Gingersnaps III Recipe
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Gingersnaps III

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

This Kitchen Approved Recipe has an average star rating of 4.7 Rate/Review | Read Reviews (11)

 

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Original Recipe Yield 5 dozen
 

Ingredients

  • 1 cup white sugar
  • 1/4 cup light molasses
  • 1 egg
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/3 cup granulated sugar for decoration
  • 3/4 cup shortening

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 121 | Total Fat: 5.4g | Cholesterol: 7mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Dec. 13, 2008 by naples34102 Supporting Member (Click to learn more about Supporting Membership)  view full review
As a matter of personal preference I used brown sugar rather than white sugar and the results...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jun. 21, 2004 by tandreac   view full review
Love these cookies. They smell and taste soooo good. I substituted becel margarine for the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Oct. 9, 2003 by MITMUNIZ   view full review
I baked these cookies to share with a class I am in. They all *loved* it and wanted...
The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on Nov. 17, 2010 by Meg Elisabeth   view full review
I substituted one 3.9 ounce carton of applesauce for half of the butter, used 1/2 cup of dark...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on May 4, 2008 by Pierogis   view full review
The best gingersnaps I ever baked! Chewy inside and crispy outside. I added an additional 1/2...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Nov. 9, 2007 by Renee Marie   view full review
I didn't have any molasses, so I used dark brown sugar for half the white and corn syrup. I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Dec. 4, 2011 by Rae   view full review
Unbelievably amazing cookies. I have made this recipe multiple times over the past few weeks...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Sep. 23, 2010 by Shiela Mae   view full review
These are delicious, far better than the bought ones. I preferred to make them about half of...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Nov. 27, 2009 by Colette   view full review
I've been using this recipe for years and absolutely love it! Quite a number of people have...
The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on Aug. 24, 2009 by cookinRN   view full review
Very good! Made recipe as is, cookies had a crisp edge, and were very soft in the middle. ...

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