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The Classic Gingersnap

This delicious cookie is a family favorite, perfectly spiced with ginger and cinnamon!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Desserts
Cuisine: American
Keyword: cookies, ginger, gingersnap, molasses

Ingredients

  • 2 cups all purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup shortening
  • 1 cup white sugar
  • 1 large egg
  • 1/4 cup molasses
  • 1/3 cup cinnamon sugar mixture (1/3 cup white sugar, 1 teaspoon cinnamon)

Instructions

  • Preheat oven to 350.
  • Add flour, ginger, baking soda, cinnamon, and salt to a large bowl. Whisk ingredients to blend, then sift into another large bowl.
  • Add shortening to mixing bowl and beat until smooth, approx 2-3 minutes, scraping the sides and bottom of bowl occasionally.
  • Gradually beat in the sugar.
  • Add the egg and molassses, beat for about a minute.
  • Add the flour mixture, a 1/3 at a time, mixing well after each time until a soft dough forms. Don't forget to scrape bottom and sides of bowl.
  • Using a 1" cookie scoop or teaspoon, roll dough into balls between palms, then roll in the cinnamon and sugar mixture.
  • Place 2" apart on ungreased cookie sheet. Bake in the oven approximately 10 minutes, or until tops are slightly cracked. Cool 2 minutes on cookie sheet, then cool completely on wire rack. Enjoy!

Notes

Keep these cookies stored in an airtight container for several weeks. These gingersnaps also freeze very well and will last several months in the freezer.