Ginger Snaps II Recipe -
Ginger Snaps II Recipe

Ginger Snaps II

Recipe by  

"These cookies are no fail and taste so good!"

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  1. Cream together shortening and sugar, add egg and beat until fluffy. Stir in molasses and mix well.
  2. Sift all dry ingredients-twice, then add to molasses mixture and mix well
  3. Using a cookie scoop or spoon scoop out spoonfuls of dough and form into round balls. Roll tops of balls in sugar.
  4. Place the round balls on a cookie sheet, these cookies flatten as they bake.
  5. Bake for exactly 9 minutes in a preheated 350 degree (175 degree C) oven. Remove from baking sheet and cool.
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Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2005

I made two kinds of ginger snaps - both from this site. The first were "mom's ginger snaps" and the second recipe was this one. Hands down, this one is the better of the two. The only thing I will do next time is add about 1/4 tsp salt instead of 1/2 like it calls for. That's just a personal preference, though. I also added about 1/4 tsp of cloves for added kick. All-in-all, this is a very good recipe!!!!

Most Helpful Critical Review
Oct 19, 2007

i think the flavor of these cookies is nice but we wanted a crunchier outer texture. baking them a few extra minutes really didn't make them crisp up....which is what we hoped for. thanks anyways sherry.

Dec 17, 2007

Today will be my 6th time making these. They are wonderful!! Men especially seem to like them. When they are in the house, my husband can't keep his hand out of the container. DELICIOUS! These are easy recipe to make! I Use evaporated cain juice in place of sugar- still delicious! I took advice and almost doubled the spices. Wish I would not have been so scared the first time and did the whole double amount! I always have since then. I use "real" butter in place of shorting. I used my 1/2 Tablespoon measureing spoon to make them round. I dipped the measurer in flour before scooping up the dough. Tapping them out on the side of the mixing bowl made them easy to remove. They looked to me to be the perfect size of any "normal" gingersnap. When using this way to measure them, a doubled recipe made 126! They are quite a change from your usual hard, crisp ginger sanp. These are soft and chewy and wonderfully spicy. I think you'll not be disappointed should you try these!

Jan 04, 2004

Excellent gingersnaps! These have a great flavor and are addictive. What's more, they are stunning little cookies appearance-wise -- perfectly round, perfectly crackled, very professional looking. They are definitely going in my Christmas cookie assortment. Only one caveat: nine minutes was not long enough in my oven. I had to bake for 12-14 minutes to ensure that they were cooked all the way through. Otherwise, perfect!

Mar 17, 2006

This recipe is great for crunchy cookies. If you want a chewier cookie (that's how we like them) only bake for 8minutes. Add a 1/4 tsp. of cloves too! Yum!

Nov 11, 2005

excellent cookies. My 3 year old says they are her favorite cookies. I make a double batch every time and put 3/4 of them already into balls in the freezer. That way I can just throw them in the oven upon request and we can eat them warm. I will say that I have used butter as well as crisco and the butter makes a better cookie.

Oct 14, 2003

Wonderful cookies, Sherry. For personal taste I added 1/2t more ginger and 1/4t cloves for a lttle extra kick. As they baked, they emitted an aroma to die for. Thanks for sharing.

Nov 12, 2003

I'll never buy store-made ginger snaps again! These cookies are easy and they taste better! Try rolling the tops of the cookies in red or green colored sugar before baking to make a great holiday presentation. Makes a great homemade gift!


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  • Calories
  • 187 kcal
  • 9%
  • Carbohydrates
  • 25.3 g
  • 8%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 210 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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