Gingersnap Cookies

Gingersnap Cookies

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This month’s #BakingBloggers theme is Gingerbread. Our family has been building gingerbread houses for years. You can read all about our tradition here: Gingerbread Cookies – Our Family Tradition! Another treat I really enjoy is Gingersnap Cookies, so I chose that for this challenge. 

Gingersnap cookies are similar to gingerbread cookies in that they contain molasses, ginger and spices such as cinnamon and cloves. These gingersnaps are a little lighter on the molasses flavor and are drop cookies instead of roll and cut. I appreciate the simplicity of a drop cookie and it’s a great way to have those wonderful smells through your house for the holidays. These cookies can be eaten or turned into crumbs for a fabulous pie crust, perfect for my Pumpkin Cream Pie



Gingersnap Cookies Recipes

Yield: 2 dozen

Gingersnap Cookies

Gingersnap Cookies

Gingersnap Cookies


  • 1 cup packed brown sugar
  • 3/4 cup shortening
  • 1/4 cup molasses
  • 1 egg
  • 2 1/4 cups all-purpose flour
  • 2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1/4 tsp. salt
  • Course sugar


  1. Heat oven to 375 degrees F. Lightly grease cookie sheets with shortening or cooking spray, or line with parchment or silicone baking mats.
  2. In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed until well blended. Stir in remaining ingredients except course sugar.
  3. Shape dough by rounded teaspoonfuls into balls. Dip into coarse sugar. On cookie sheets, place balls about 3 inches apart.
  4. Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack.


Adapted from Betty Crocker

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Gingersnap Cookies

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