsized each baking batch. They ARE delicious, the only change was to add 1/2 tsp ground ginger. The last 5, he flattened with a glass, and they did not have the "cracked" top, and were thinner, baking to a harder finish. At the moment (within the hour) they are slightly soft, so may harden as they cool. Some will go into tonight's left over beef, and we'll freeze the rest in small packages, for future snacking --or making gravy. Thanks so much for your help, Zusie-Q, I am back in my comfort zone of an old recipe. Janey
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