New this month
Get the Allrecipes magazine just $7.99

Gingersnaps II


"Sugar topped spice cookie."
Added to shopping list. Go to shopping list.


servings 158 cals
Serving size has been adjusted!
Original recipe yields 24 servings (4 dozen)


  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 136 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 11
Most helpful
Most positive
Least positive

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.

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 h...

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.

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!

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 cookie...

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 illus...

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

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......ev...

These were awesome! I made them quite small, like the ones that you get in the store. They turned out perfect. They were just a bit crunchy, with the right amount of spice.