Gingersnap Cookies

I’m excited to share with you today one of my all-time favorite recipes: Gingersnap Cookies. The recipe comes straight from my grandma, so that guarantees they are nothing short of delicious.

Numerous spices come together to create the perfect cookie.

Gingersnap Cookies

Begin making the cookies by creaming 3/4 c. shortening and 1 c. sugar.


Add in 1 egg and 1/4 c. molasses. Molasses can be a tricky thing to measure as it’s so sticky, but I find it works best to lightly spray the measuring cup with cooking spray before, and it pours right out!


In a small bowl, measure out 2 cups flour. Add in 1 1/2 tsp. baking soda, 1/2 tsp. salt,  1 tsp. cinnamon, 1/4 tsp. nutmeg, 1/2 tsp. cloves, and 1 1/2 tsp. ginger.


Add this to the other ingredients and carefully mix until dough begins to form.


Pour some sugar into a shallow bowl, and roll out dough into 2″ balls, then coat in sugar. Like I’ve said before, I use a cookie scoop to make sure that the cookies are a uniform size.




Repeat this process until you fill up cookie sheets.


Bake in a 375 degree F oven for 10-12 minutes. Remove from cookie sheet and let cool. Then, devour!


Here’s the full recipe:



  • 1 c. sugar
  • 3/4 c. shortening
  • 1 egg
  • 1/4 c. molasses
  • 2 c. flour
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1/4 tsp. nutmeg
  • 1 1/2 tsp. ginger
  • Extra sugar

Cream together sugar and shortening. Mix in egg and molasses. In a separate bowl, combine flour and spices. Carefully mix this in with other ingredients. Roll dough in to 2″ balls and coat with sugar. Bake for 10-12 minute at 375 degree F.


The smell of these cookies baking is enough to knock you right off your feet. I promise you, they will provide you with nothing but sheer bliss.


Wishing you a wonderful week!



One thought on “Gingersnap Cookies

  1. Pingback: Recipe Round-Up |

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