Gingersnap Cookies
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5 from 1 vote

Gingersnap Cookies – Making Them Is a Snap!

Gingersnap cookies make a simple morning/afternoon/evening/3AM treat. Gingersnap cookies also are fabulous crushed. 
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: gingersnap cookies, gingersnap recipe, homemade gingersnaps
Servings: 24 cookies
Calories: 151kcal


  • 2 C sifted all-purpose flour
  • 1 T ground ginger
  • 2 t baking soda
  • 1 t ground cinnamon
  • 1/2 t salt
  • 3/4 C shortening I used room-temperature unsalted butter
  • 1 C sugar
  • 1 egg
  • 1/4 C dark molasses
  • 1/3 C cinnamon sugar I skipped this


  • Preheat oven to 350 F.
  • Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl.
  • Stir the mixture to blend evenly, and sift a second time into another bowl.
  • Place the shortening/butter into a mixing bowl and beat until creamy.
  • Gradually beat in the white sugar.
  • Beat in the egg and dark molasses.
  • Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend.
  • Sift in the remaining flour mixture, and mix together until a soft dough forms.
  • Pinch off small amounts of dough and roll into 1 inch diameter balls (or any size that you like) between your hands.
  • Roll each ball in cinnamon sugar (if you dig that), and place 2 inches apart on an ungreased baking sheet.
  • Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes.
  • Cool cookies on a wire rack. Store in an airtight container.


Calories: 151kcal | Carbohydrates: 21g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 157mg | Potassium: 67mg | Sugar: 13g | Vitamin A: 10IU | Calcium: 11mg | Iron: 0.7mg