Gingersnaps III Recipe - Allrecipes.com
Gingersnaps III Recipe

Gingersnaps III

Recipe by  

"A small and tender spice cookie, this cookie is an excellent tea time treat."

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings
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Directions

  1. Cream together shortening and sugar. Mix in molasses and egg. Stir in sifted flour, salt, soda, cinnamon, clove, and ginger. Dough will be soft and a little sticky.
  2. Mold into walnut-sized balls, and roll in sugar. Place on greased cookie sheets.
  3. Bake at 350 degrees F (175 degrees C) for 7 to 8 minutes. Baking them longer will make them less soft, but still chewy.
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Reviews More Reviews

Dec 13, 2008

As a matter of personal preference I used brown sugar rather than white sugar and the results were perfect-a soft yet chewy cookie with tons of flavor. For a more festive look for my Christmas cookie trays I gave them a drizzle of white chocolate which was the perfect complement both in taste and presentation.

 
Nov 17, 2010

I substituted one 3.9 ounce carton of applesauce for half of the butter, used 1/2 cup of dark brown sugar and 1/2 cup of white sugar instead of just white, and added 1 teaspoon of freshly-minced ginger. Overall, though, very fluffy and very delicious.

 

16 Ratings

Jun 21, 2004

Love these cookies. They smell and taste soooo good. I substituted becel margarine for the shortening and they turned out perfectly. Love how the sugar makes them sparkle!

 
Oct 09, 2003

I baked these cookies to share with a class I am in. They all *loved* it and wanted more...but I didn't have enough!!! haha

 
May 04, 2008

The best gingersnaps I ever baked! Chewy inside and crispy outside. I added an additional 1/2 teaspoon of ginger for even stronger taste and it worked well.

 
Nov 09, 2007

I didn't have any molasses, so I used dark brown sugar for half the white and corn syrup. I imagine molasses would have made them even better. I also added a bit of butter flavoring. The cookies were extremely soft right out of the oven, but they firmed up pretty quickly, and days later they were still as tender as the poster of the recipe promised. (This recipe makes a lot, by the way- they weren't around days later for lack of consumption!) They're perfect seasonal cookies for the colder months. I served them at a gathering, and everybody said they were wonderful- even my husband, who insists that a cookie isn't a cookie unless it has chocolate chips in it.

 
Dec 04, 2011

Unbelievably amazing cookies. I have made this recipe multiple times over the past few weeks due to demands! I followed the recipe exactly and, after making them a few times, found that baking for 9 minutes (in my oven) makes them come out perfect! Thank you for the recipe!

 
Sep 23, 2010

These are delicious, far better than the bought ones. I preferred to make them about half of the 'walnut sized'. Substituting half of the shortening with applesauce makes them an even healthier cookie - you will need more flour to make a stiff enough dough. I was making a double batch, and needed to add about 1 cup more flour to get the dough stiff enough to gently shape them in my hands. Will definitely make this again. Even a double batch will not last long in this house. I hope to make more for gifts. Thank you so much for this recipe.

 

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Nutrition

  • Calories
  • 121 kcal
  • 6%
  • Carbohydrates
  • 17.4 g
  • 6%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 107 mg
  • 4%

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

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