Gingersnaps IV recipe

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2 ¼ cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon salt
¾ cup shortening
1 cup packed brown sugar
1 egg
¼ cup molasses
⅓ cup granulated sugar for decoration

Nutrition Info

105.7 calories
carbohydrate: 15.6 g
cholesterol: 5.2 mg
fat: 4.5 g
fiber: 0.3 g
protein: 1 g
saturatedFat: 1.1 g
servingSize: -
sodium: 69.4 mg
sugar: 9.1 g
transFat: : -
unsaturatedFat: : -


  1. Preheat oven to 375 degrees F. Grease 2 baking sheets.

  2. In large bowl, cream shortening, brown sugar, egg, and molasses. Slowly mix in flour, ginger, cinnamon, cloves and salt. Mix until well blended.

  3. Pinch off 1 inch sized pieces of dough and roll into balls. Roll in sugar and place 2 inches apart on cookie sheets. Flatten cookies slightly using the bottom of a glass. Bake for 10 to 12 minutes. Let cool on wire racks.

Recipe Yield

3 dozen

Recipe Note

These are great dunked in milk or served with tea.

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