Go Back

Granny's Gingersnaps

A holiday must-have, these bake soft with the perfect amount of ginger.
Prep Time15 mins
Cook Time9 mins
Course: Dessert
Keyword: Ginger Cookies, Gingersnaps


  • 3/4 c shortening
  • 1 c light brown sugar
  • 1/4 c molasses - not dark
  • 1 egg, beat until fluffy
  • 2 1/4 c flour, sifted
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves


  • Preheat oven to 375°.
  • Cream shortening and brown sugar well.
  • Add egg, molasses, sift flour with salt, baking soda, and spices. Add a little at a time to shortening and sugar mixture.
  • Form into balls and roll in granulated sugar.
  • Place 2" apart on a greased cookie sheet.
  • Bake for 9 minutes. Let cool.
  • Enjoy!


*This recipe makes about 3 dozen cookies. 
*Gingersnaps pair nicely with our mulled wine recipe. 
*If you like your gingersnaps on the crispier side like Sue did, you can bake them for a minute or two longer.