Refrigerator Gingersnaps


"An eggless wonder. Good with cold milk."
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3 h 30 m servings 92 cals
Serving size has been adjusted!

Original recipe yields 30 servings



  • Calories:
  • 92 kcal
  • 5%
  • Fat:
  • 3.6 g
  • 5%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 85 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Sift together flour, baking soda, salt, ginger and cinnamon. Set aside. Mix together until creamy shortening, sugar, and molasses. To this add flour mixture, then bran. Mix until well blended.
  2. On a large sheet of waxed paper or foil, shape the dough into a roll with a diameter of 2 inches. Wrap the roll securely and refrigerate for several hours or overnight.
  3. Fifteen or twenty minutes before baking time, turn on oven to 375 degrees F (190 degrees C).
  4. Slice chilled dough 1/8 inch thick and place on ungreased cookie sheet. Bake for 10 minutes or until done.



Delicious.Very crisp, holds up to dunking in coffee.Perfect ginger cookie.