Gingersnaps II Recipe -
Gingersnaps II Recipe

Gingersnaps II

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"Sugar topped spice cookie."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings


  1. Beat together brown sugar, shortening, molasses, and egg. Stir in flour, baking soda, cinnamon, ginger, cloves, and salt. Cover and refrigerate at least 1 hour.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet lightly.
  3. Shape dough by rounded teaspoons into balls. Dip tops into white sugar. Place balls, sugar sides up, about 3 inches apart on the cookie sheet.
  4. Bake 10 to 12 minutes, or just until set. Cool on wire racks.
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Reviews More Reviews

Dec 23, 2010

So good! Don't know if they're supposed to flatten out, but ours didn't. We do live in Denver though. Hard to stop eating.

Dec 23, 2005

This is the most wonderful gingersnap recipe ever! My mom made this exact recipe every year when I was growing up. I am so glad to find the recipe again! This makes soft gingersnaps, not the hard ones like you buy in the store. (Although if you want them crispy, just let them sit out for a day!)


14 Ratings

Feb 12, 2009

This is the best gingersnap recipe I have ever tried. I copied the recipe exactly for this first time. Next time I may increase the spices.

Dec 14, 2005

This is my favorite ginger snap cookie. I have been making it for years, don't know why I didn't review it before. It's soft and chewy, a very "full" cookie. Easy to make, and always a hit!

Aug 05, 2011

My husband loved these and isn't a fan of gingerbread. These were the first recipe that I've come across that didn't taste too much like molasses. We will be using these for gingerbread cookies come Christmas for sure.

Jan 13, 2011

These cookies are excellent and will definitely become a Christmas baking staple! The first time I made them, I followed the recipe exactly as printed. The cookies did not flatten out as illustrated, rather they remained in little balls and were quite chewy (just how I like them). I just made them again today, and I guess I was feeling impatient because I did not beat the ingredients, nor did I refrigerate for an hour. I just added all the ingredients together and stirred with a fork. This time, they flattened out like the picture, and were about 1/4 inch thick....still chewy but much flatter. I a pretty novice baker so maybe this is easily explained. Regardless...a great cookie!! I'm going to go eat one right now!

Mar 22, 2010

Delicious! Best gingersnap recipe I have ever made. I accidentally burnt the first batch, but the second batch worked out perfectly.

Aug 10, 2014

P.E.R.F.E.C.T.!!!!!! i'm on a second run with this recipe and i have triple batched it. they were so good that the 1st batch i made only lasted one sitting. they wouldnt stop eating them......even when i yelled at them and threatened to never make them again. sorry....i couldn't follow through with that threat. THEY ARE TOOOOOOO GOOD!!!!!


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  • Calories
  • 158 kcal
  • 8%
  • Carbohydrates
  • 23.4 g
  • 8%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 136 mg
  • 5%

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

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