top of page

Gingersnap cookies

30 minutes


These cookies are melt in your mouth good.

Gingersnap cookies


  • Preheat oven to 350 degrees

  • Sift the flour, ginger (if using ground ginger), baking soda, cinnamon and salt into a mixing bowl.  

  • With a mixer beat the shortening until creamy.  Gradually beat in the white sugar.  Beat in one egg, dark molasses and if using squeeze ginger add it now.  Add the flour mixture until a soft dough forms.  

  • Pinch of small amount of dough and form into a 1 inch ball.  Roll ball in cinnamon sugar and place 2 inches apart on a ungreased cookie sheet.

  • Bake for about 10 minutes until tops are rounded and slightly cracked.  


  • 2 cups sifted all-purpose flour

  • 1 Tbsp. ground ginger or squeeze ginger 

  • 2 tsps. baking soda

  •  1 tsp. ground cinnamon

  • 1/2 tsp. salt

  • 3/4 cup shortening

  • 1 cup white sugar

  • 1 egg

  • 1/4 cup dark molasses

  • 1/2 cup cinnamon sugar

bottom of page